Better brine recipe needed

vb4677 · August 2018

I made some of the juiciest pork chops ever tonight... but they were hard to eat since they were so dang salty!

I made a brine, and only let them sit for like 4 hours before I rinsed them well..

1/4 cup salt
(I was planning on using kosher, but we were out - so I was forced to use table salt and that could be the real issue here...)
1/4 cup brown sugar
3-4 cloves of garlic
1 quart water

Obviously, I could up the water or reduce the salt, but man, this one hurt... Anyone got something better? Or any other insights?

lkapigian · August 2018

You could desalinate before cooking rather than change the brine ...2 chops 1/3 salt and sugar is more than enough

CornfedMA · August 2018

Using table salt is likely where you went wrong. It’s happened to me before, which is how I stumbled across this article. It basically talks about measuring salt ratios for a brine in weight, rather than volume. Give it a read, it should clear some things up.

https://www.thespruceeats.com/salt-to-brine-ratio-336235

gdenby · August 2018

Try looking up "equilibrium brining." It requires a scale, and is a little slower than standard brining, but the protein can't get too salty.

JethroVA · August 2018

I only brine poultry and the ratio is 1/2 cup brown sugar, 1/2 cup table salt per gallon of water. Not salty at all. Don't forget to rinse. Also, pork chops are thin and lots of exposed flesh (vs. skin on poultry). I say reduce your salt and reduce the time in the bath.

lousubcap · August 2018

I believe you answered your own question with the table salt. The ratio of water to salt you used is fairly standard 16:1. FWIW-

Better brine recipe needed

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