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Brining question

SlickSlick Posts: 382
edited 9:06AM in EggHead Forum
I always brine my pork chops, usually for a few hours. I just watched an episode of "Secrets of a Restaurant Chef" on Food Network and she brined her chops for three days! They cooked up nice and juicy, but does this much brining really make a difference? Might be time for an eggsperiment.

BTW, I'll bet that she is an Egger at heart, the way she loves BACON!



  • Celtic WolfCeltic Wolf Posts: 9,773
    Three DAYS in a brine is called CURING. What she cooked was HAM. A brine really should be done for 12 hours at least. Anything short of that is really a Marinate.

    Personally I'd rather just marinate them if I HAD too.
  • thirdeyethirdeye Posts: 7,428

    I flavor brine all my pork chops too, from one hour to three. At three days however, you would be curing them. Which is not a bad thing if you want to slow smoke them. In fact they are a real treat.


    Instead of a liquid brine I just buckboard them for 48 hours, soak, rest and smoke. These are about 1/3 the price of smoked chops from the meat case, and I think much better.
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428

    Flavor brining can actually be quite short.....From a few minutes on shrimp to an hour or so on chicken breasts or an hour or longer on chops, to a day or two for a turkey breast.

    I've always thought of a marinade as having an acid base, vinegar for example.
    Happy Trails

    Barbecue is not rocket surgery
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