BASIC BRINE FOR PORK RECIPES
PORK BRINE RECIPE | ALLRECIPES
This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!
Provided by shasty
Categories Pork Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
- Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Nutrition Facts : Calories 310.9 calories, CarbohydrateContent 25.3 g, CholesterolContent 99.8 mg, FatContent 5.7 g, FiberContent 0.3 g, ProteinContent 34.5 g, SaturatedFatContent 1.8 g, SodiumContent 86.9 mg, SugarContent 23.8 g
BASIC BRINE RECIPE {SALT AND BROWN ... - EXTRAORDINARY BBQ
This is the basic brine recipe that every cook should learn by heart.
Provided by Kevin
Total Time 5 minutes
Prep Time 5 minutes
Number Of Ingredients 3
Steps:
- Mix all of the ingredients together in whatever container is needed for the amount of meat you have.
- Add your meat and don’t forget it MUST be refrigerated. Small cuts should be brined for four hours while larger cuts can be brined overnight.
- When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
Nutrition Facts : Calories 10 kcal, ServingSize 1 serving
More about "basic brine for pork recipes"
HOW TO MAKE A BASIC BRINE | TECHNIQUE | NO RECIPE REQUIRED
From noreciperequired.com
Reviews 2.5
Total Time 25 minutes
Reviews 2.5
Total Time 25 minutes
- Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness. The flavors involved are often strong and leave a big impact on the food. Brining on the other hand, uses osmosis (via a combination of salt and water), to develop flavor and moisture. How does brining work? Salt draws moisture out of food; which doesn’t sounds like a good thing. As an experiment, take two slices of eggplant, and liberally salt one but not the other. Let them sit on separate plates for 10 minutes. When you come back, you’ll find that the salted slice has exuded a significant amount of water to the surface, while the other still looks relatively dry. That water is drawn out by the salt. So you may ask, if salt pulls water out of food, wouldn’t brining a piece of meat pull all of the moisture out of it? Well, the answer is it does, but that ok because of….Osmosis. Osmosis, is a process where water moves and out of cells. And because salt draws water, we can use it to actually move water in and out of food. Without getting into the gory details, the salt in a brine, given enough time, will carry moisture (and potentially flavor) into whatever is being brined. Most brines also contain sugar, to balance out the salt, and bring some additional flavor the party. You can also add many other flavors, like peppercorn, or other spices, herbs, or other flavoring liquids. Unlike marinades, you need to brine for a long time (I never do less than 8 hours). Short periods will draw moisture out of food, without giving time for it to be pulled back in. Applications – what should I brine? I generally use brines for low fat cuts of meat. Brines are great for chicken, pork, and turkeys. In fact, I don’t think I’ve cooked an unbrined pork chop in years. Depending on the meat, and what your mood is, you can vary up the brine’s flavors but they should always have salt, sugar and water. Some Brine Recipes: Chicken or Turkey Brine Pork Brine Flavored Brines How to make a brine The basic brine consists of three elements – salt, sugar, and water (technically just water and salt, but I never make one without sugar). I use about ½ cup of both sugar and salt to one quart of water. To ensure that the salt and sugar dissolve in the water, I’ll mix the salt/sugar in boiling water, using ½ the amount of total water, and then cool the mixture by added the other ½ quart’s worth of water in ice cubes. While water is water, and salt, salt (actually there’s many different types of salt, but for a brine I’d just use regular kosher salt), you can definitely have some fun with the sugar. White table sugar is just fine to use, but brown sugar carries a different flavor, as does honey, molasses, and maple syrup. By swapping any of these with white sugar you can modify the flavor of the finished product. You can also add other flavor components to the dish – peppercorns at a minimum, but any other spices or herbs you’d like, or aromatic vegetables like onion, carrot and celery. With each, the flavor will get carried into the meat as it brines. Preparation & Cooking I like to take the meat out of the brine for 15 – 20 minutes before I’m ready to cook it, so that it comes back up to room temperature (always keep your brining foods in the fridge) and to release some of the excess moisture. Then I season them as normal. One thing to note, is that the meat’s taken on a lot more sugar than its natural state, and sugar burns more quickly than protein. So be a bit more diligent than normal and check the sear a little sooner than you might otherwise to prevent burning.
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BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY ...
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 458.3 per serving
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 458.3 per serving
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BASIC PORK BRINE | WILLIAMS SONOMA
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Great basic brine! You really can't go wrong, and brining is the secret to moist meats. I put a cheap pork butt in the brine overnight and slow smoked it the next day on the grill. Even after 10 …
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PORK BRINING GUIDE: HOW TO PERFECTLY BRINE YOUR PORK
Brine For Pork Brining Pork Basic brine. All you need is water, salt, brown sugar, and 2 cups of ice cubes. Stir them all together until they dissolve. Add the ice, then cool the brine to 45 degrees or lower than that. Place your pork ribs in a container or ziplock bag then pour the brine.
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Jul 20, 2020 · A basic brine consists of sugar, salt, water, and seasonings. Variations can be made by using different kinds of peppercorns, thyme, even chili peppers! Be sure to pat pork chops dry before brining. How to Brine Pork Chops. With a simple pork chop brine…
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Crushed garlic and fresh ginger are among the five simple ingredients needed for this basic pork brine. Crushed garlic and fresh ginger are among the five simple ingredients needed for this basic pork brine. ... and a killer dessert. Yet, morning is also a great way to feature some Valentine's Day-themed recipes …
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Vinegar combines with sugar and salt to create this basic pickling brine that can be used for any of your seasonal fruits and vegetables. With pickling, you can transform fresh summer produce, such …
From southernliving.com
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EASY PORK BRINE RECIPE | ALLRECIPES
Very good brine, will definitely make pork chops this way again although, next time I might use slightly less salt. Maybe 1/3 cup vs. 1/2 cup. Load More Reviews
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PORK BRINING GUIDE: HOW TO PERFECTLY BRINE YOUR PORK
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From cookingpotsnpans.com
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MAPLE-BRINED PORK LOIN | ALLRECIPES
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From allrecipes.com
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From idm.uct.ac.za
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