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
ROTISSERIE PORK LOIN WITH GARLIC, ROSEMARY, AND FENNEL ...
Rotisserie Pork Loin with Garlic, Rosemary, and Fennel
Provided by Jamie Purviance
Categories Pork
Total Time 14 hours
Prep Time 1 hours
Cook Time 13 hours
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan combine the brine ingredients and 2 cups water. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups water. Cool to room temperature. Transfer the brine to a large container or bowl. Submerge the pork in the brine (add more water as needed to cover). Cover the bowl and refrigerate for at least 8 hours or up to 12 hours.
- In the bowl of a food processor combine all of the paste ingredients, except the oil. Process to finely chop. Add the oil and pulse to blend. The consistency should be a runny paste.
- One hour before grilling, remove the pork from the brine and discard the brine. Pat the pork dry with paper towels. Butterfly the loin by slicing the loin lengthwise through the center, without piercing through the other side. Open the loin like a book, making additional incisions, if needed. Spread half of the paste on the inside of the roast. Roll the loin up and truss, tying it every 1 1/2 inch. Spread the remaining paste on the outside of the pork. Skewer the trussed roast on the rotisserie spit, securing it with the spit forks.
- Before turning on the grill, put the spit on the grill and turn on the motor, to test that your food freely fits and spins on the rotisserie.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F). Place a drip pan in the middle of the grill on top of the cooking grates to catch the drippings from the roast.
- Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the pork roast.
- Close the lid and cook over indirect medium heat until an instant read thermometer inserted into the thickest part of the pork loin registers 145°F (or your preferred doneness), for 45 to 60 minutes, depending on the thickness of the roast, basting occasionally with the pan juices.
- Remove the spit from the grill and remove the roast from the spit. Let rest indoors at room temperature for 5 to 10 minutes before carving. Discard the trussing and cut into 1/2 inch slices.
Nutrition Facts : Calories calories
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From allrecipes.com
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Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily. On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine…
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From tfrecipes.com
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Jul 01, 2019 · The process of making bacon is surprisingly easy and the results are vastly better than the stuff from large commercial producers. Once you have a basic recipe down, it is a simple two-step process: (1) curing, and (2) smoking. From there it is fun, easy and tasty to try other recipes and create different types of bacon. Curing the pork …
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From jacksblend.com
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Apr 26, 2019 · 5) Garlic Maple Pork Injection. Prevent lean cuts of pork from drying out on the grill or in the smoker. Use this pork injection recipe to add flavor and moisture inside the meat. It will keep it tender and juicy through the cooking process. This injection solution works perfectly with all cuts of pork, but particularly on pork …
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From derrickriches.com
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I am going to give you 4 different recipes for curing ham, all are different but equally good. The first two recipes are for dry curing of ham and the other recipes are putting the legs of pork in brine.If you live in a hot climate dry curing …
From countryfarm-lifestyles.com
From countryfarm-lifestyles.com
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Just be sure to thoroughly rinse the brine off and dry the pork before applying the rub. Spiced Smoked Pork Loin with Apple Cabbage Slaw. Spiced Smoked Pork Loin. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork …
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From mrecipes.com
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Since smoking a chicken is a lengthy process, it can dry out a chicken. Using a chicken brine, though, can help lock in moisture while adding additional flavor. Facebook link to open a new window …
From charbroil.com
From charbroil.com
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This pulled pork is smoked for a few hours to give it a nice smoky flavor, and then finished in the oven with low, steady heat until the meat is falling apart. A tangy apple cider vinegar BBQ ...
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From foodnetwork.com
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Whisk in the cold water and let the brine cool to room temperature. Pour the brine over the pork chops. Cover the baking dish with plastic wrap, or squeeze out the air and seal the bag and place it in an aluminum foil pan or roasting pan to contain any leaks. Brine …
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From barbecuebible.com
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I am going to give you 4 different recipes for curing ham, all are different but equally good. The first two recipes are for dry curing of ham and the other recipes are putting the legs of pork in brine.If you live in a hot climate dry curing …
From countryfarm-lifestyles.com
From countryfarm-lifestyles.com
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From carnivorestyle.com
From carnivorestyle.com
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From allrecipes.com
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Just be sure to thoroughly rinse the brine off and dry the pork before applying the rub. Spiced Smoked Pork Loin with Apple Cabbage Slaw. Spiced Smoked Pork Loin. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork …
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From mrecipes.com
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From allrecipes.com
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