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Help....Brining pork chops?????? - Page 2

post #21 of 31
I don't do mail order.....you would have to come by the farm.icon_smile.gif
post #22 of 31
I got a brother and sister in OKC, so I would not rule that out.
post #23 of 31
PDT_Armataz_01_34.gif Homegrown's definately better! (In my opinion) :)
post #24 of 31
We raise both Angus and Hereford. Between that and the pigs my freezer stays full. The year before last we didn't get any cows and I went almost a whole year on store-bought beefPDT_Armataz_01_27.gif oh the horror!
post #25 of 31
Thread Starter 
Thanks for all the replys everyone, I am going to try Vlaps recipe. I will let you all know how it turns out.
post #26 of 31
I don't brine my pork chops before they hit the smoker.

I season them with a rub not unlike MAVADAKI's rub posted a few threads back, Hang the pork chops in the smoker with applewood (or your choice of wood) for 2 1/2 to 3 hours at 150 to 180 deg, until they look done, spray with apple juice every now and then.
post #27 of 31
Thread Starter 
Well the chops were a hit. Sorry no Q-view, I had seven hungry people to feed. A few of the comments I got were "wow this is delicious" "these are the best chops I have ever had" "how did you do this, I never tasted pork so flavorfull and juicy". I was a little nervous trying a recipe for the first time to feed a bunch of guests without a trial run before hand. But you can feel confident in the information you receive from the SMF family.

Vlap's recipe is great, although I did alter it a bit to accomadate what ingredients I had at home, I didn't have time to run to the store. Next time I will make it to the T and I'm sure it will be fantastic. Below is the original recipe with what I changed, and added are in green.

Cider Brine:
2 cups apple cider 3 cups welches apple juice
1 3/4 cups water
1/4 cup coarse kosher salt 1-3/8 cup of course kosher salt
1/4 cup packed brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried sage I did not have sage
1 cinnamon stick
To prepare the brine: In a large saucepan over medium-high heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine completely in the refrigerator before adding pork). NOTE: To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water. Brine 12-24 hours

I added an extra cup of apple juice because I needed more liquid to cover the 13 one inch chops I was making. Then just to be safe I added the extra 1/8 cup of salt.

A BIG, BIG Thanks to vlap for the recipe and to everyone else for the quick responses.
post #28 of 31
I am glad you enjoyed it.
post #29 of 31
Originally Posted by Geek with Fire View Post

Also, and you might have seen it already, but Alton Brown had an episode of Good Eats the other night on cooking chops. He brined as well:

This You Tube has been removed.

post #30 of 31
I have some 1 3/4 inch chops brining right now. I am taking them out of the brine shortly. Is there any particular way I should store them in the fridge over night?
post #31 of 31
Salt water
Apple cider vinegar
Cracked black pepper
Garlic powder
Onion powder

Hey I am in Grove right next to the lake. Looks like we're neighbors, lol
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