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Old 04-22-2011, 11:16 PM   #1
mrbison
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Default Brining pork chops?

Hey guys,

So I've got some nice pork chops sitting in the fridge and I want to smoke them tomorrow morning! I've never brined before, but I'm thinking about giving it a try. How long do I brine them? I've seen anywhere from one hour to 24 hours! I'm probably going to try about 1/4 cup salt with maybe 4 cups water. What else? How long? Thanks!
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Old 04-22-2011, 11:35 PM   #2
BlueHowler
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I do not like brining pork chops very long never longer than 2 hours.

Try this brine recipe that works for pork and chicken;

4 cups water
1/4 cup kosher salt
1/4 cup brown sugar
1 small onion sliced
1 lemon sliced
2 cinnamon sticks crushed or 1/2 tablespoon cinnamon powder.
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Old 04-23-2011, 12:12 AM   #3
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I can't remember what I used, but I brined some thick cut, boneless chops once or twice. Really good, as I recall. I may just have to do it again sometime soon. Blueshowlers recipe sounds good to me.

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Old 04-23-2011, 01:01 AM   #4
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BlueHowler has it right, if you brine them too long they will end up tasting like ham more than a fresh pork chop.
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Old 04-23-2011, 01:25 AM   #5
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I always brine...sometimes adding a bit of the rub you plan to use eventually on the outside. Simply dissolve with the salt base. I only give my chops about an hour in the brine. ImageUploadedByTapatalk1303532730.099182.jpgImageUploadedByTapatalk1303532743.463599.jpg
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Old 04-23-2011, 01:49 AM   #6
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Quote:
Originally Posted by OakPit View Post
I always brine...sometimes adding a bit of the rub you plan to use eventually on the outside. Simply dissolve with the salt base. I only give my chops about an hour in the brine. Attachment 52057Attachment 52058
I like the short brine as well. Oh, and I love the artichoke doing a headstand.....
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Old 04-23-2011, 02:31 AM   #7
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Nicely done OakPit - those chops look great
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Old 04-23-2011, 07:51 AM   #8
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Agree. An hour is pleanty.
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Old 04-23-2011, 08:29 AM   #9
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All correct up there... I'll be brining a whole belly soon, just for flavour... not for curing. 3 or 4 hours should be enough. Chops?... an hours is plenty.

Cheers!

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