"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 10-12-2012, 05:22 AM   #1
Senior Cook
 
Join Date: Mar 2011
Location: Kent in the U.K (the garden of England)
Posts: 211
Do you brine your pork?

I have been reading the merits of brining pork, chops and joints. Most of the reviews I have read have really rated it. Have you tried it and is it worth it please?

Sorry if this has been asked or mentioned before, I have looked for it but couldn't see anything about it.

__________________

__________________
acerbicacid is offline   Reply With Quote
Old 10-12-2012, 07:41 AM   #2
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
I love beer brined chops om the grill. The brine keeps them juicy and imparts a great flavor.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 10-12-2012, 08:13 AM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,274
Yes. It makes them moist and flavorful.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 10-12-2012, 09:53 AM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I usually cut the fat off and make crackling then marinade the chops and grill them till just cooked through. I can't stand dry over cooked meat or floppy fat, this way I get the best of both worlds.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 10-12-2012, 11:02 AM   #5
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Nowadays the pork produced can be very dry and tough. Brining results in a wonderful tender and moist meat.

Here is a very basic brine that you can add any seasoning/herbs that you desire - most of the time, I just use the basic and the seasonings and flavors are added in the dish I make.

Place the pork you are working with in a deep container; add cold water to cover the meat. Remove the meat to a plate and eyeball the amount of water left in the container.

If you have approx. 1 qt. of water, add 1/4 cup kosher salt + 2 T. granulated sugar and 2 T. brown sugar. Whisk until dissolved (don't worry if there are a few small lumps left) Put the meat back in the brine, cover and refrigerate for 4 to 6 hours. Remove from brine and rinse the meat well (this is important so you don't have an overly salted product).

Proceed with your dish using the pork.

Note: if it looks like you only need 2 cups of water to cover the pork, just half the salt and sugars and proceed.

The above has become the easiest method I have found for brining pork, chicken or whatever you want. A lot of methods used to call for starting with hot water and whisking the salt and sugars and wasting time by allowing the hot brine to cool before adding the meat. This step is really not necessary.

Good luck and I think you will see a very big difference in your pork dishes if you try brining. :)
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 10-12-2012, 11:05 AM   #6
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,414
I only eat pork chops maybe twice a year, but I only brine them if I know the source of the pork. If you buy Hormel pork (and maybe other brands also) in the supermarket, check the packaging. Some of them are already injected with a proprietary brine solution.
__________________
Steve Kroll is offline   Reply With Quote
Old 10-12-2012, 11:10 AM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
How important is the sugar in the brine? I'm not a big fan of sweet with my savoury.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 10-12-2012, 11:11 AM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I always brine my pork chops. They don't need long. An hour or so in the brine will do the trick. I just toss a couple tbsp each of brown sugar and coarse salt in a big ziploc, fill with warm water and swish til dissolved then put in the meat.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-12-2012, 11:14 AM   #9
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Taxlady, I have never detected sweetness in the end product using the sugars in the brine. I think they just balance out the salt.
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 10-12-2012, 11:22 AM   #10
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by taxlady View Post
How important is the sugar in the brine? I'm not a big fan of sweet with my savoury.
Me neither! Never understood the fruit and meat thing either. The sugar and the salt are just chemistry, its about osmosis and getting the liquid into the meat. The flavor is really not affected.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Tags
other, pork

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.