BRINE FOR PORK RECIPES

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BASIC PORK BRINE RECIPE | ALLRECIPES



Basic Pork Brine Recipe | Allrecipes image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories     Brines

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 5

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

  • Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, CarbohydrateContent 22 g, ProteinContent 0.1 g, SodiumContent 1159.8 mg, SugarContent 21.4 g

BASIC PORK BRINE - WILLIAMS SONOMA



Basic Pork Brine - Williams Sonoma image

<p>Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you cook the meat for a minute or so too long, the brine will help keep the pork moist. After placing the pork in the brine, refrigerate until ready to cook.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 8

6 cups water&nbsp;
1/4 cup cider vinegar&nbsp;
1/4 cup firmly packed brown sugar&nbsp;
1 tsp. dried thyme&nbsp;
1 tsp. juniper berries (optional)&nbsp;
1/8 tsp. red pepper flakes&nbsp;
2 Tbs. kosher salt&nbsp;&nbsp;
1 Tbs. freshly ground black pepper&nbsp;

Steps:

  • In a large bowl, combine the water, vinegar, sugar, thyme, juniper berries, red pepper flakes, salt and black pepper, and stir until the sugar and salt dissolve. Use immediately. Makes about 6 1/2 cups, or enough for 4 to 6 pork chops.
  • Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).

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BASIC PORK BRINE - WILLIAMS SONOMA
<p>Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you cook the meat for a minute or so too long, the brine will help keep the pork moist. After placing the pork in the brine, refrigerate until ready to cook.</p>
From williams-sonoma.com
Reviews 5
Total Time 10 minutes
  • Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
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