Ham brined double cut chops

[jeremy5431]

Hi everyone!


I'm starting to think about Christmas. A few years ago I had a ham-brined pork chop at a restaurant that has since closed, and it was out of this world. I've been trying to figure out how to recreate it, and I'm planning a test run on a single chop before scaling up to a full rack for Christmas dinner.
Here’s a pic from the restaurant

Here's my plan:
Brine

• 8 cups water
• 6 tbsp Diamond Crystal kosher salt (about 4 tbsp if Morton)
• 2 tbsp sugar
• 2 tbsp brown sugar
• ½ cup maple syrup
• 21 g pink curing salt (Cure #1)
• 2 bay leaves
• 6 juniper berries, crushed
• 3 fresh thyme sprigs

Pork

• 1 double-cut bone-in pork chop, about 1½ lb

Rub

• 1 tbsp Dijon mustard, as a binder
• 2 tsp brown sugar
• 1 tsp smoked paprika
• 1 tsp coarsely cracked black pepper
• 1 tsp dry mustard
• 6 juniper berries, ground
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• Small pinch each of ground clove and cayenne

Cider glaze

• 1½ cups apple cider
• ½ Granny Smith apple, peeled and chopped
• 1½ tbsp cider vinegar
• 1 tbsp honey
• 1 tsp garlic, finely chopped
• 1 tsp mustard seeds
• 3 juniper berries, crushed
• 1 fresh thyme sprig
• 1 tsp Dijon mustard, stirred in at the end

Method
Brine and rub

1. Combine all the brine ingredients in a pot and bring to a simmer, stirring until the salt and sugar dissolve. Cool to room temperature, then chill completely.
2. Submerge the chop in the cold brine, weighed down with a plate so it stays under. Refrigerate for about 48 hours.
3. Remove the chop, rinse it well, and pat it very dry. If time allows, leave it uncovered on a rack in the fridge overnight to dry the surface.
4. Brush the chop with Dijon, coat it lightly with the rub (no added salt), and refrigerate uncovered for at least an hour.

Reverse sear with smoke

1. Set up the gas grill for two-zone cooking: burners on low to medium on one side, off on the other. Aim for 250–275° on the cool side.
2. Fill the A-MAZE-N smoker with apple or cherry pellets, plus a little hickory. Light one end, let it burn for about 10 minutes, then blow out the flame so it smolders. Set it on the grates on the lit side, away from the chop.
3. Put the chop on the cool side with the bone facing the heat. Close the lid and cook until it reaches 130–135°F internal, about 45–75 minutes.
4. Move the chop to direct heat on medium-high and sear 1–2 minutes per side. I'll be watching it closely because of the sugar.
5. Pull it at 140–145°F and rest 5–10 minutes before slicing.

Glaze

1. While the chop brines or cooks, combine everything except the Dijon in a small stainless saucepan.
2. Bring to a boil, then simmer for about 25 minutes. Strain, pressing on the apples.
3. Return to the pan and reduce to about ½ cup.
4. Off the heat, stir in the Dijon. Taste, and add a splash more vinegar if it's too sweet.
5. Spoon it over the sliced chop.

What I'd love a gut check on:

• Is 48 hours enough for a 2-inch chop to cure all the way through? For the full rack, I'm planning about 4 days.
• Does 21 g of Cure #1 per half gallon (1.5 oz per gallon) sound right?
• With maple in the brine, sugar in the rub, and honey in the glaze, am I headed for too sweet?

Thanks in advance. I'll report back after the test this weekend!

 

[Compulsive Smoker]

I'm in for the ride!

I don't have an exact answer on your curing question, but this thread has become my curing bible so to speak...hope it helps!
https://www.smokingmeatforums.com/ams/making-bacon.9799/

It's just my opinion, but it could get a little sweet with that combo, I'm not sure if you're into spicy things at all, but you could try adding a little hot sauce to the glaze or some red pepper flakes or jalapeno powder to the rub to offset the sweetness...

Good luck!

 

[Buckeye1]

Same. I’m in for the ride