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Pork chop brine ?
- Thread starter Trunks
- Start date
My basic brine recipe is for a half gallon of water I dissolve 1/3 cup kosher salt and 1/4 cup brown sugar. I heat it just enough to dissolve the salt and sugar. As for spices, add whatever you want, tyme, rosemary, sage, fresh garlic, some lemon slices.....anything that goes well with pork.
I use a brine by thirdeye from his blog 4 cups H2O 2 T kosher salt, 2 Tand then I add some honey Verey nice
IamMadMan
somebody shut me the fark up.
How long to brine depends on the size and type of meat you've got. Larger meats like a whole turkey require much more time for the brine to do its thing. Small pieces of seafood like shrimp shouldn't sit in a brine for more than half an hour. In fact, any meat that's brined for too long will dry out and start to taste salty as the salt ends up pulling liquid out of the muscle fibers. (Be sure not to brine meats that have already been brined before you buy them, such as "extra-tender" pork, which has been treated with sodium phosphate and water to make it juicier.)
Brined Pork Loin
Based on a 3-pound chunk of pork loin
1/3 cup brown sugar
1/4 cup kosher salt
4 garlic cloves, smashed
1 small onion sliced
1 orange, sliced
1 Tablespoon coriander seeds
2 Tablespoons black peppercorns
1 teaspoon of fennel seed (optional)
4 cups water
4 cups ice
1 Tablespoons dried rosemary
1 teaspoon dried thyme
2 Tablespoons extra virgin olive oil
using medium-high heat toast coriander and fennel seeds (if using) in the pot for about 6 seconds or until you can smell them. Add Rosemary and thyme and lightly toss for 20 seconds then add 4 cups water, brown sugar, salt, garlic cloves, onions, sliced orange, peppercorns, and water. Increase heat to high and bring to a boil then turn off.
Stir until sugar and salt are dissolved. set aside and allow to cool to room temperature. Pour ice into the brine and stir well and move to refrigerator until the brine is about 38 degrees.
Place the pork loin in a large zip-top bag and then place the bag in a bowl. Pour the brine over the pork. Put the pork in the refrigerator for 24 hours, you can brine larger pieces for up to 36 to 48 hours but use caution with extended brine times.
Remove from brine and let dry briefly in the refrigerator to form a pellicle before smoking.
Brining Instructions using Game Changer Brine
http://www.bbq-brethren.com/forum/showpost.php?p=2010644&postcount=1
Brined Pork Loin
Based on a 3-pound chunk of pork loin
1/3 cup brown sugar
1/4 cup kosher salt
4 garlic cloves, smashed
1 small onion sliced
1 orange, sliced
1 Tablespoon coriander seeds
2 Tablespoons black peppercorns
1 teaspoon of fennel seed (optional)
4 cups water
4 cups ice
1 Tablespoons dried rosemary
1 teaspoon dried thyme
2 Tablespoons extra virgin olive oil
using medium-high heat toast coriander and fennel seeds (if using) in the pot for about 6 seconds or until you can smell them. Add Rosemary and thyme and lightly toss for 20 seconds then add 4 cups water, brown sugar, salt, garlic cloves, onions, sliced orange, peppercorns, and water. Increase heat to high and bring to a boil then turn off.
Stir until sugar and salt are dissolved. set aside and allow to cool to room temperature. Pour ice into the brine and stir well and move to refrigerator until the brine is about 38 degrees.
Place the pork loin in a large zip-top bag and then place the bag in a bowl. Pour the brine over the pork. Put the pork in the refrigerator for 24 hours, you can brine larger pieces for up to 36 to 48 hours but use caution with extended brine times.
Remove from brine and let dry briefly in the refrigerator to form a pellicle before smoking.
Brining Instructions using Game Changer Brine
http://www.bbq-brethren.com/forum/showpost.php?p=2010644&postcount=1
