G
Guest
Guest
Found Nicks post but I'm lookin' for options.. :!:
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Finney
Master Chef
Here's one from Alton Brown.
Orange Brine
1qt vegetable stock, chilled
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black pepper corns
2 bay leaves
1 qt orange juice, chilled
2 qts ice water
Bring 2 cups of the stock, the salt, brown sugar,pepper corns, and bay leaves just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice, and 2 qts ice water and pour into a 2 gal bucket. When the mixture has cooled to below 40*F, add the meat and keep in a cool place (to maintain a sub 40* temp). Let brine for at least 8 hrs and up to 48 hrs. Remove meat, pat dry.
pork chops can go for less time.
Orange Brine
1qt vegetable stock, chilled
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black pepper corns
2 bay leaves
1 qt orange juice, chilled
2 qts ice water
Bring 2 cups of the stock, the salt, brown sugar,pepper corns, and bay leaves just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice, and 2 qts ice water and pour into a 2 gal bucket. When the mixture has cooled to below 40*F, add the meat and keep in a cool place (to maintain a sub 40* temp). Let brine for at least 8 hrs and up to 48 hrs. Remove meat, pat dry.
pork chops can go for less time.
Finney
Master Chef
Here's another one from AB
A Dip for Mr. Dennis
1T juniper berries
1T whole black pepper corns
10 whole cloves
1 1/2 cups kosher salt
1/2 cup molasses
2 qts water
Combine spices in a tea ball or tie them securely into a paper coffee filter and place in pot with salt and molasses. Add water and bring to a boil. Remove from heat and cool to room temperature, Remove and discard spices. Pour liquid into bucket and add meat. Allow meat to brine at least 6 hrs or as long as 12hrs. Remove meat and pat dry.
Pork chops can soak as little as 1/2 hr.
A Dip for Mr. Dennis
1T juniper berries
1T whole black pepper corns
10 whole cloves
1 1/2 cups kosher salt
1/2 cup molasses
2 qts water
Combine spices in a tea ball or tie them securely into a paper coffee filter and place in pot with salt and molasses. Add water and bring to a boil. Remove from heat and cool to room temperature, Remove and discard spices. Pour liquid into bucket and add meat. Allow meat to brine at least 6 hrs or as long as 12hrs. Remove meat and pat dry.
Pork chops can soak as little as 1/2 hr.
BigGQ
Sous Chef
Those sound really good, Fin. Will have to try them.
Here is another one from AB I have had good luck with. Not quite as involved as the others:
1 cup salt
1 cup dark brown sugar
1 tbls whole black peppercorns
1 tbls dry mustard powder
2 cups very hot apple cider vinegar
Mix in a large sealable food container, shake and let sit for 10 minutes
Add 2 cups very cold water or 1lb of ice (if using ice, shake until ice is almost melted)
Add chops and refrigerate for 2 hours.
Remove chops, pat dry and sear chops on high heat 3 to 4 minutes a side. Move to cooler spot on grill to finish them,
I usually cook boneless loin chops about and 1' to 1 1/2 ' thick.
Enjoy!
Here is another one from AB I have had good luck with. Not quite as involved as the others:
1 cup salt
1 cup dark brown sugar
1 tbls whole black peppercorns
1 tbls dry mustard powder
2 cups very hot apple cider vinegar
Mix in a large sealable food container, shake and let sit for 10 minutes
Add 2 cups very cold water or 1lb of ice (if using ice, shake until ice is almost melted)
Add chops and refrigerate for 2 hours.
Remove chops, pat dry and sear chops on high heat 3 to 4 minutes a side. Move to cooler spot on grill to finish them,
I usually cook boneless loin chops about and 1' to 1 1/2 ' thick.
Enjoy!
