I want to brine some center pork loin chops that are about 1/2" thick, how briny, and how long...
- Thread starter dawn_mo
- Start date
brining
Thin pork chops 1-2 hours thick pork chops 3 maybe 4 hours Use 2 quarts of water to the following amounts of salt 1/2 cup canning pickling salt; 1 cup diamond Crystal Kosher Salt; or 5/8 cup Morton Kosher Salt. Smaller items such as pork chops and chicken parts can be done in a zipper syle bag, add brine to fill seal bag, squeeze out the air. Place in dish to contain leaks.
Thin pork chops 1-2 hours thick pork chops 3 maybe 4 hours Use 2 quarts of water to the following amounts of salt 1/2 cup canning pickling salt; 1 cup diamond Crystal Kosher Salt; or 5/8 cup Morton Kosher Salt. Smaller items such as pork chops and chicken parts can be done in a zipper syle bag, add brine to fill seal bag, squeeze out the air. Place in dish to contain leaks.
I have brined pork chops in just a simple solution of equal parts...
regular table salt and granulated sugar. About a quart of water, 2 Tbsp salt and 2 Tbsp sugar. They have come out good, but maybe they would've been better if I went with a "true" recipe for bringing, as above.
regular table salt and granulated sugar. About a quart of water, 2 Tbsp salt and 2 Tbsp sugar. They have come out good, but maybe they would've been better if I went with a "true" recipe for bringing, as above.
michael-in-phoenix
Well-known member
Dawn, I recently read that the reason you don't brine beef is that...
...it turns the protein fibers to "mush". Not a pleasant result, I imagine.
This was Cook's Illustrated's take on it.
Michael
...it turns the protein fibers to "mush". Not a pleasant result, I imagine.
This was Cook's Illustrated's take on it.
Michael
Hormel brand are "fresh"! Hormel is the marketer or whatever you call it...
and they distribute fresh meat to butcher shops. Their thick pork chops are fabulous. But like I said, you need to ask the butcher if the meat has already been brined. Otherwise, there is no way of telling.
and they distribute fresh meat to butcher shops. Their thick pork chops are fabulous. But like I said, you need to ask the butcher if the meat has already been brined. Otherwise, there is no way of telling.