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Old 01-18-2014, 06:52 PM   #31
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Originally Posted by Rocket_J_Dawg View Post
You're welcome pac. Let us know how it turns out. It definitely keeps the chop juicy and tender, but I find that it seems to change the texture of the meat which I wasn't that fond of. Could be just me.
I'll let you know... Monday now.
I decided to go with something else for dinner tonight, but that beautiful 1-1/2" chop will be awaiting me in a couple nights
It will be the first time I've brined anything, not counting dry brining a steak now and then. I just never felt a need to brine for juiciness. I do recall grilling extra thick pork chops years ago and having them a wee bit dry though... which is the reason I started favoring chops 1/2" or thinner.
We shall see.
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Old 01-18-2014, 07:43 PM   #32
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Originally Posted by pacanis View Post
I'll let you know... Monday now.
I decided to go with something else for dinner tonight, but that beautiful 1-1/2" chop will be awaiting me in a couple nights
It will be the first time I've brined anything, not counting dry brining a steak now and then. I just never felt a need to brine for juiciness. I do recall grilling extra thick pork chops years ago and having them a wee bit dry though... which is the reason I started favoring chops 1/2" or thinner.
We shall see.
Hope I'm stating the obvious Pac, but you need to rinse the brine off of that gorgeous chop before you store it for Monday's dinner.
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Old 01-18-2014, 07:55 PM   #33
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Hope I'm stating the obvious Pac, but you need to rinse the brine off of that gorgeous chop before you store it for Monday's dinner.
Not obvious at all. Repetitive
You said to rinse and pat dry earlier. I'm on it, Kay... Monday
I made up the anchovy paste a week ago, so I've got all I need.
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Old 01-20-2014, 10:10 AM   #34
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Originally Posted by Rocket_J_Dawg View Post
You're welcome pac. Let us know how it turns out. It definitely keeps the chop juicy and tender, but I find that it seems to change the texture of the meat which I wasn't that fond of. Could be just me.
Your brine worked out perfectly, RJ.
And it did change the texture, but in a good way (for me). Almost like a filet mingnon. Not just juicy, but also tender. In spite of me liking thick pork cooked to 165F or so.

Good glaze, too. Very subtle. Had a little *something*, which I'll assume is this umami I've read about
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Old 01-20-2014, 12:58 PM   #35
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So glad to read your report this morning Pac! I've been nervous about you liking the recipe/method as much as I do. All kidding aside, I always value your honest opinions.
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Old 01-20-2014, 01:05 PM   #36
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Originally Posted by pacanis View Post
Your brine worked out perfectly, RJ.
And it did change the texture, but in a good way (for me). Almost like a filet mingnon. Not just juicy, but also tender. In spite of me liking thick pork cooked to 165F or so.

Good glaze, too. Very subtle. Had a little *something*, which I'll assume is this umami I've read about
Glad it worked out to your liking Pac.
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Old 01-25-2014, 04:02 AM   #37
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Brining works well; I would recommend at least 8 hours for a really thick chop. However just doing a dry brine ie coat the item heavily with salt works about as well. Salt the crap out of it and leave it in the fridge for around 8 hours/overnight, then brush off any salt that hasn't been wicked into the meat.
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