Brining?

[bigsteve]

I'm going to try a recipe for Brined/Grilled Pork Chops today. I've never brined anything before. I was wondering how much does brining add to the sodium content of the meat? A little, a lot, anything to be concerned about?

Thanks!

 

[richtee]

If you have sodium issues, don't brine. It adds some, depending on the length/strength of the brine.

A standard concentration is 1C Kosher/gallon.

 

[chisoxjim]

I am not a chemist so I am not sure of how much sodium it adds, but the flavor, and moisture it adds is worth it imho.

My brine for pork chops is the typical cold water, & salt, but I also add some garlic powder, a tbsp of terryaki, and whatever juice I have on hand(apple,cranberry, etc).

good luck

 

[bigsteve]

Thanks for the info. Just like bacon fat, too much salt is probably not an issue once in awhile. I'm don't even know why I asked at this point.

 

[richoso1]

Good advise from Richtee. I try to control my sodium intake, so i use 2/3 cup kosher salt to 1 gallon of water. It helps.