How To Season Pork Chops Experiment - When to Brine Pork Chops, WOW!

Рет қаралды 1,924

5 ай бұрын

In this video we're exploring a how to season pork chops experiment using a salt brine different times - 6 hours, 12 hours, and 1 DAY before cooking. The results were surprising!
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Пікірлер: 7

@crewdawg52 4 ай бұрын

I brine 12 - 1 1/4" bone-in chops in 11/2 gallons of water with 1 cup each of salt and brown sugar for 7-8 hrs. Then smoke with applewood to internal of 138-140*. As you stated, 4hrs not enough, and I found the 7-8 hrs is just right (they go in at 7am and out round 230pm). I do the chops to serve during my VFW posts Steak Night. And since I started brining, we sellout of the chops every time. Glad I ran across your video, Thx!

@ccbowers 5 ай бұрын

Pork chops are tough to evaluate, because I find significant chop to chop differences at times. That 12h had slightly darker meat from the start (compared to both the 6h or 24h), and in my experience that tends to be a more tender and juicier part of the loin. I agree that saltiness will increase over time, so it becomes a match between salt concentration and time. I tend to avoid brining with water and just presalt to simplify the process. Plus there is less mess

@lloydoliphant4965 5 ай бұрын

Interesting, good video.

@p.f.droney8973 5 ай бұрын

Great video

@jperin001 5 ай бұрын

Good to know 12 hours is adequate. If I forget to start a pork brine at night I have a second chance to get it going in the morning. I've unintentionally left a wet brine for 2 days and the results were satisfactory in case anybody is wondering. I've also left dry brine unintentionally for 3 or 4 days. The results from that are not good if left open air in the fridge; gets too dried out. So if I don't have time to cook a dry brine chop within 24 hours I drop it in some tupperware.