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Unread 01-05-2013, 08:29 AM   #3
The_Kapn
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Great Video.

That is exactly how I do my chops except I add no flavoring to the brine. Just salt, sugar, and water.
That is only a personal preference thing--the flavorings work great for those who wish to use them.

The reverse sear works great on chops.

I have about 30-- 1.25" (10-11 oz) Duroc chops in the freezer that we are working through.
With the brine, they are the most flavorful and moist chops I have ever eaten, except for some incredibly expensive Berkshire.

Thanks for your effort on a video where the meat and the process are the star!!

TIM
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