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Pork Loin Brine

P pagsMember
We bought a 9 lb pork loin on sale at $1.88/lb. Took it home and carved it up. We carved a large pork loin roast from the center of the loin. From the 2 end pieces, we made pork loin chops.

Our intend is to brine some of the loin chops for dinner this weekend so I looked for a good pork brine recipe on line. Smokin's brine recipes are very good, just used it often so thought I'd find something different. I wanted a brine with a lot of spices for flavoring and found this recipe:

•3 cups water
•1 cup honey
•1/2 cup brown sugar
•1 onion, thinly sliced
•4 cloves garlic, crushed
•2 tablespoon black peppercorns
•2 tablespoons fresh rosemary
•1 tablespoon salt
•1 tablespoon mustard seed
•1 bay leaf
•1/4 teaspoon ground nutmeg

It looked interesting until I realized that it didn't have much salt in it, so how could it effectively brine? Left like this, wouldn't I just be bathing the chops? If I took this recipe and added Kosher salt, would I wind up with an adequate brine? 3/4 cup Kosher salt? Comments welcomed.
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FM Former Member
You have to match the volumne of liquid to the amount of salt.

Any time you're not sure, add up the liquid ingredients, then decide.

3 cup water
1 cup honey (not really a liquid for me)

Glad you reduced the salt.

quote:
Originally posted by Chef-Boy-Arnie:
Wouldn't adding that much salt give it a ham flavor?


Not sure why you think that. All brines don't make everything taste hammy, that's just not what brines do.

When you get a hammy taste, it's because the food is getting cured. That CAN happen if you put a lot of salt thus making more of a cure than a brine.

Given I brine turkeys for 2 days every year, no one has even thought they were hammy tasting.

That make sense or does it raise more questions?

Russ
P pagsMember
I brined the loin chops for 20 hrs, rinsed them thoroughly, and dried them. Lightly coated them in olive oil and sprinkled with Penzey's Chicken and Rib rub (used this cause I thought a no salt rub was a good idea), and they're now sitting in the fridge, covered waiting for dinner.

It's raining (in Northern California?) so I won't grill them like I was planning. I'll throw them into the smoker with little or no wood (wild cherry). Smoker's under the patio cover.

Think I'll go buy a nice, mild cigar, sit on the patio, and enjoy it and a Heineken while the chops smoke. Watch the rain and relax. High today only 59*. Brrrrr. Plan dinner during the ball game. Glass of Pinot Noir should go well with the chops.
P pagsMember
Good thought on the wine Cal. But here's my thinking. I used a sweet and savory brine. I'm using a sweet mild fruitty wood (cherry). The chops have a mild flavor. So I figure a mild fruitier less dry red wine would go well with the chops. Besides I don't have a Pinot Grigio in the wine cooler.

Glad figuring out the brine, cooker, wine and weather are my toughest decisions this weekend.
P pigskinsMember
quote:
Originally posted by Pags:
I brined the loin chops for 20 hrs, rinsed them thoroughly, and dried them. Lightly coated them in olive oil and sprinkled with Penzey's Chicken and Rib rub (used this cause I thought a no salt rub was a good idea), and they're now sitting in the fridge, covered waiting for dinner.

It's raining (in Northern California?) so I won't grill them like I was planning. I'll throw them into the smoker with little or no wood (wild cherry). Smoker's under the patio cover.

Think I'll go buy a nice, mild cigar, sit on the patio, and enjoy it and a Heineken while the chops smoke. Watch the rain and relax. High today only 59*. Brrrrr. Plan dinner during the ball game. Glass of Pinot Noir should go well with the chops.


Which Penzey's chicken and rib rub? Galena Street?

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