i recently discovered the world of brining and absolutely loved it.
i brined my first pork chops last night and it came out so juicy that i actually liked eating pork chops but found it just a bit too salty.
i use the regular brine of 1 cup salt, 1 cup browm sugar to a gallon of water and brined for 7 hours ( jim tarantino recommended time)
next time i would like to half the salt and sugar but read somewhere that anything under 3/4 cup is not exactly a brine as it's not a 20% salt solution something like that. so do i
1. half the brinning time to say mabe 4 hours
2. or go ahead and half the salt and sugar anyway and brine for same time of 7 hours?
any input from experienced briners? thanks.
i brined my first pork chops last night and it came out so juicy that i actually liked eating pork chops but found it just a bit too salty.
i use the regular brine of 1 cup salt, 1 cup browm sugar to a gallon of water and brined for 7 hours ( jim tarantino recommended time)
next time i would like to half the salt and sugar but read somewhere that anything under 3/4 cup is not exactly a brine as it's not a 20% salt solution something like that. so do i
1. half the brinning time to say mabe 4 hours
2. or go ahead and half the salt and sugar anyway and brine for same time of 7 hours?
any input from experienced briners? thanks.