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View Full Version : Lite Brined Pork Loin Chops - Taste Great, Less Salt


thirdeye
06-18-2010, 10:33 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00400ajpg.jpg


In my quest for the perfect pork loin, I've actually done a reversal on my brining method. The universal standard for brines is 1 cup (about 8 ounces) of salt per gallon of water. My standard flavor brine base has been 6 ounces (or about 3/4 cup) of salt per gallon of water, with optional goodies mixed in. I've had great luck with it. My new brine, which I'm calling my Lite Bine has only 3-1/2 ounces of salt per gallon of water (.875 ounces per quart of water).

I know, I know..... that's supposed to be too weak. I've said it myself for years. SmokinOkie would most likely call it salt water instead of a brine. Hehee.

So far I have done 4 full loins and 3 batches of loin chops, and I'm really liking the extra moistness I'm seeing. In all fairness I tend to season loins and loin chops more heavily than a pork steak or ribs for that matter, so I can't tell if it helps on flavor delivery like the traditional brines do. The next experiment will be done using an unseasoned chop.

Anyway, here are the Lite Brined Chops from the first turn (top picture) to the first slice.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00402a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00410ac2.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00412a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00415ac.jpg

Norcoredneck
06-18-2010, 10:39 PM
Looks awesome.

Paulmark
06-18-2010, 10:45 PM
Choppilicous, thanks for the great looking pron:clap2:

GeauxBigRed
06-18-2010, 10:56 PM
Looks like it's working.

Gore
06-18-2010, 11:04 PM
Dang, you made my keyboard all slippery again.

Brauma
06-18-2010, 11:12 PM
I tasted it from here. :clap: What did you rub with?

kcchiefdav
06-18-2010, 11:30 PM
I, too, am interested in the rub. Also, what are your cooking times,temps, etc?

thirdeye
06-18-2010, 11:30 PM
I tasted it from here. :clap: What did you rub with?

They had a base of a rub that Norco turned me onto in a trade several years ago. It's called Pappy's Prime Rib rub. The top rub is Rudy's Rub, a peppery rub with chili powder, garlic and paprika, it comes from the chain of BBQ joints founded by the late Doc Holliday, and now franchised in Texas.

thirdeye
06-18-2010, 11:36 PM
I, too, am interested in the rub. Also, what are your cooking times,temps, etc?

Rub answer is above ^. Cook temps were around 350, and I started them using a raised direct set-up until the internal was around 100. Then I put my grate in a lower position for the finish, turning often. I pulled them at 145, the cut chop rose to 150 while resting. I'm not good with cooking times, but I would guess 15 or 20 minutes.

On an earlier cook with this same Lite Brine, I cooked these loin halves at 275 or so in my BDS. They took 2-1/2 hours.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00355a.jpg

SmokinOkie
06-19-2010, 07:11 AM
I know, I know..... that's supposed to be too weak. I've said it myself for years. SmokinOkie would most likely call it salt water instead of a brine. Hehee.


Not at all. :thumb:

Actually got my start in brining years before most people could spell it when a chef told me to use this salt water mixture on pork chops.

I'm not sure how "little" salt to put a brine to still call it a brine, but it works, the differences are how long to let it soak.

Good photos, that's the only way I'll eat Loin is THICK chops and brined.

Got me a new tool for testing salinity in a brine (suggestions from someone in the forum) will have to start experimenting with that.

Good report

Russ

hammerz_nailz
06-19-2010, 07:40 AM
Those chops look great. Good to know you can brine with less salt ..I'm going to try it.
I like the design on that plate too.

thirdeye
06-19-2010, 09:29 AM
Not at all. :thumb:

Actually got my start in brining years before most people could spell it when a chef told me to use this salt water mixture on pork chops.

I'm not sure how "little" salt to put a brine to still call it a brine, but it works, the differences are how long to let it soak.

Good photos, that's the only way I'll eat Loin is THICK chops and brined.

Got me a new tool for testing salinity in a brine (suggestions from someone in the forum) will have to start experimenting with that.

Good report

Russ

My Granny did what she called "koshering", which was basically a salt water soak. Often it was on game birds, rabbits, or farm killed chickens and it helped draw some of the blood out. I think that was her primary reasoning, and of course being a Granny, she never measured anything and when she did write something down it was on a paper bag or a random scrap of paper. Her fried chicken and chicken fried pork cutlets were always very moist, and I know now that salt water soak had to help.

My Rytek Kutas book talks about the salt meters, let me know how you like it.