Alton Brown's 2 Hour Pork Brine

Lawn Ranger

If you are ever in a hurry and want really good chops or loins, this is a great recipe for a quick brine. I sometimes have difficulty getting the kosher salt to completely dissolve as he directs, so I just put the undissolved in a little water on the stove and stir until dissolved.

This was done with just a little S&P and some Tuscan seasoning. Tender, tender. Here's the link.

http://articles.sun-sentinel.com/2010-04-15/features/fl-food-you-asked-for-it-r3-041510-20100415_1_alton-pork-cider-vinegar

Mickey

Ok, I will eat that

Chubby

You got any for my Lil' Doggie? ...he's gonna be hungry when he sobers up!

Weekend Warrior

No tater-tots? :laugh:

kricks

That looks yummy and I'm sold on brineing pork.

I've got a 4 pound pork roast in the freezer just lookin for something to do. Did you EGG that? Temp... how long etc?

What would you think I'd need for a pork roast?

Mr Holloway

Looks great, I will be trying this one

Photo Egg

That is a great looking hunk o meat.
Yet to do a brine. Another for my things to do list.
darian

thechief96

That looks very good. About how long was the cooking process and at what temp was the egg at?

Chubby

Me...always on Pork Loin!

Chubby

Me...always on Pork Loin!

Photo Egg

I believed you the first time.LOL
I have not cooked a whole one in so long.
Gotten used to cutting them open and stuffing.
I'm sure brine first would help this also.
Darian

Lawn Ranger

Egged on the Small, indirect at 300 - 325. Wanted to pull at 142, but I blinked and it jumped to 148 before I could get it off. Pulled the plate setter and turned once at the end to get some color.

Mike

Chubby

I'm pretty quick on the trigger this morning...ey? :woohoo:

Lawn Ranger

Dave:

Small loins don't take but a little over an hour to get to 142 - 145. Egg at 300 - 325 indirect.

Scotty's Inferno

Mike & Others, sounds great and the pics are real nice. I always use a ratio of 1 cup of salt to one gallon of water/liquid. The total liquid in this one looks to be about 1.5 quarts to a cup of salt. Do you think this works because its only 2 hours? Scott

Lawn Ranger

Scott:

The ice melts pretty quickly creating some liquid, but you're correct, it's sure not near a gallon. Maybe the concentration and the vinegar are what speeds the process. I just know that it works well on smaller cuts.

I need to go fishing.

Mike

Jeffersonian

I gotta say that looks great LR. I've brined chops before, but I can't say I've really tasted the difference. I'll have to try this one and see if it's mo' betta.