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Brined Chops Results

Big Murth
Big Murth Posts: 350
edited November -1 in EggHead Forum
I probably goofed after a 24 hour brine of four thick boneless pork chops...by sprinkling on some Charcrust/Cajun before the cook. Everyone commented that it was majorly salty. I even think that it would have been mucho salty without the Charcrust...who knows? But they were more tender, and not as dried out as a previous attempt-- this time I went 3/3/3...didn't want to turn them into pork jerky, ended up a little pink in the center. Happy Monday from Big Murth!!
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Comments

  • Jethro
    Jethro Posts: 495
    Big Murth,[p]I've never brined, but as I read your post, I immediately remembered someone mentioning rinsing the meat with fresh water after removing from the brine solution.[p]Don't know if you did that or not..., guessing.[p]Jethro
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  • Big Murth
    Big Murth Posts: 350
    Jethro,
    Nope, no rinse job....just patted them dry after I pulled them out of the soup. Maybe I should have.
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  • Wise One
    Wise One Posts: 2,645
    Big Murth, you may have brined too long. The table Gretl included in a post indicated to only brine pork chops for 4-6 hours.
    How Long To Flavor Brine
    The length of time meat soaks in a flavor brine depends on the type of meat and its size, as well as the amount of salt used in the brine -- the saltier the brine mixture, the shorter the soaking time. Here are common brining times found in recipes:[p] Whole Chicken 4-12 hours
    Chicken Pieces 1-2 hours
    Whole Turkey 1-2 days
    Turkey Breast 5-8 hours
    Cornish Game Hens 1-2 hours
    Pork Chops 4-6 hours
    Pork Tenderloin 6-8 hours
    Whole Pork Loin 1-3 days

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  • Big Murth
    Big Murth Posts: 350
    Wise One,
    Aha!!! Now I get it! It does make a difference with the times vs. different meats. Thanks for the info....it will help a lot next time.
    Big Murth
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  • Big Murth
    Big Murth Posts: 350
    Wise One,
    Aha!!! Now I get it! It does make a difference with the times vs. different meats. Thanks for the info....it will help a lot next time.
    Big Murth
    p.s. I used a 1/2 cup of kosher salt (along with all the other ingredients) in 2 quarts of water
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  • Unknown
    Unknown
    Big Murth,the info for the brine i sent is a tried and true recipe . in that info it was stated NOT to use any rub with salt in it or on anything that has been brined . sorry to hear your cook didn't turn out real well . reg

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