Hot-tubbed pork chops...anyone done them?

Hoosier

Did a quick forum search and couldn't find any posts. I have become a HUGE fan of steaks done via the hot tub method and I'm contemplating doing 4 pork loin chops the same way tonight.

Anyone tried that technique on chops? I'm guessing so but I'd love to hear how they turned out prior to me Eggsperimenting

Little Steven

Hoosier,

Same deal with chops. Very moist.

Steve

Hoosier

Thanks Steve! I'm sold. Going to bag 'em and dunk 'em for 45 minutes or so.

thirdeye

I've done hot tub chops a few times, it's a good method to try. However, I always brine my chops and that really keeps them moist. Pulling them off the cooker at 145° to 150° helps too.

Hoosier

You're brined chops are definitely on my to do list. Unfortunately this was a last minute decision for me as I had planned on salmon tonight but forgot to thaw it out this morning!

AZRP

I've done them that way and like Steve said, same deal as with steaks. -RP

2Fategghead

Will you share your brine recipe? Tim

2Fategghead

I went to your site and printed your brining technique. Thanks. Tim

thirdeye

I used to have a real standard, by-the-book answer to your question, which I call Flavor brine #1. The recipe for that is below and I used the 1 gallon of water to 6 ounces of salt for 20 years of more. Through some experiments I now feel comfortable with a low salt brine I call Flavor Brine #1A.

Brine times for chops can range from 1 to 3 hours depending on thickness. I brine sections of pork loin for 4 to 5 hours.

When cooking brined meats, trust the internal temperature, and rest before serving or slicing. Be prepared to see plenty of juices.

A full write up on brines can be found on my site by clicking HERE

With any base brine recipe, seasonings like pepper, garlic powder, sage, lemon slices, onion slices, fresh herbs etc. are optional. A few ounces of flavored vinegar, wine, apple juice or even beer can be added as well.

Flavor Brine #1:
This ratio of salt to water has been a standard for a number of years.

1 gallon of water
6 to 8 ounces of salt. (I prefer 6 oz., and use kosher salt or canning salt)
1/2 cup of sugar

---

Flavor Brine #1A:
Because a lot of folks watch their salt intake, I started getting inquiries about a brine with less salt. A lite brine so to speak. Many of my brining sources feel that less than 4 ounces of salt per gallon is not strong enough, but I have been experimenting with this base recipe and like the results on pork loin, pork chops and chicken pieces. Since this lite brine has less salt, less sugar is needed.

1 gallon of water
3-1/2 ounces of salt (kosher salt or canning salt)
1 tablespoon of brown or maple sugar

thirdeye

I was updating that page in the last hour or so. Check it again as I have added some thoughts on using a lite brine.

2Fategghead

Got it. I just finished making and cooling the brine.

I took one quart water in a pan
3T kosher salt
2T white sugar
3T DP's raising the steaks

After the 5 min simmer and cool down I added one quart of water stirred and in one gallon bag I placed two thick cut pork chops and a quart of my brine. The remaining brine went into another gallon bag and a chunk of pork loin. I plan to use this tomorrow evening for a rolled up loin with goodies inside. Thanks

OconeeDawg

Can't seem to find on the forum the methos for Hot-tubbing steak. Can someone send me a link or give me a little direction on how to do it? thanks

Little Steven

OconeeDawg

Put the steak in a foodasver bag or vacuum seal and soak it in 100* water. 1 1/2 steak about 40 minutes.



Steve

2Fategghead

Read over this past post from 2008. Tim

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=517863&catid=1