buckytom
Chef Extraordinaire
Scott, the brine I use takes a little work to make, but it tastes fantastic, especially as it penetrates the pork fat.
4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)
Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.
4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)
Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.