- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
My basic brine for Pork and Poultry is one cup Morton's Kosher Salt to one gallon water for the ratio, meaning you can reduce to 1/2 cup Kosher Salt to 1/2 gallon water for smaller batches of brine. Add light brown sugar if you want a hint of sweetness but do not exceed more than 1/2 of your salt (e.g. 1/2 cup salt means 1/4 cup or less sugar.
Dissolve the salt completely in a bowl, and I use two-gallon zip lock bags to soak in the refrigerator. A good guideline for soaking time is about one hour per pound. A big bone in pork chop might take a little longer than the same size boneless loin chop.
Sam's Club by my house recently started carrying giant bone-in ribeye Pork Chops weighing about 2.3 pounds each. Great fun to brine and then reverse sear on my Webber 26".
Yes! My Sam's has those too. They are actually 2-bone thick chops. I do the reverse sear as well. Now, if you see a bone-in pork loin on sale, buy one. A little knife work and you have the same thing at half the price.