Banner advertisements by

Been using this one a long time

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Dave from Pitt on June 07, 2014 at 13:40:29:

In Reply to: smoked pork chop brining ideas posted by jermo on June 07, 2014 at 11:53:39:

Exported from MasterCook

Pork Chop Brine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Stock, Chicken or Veggie. ( If you can get Pork, go for it)
1/4 cup coarse salt
1/4 cup brown sugar
1/2 teaspoon black peppercorns
1/2 teaspoon garlic powder
1 Tablespoon apple cider vinegar
1 cinnamon stick
2 bay leaves
1/2 teaspoon juniper berrys (optional)
2 cups ice water

Combine everything except the ice water in a saucepan and heat on low until the sugar and salt dissolve, stirring with a wisk.

Once the sugar and salt are dissolved remove from heat. Stir in the two cups of iced water to cool the brine to under 85*. Place in a deep bowl that will fit into the refrigerator. Once the temp is below 85*, place the four pork chops into the bowl of brine. Place a saucer on top to keep all the meat submerged. Cover with plastic wrap and place in refrigerator for a minimum of one hour up to maximum of 8 hours.

Remove the chops from the brine and pour it down the drain. Pat the meat dry with paper towels. (Some people rinse the meat, first.) Apply your rub of choice. Place on grill.

This is enough for four thick pork chops. Don't overcook the chops. Internal temp should be 140* Slightly pink.

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 6.1; WOW64) AppleWebKit/537.1 (KHTML, like Gecko) Chrome/21.0.1180.0 AOL/9.7 AOLBuild/4343.2046.US Safari/537.1

[ BBQ Search ]