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

 

[DRKsmoking]

That's a nice looking chop from the resturant , and I bet it was good like you say.

Your brine seems fine , I hope it works for you.

I have cured ( brinded ) chops , ribs , turkey legs ( Disney ) and a few other items , using pop's brine and a dry brine.

I love the way it makes them Hammy texture and flavoured.

Good luck with the tests, I will follow .

David

 

[jcam222]

That looks darn tasty. In for your results

 

[Fueling Around]

Recreating recipes is fun. My wife and I do it quite often from meat to sides to baking.

...
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!

When you simmer the brine leave out the cure #1 until it has cooled to room temperature.
2 days might be enough, but my gut says go 5 days.
The cure level is good.
Your level of sugars is way too sweet for me. You have to go by your taste.
BTW, you brine is around 2% total salts.

 

[jeremy5431]

Ok. Here’s an update!

I went back to basics first before trying to modify a recipe before trying it

The ham brine:

• 1 gallon/ 4 liters water
• 3¼ cup/200 grams kosher salt
• ½ cup/125 grams sugar
• 42 grams cure #1
• Optional seasonings as desired

I put in thyme, juniper berries, bay leaf and garlic

I did put a rub on it with brown sugar, salt, smoked paprika, garlic, and onion powder

I brined for 30 hours and it wasn’t enough time. For a double cut, it was over 1.5 lbs, I think it needed at least 3 to 4 days. For a rack of pork I’m thinking 7 days minimum.

With that being said, the ham flavor was there, it was pink throughout, with a deep red ring like you would find in a ham.

The other chop, I just brined it without the cure and put the rub on it

I “smoked” them with the AMPS at 225 for 2.5 hours then bumped it up to 300 for 30 minutes. Then cranked the grill up for a reverse sear while they were resting.

I glazed both with a bourbon glaze while searing.
Everyone liked them equally, and suggested I get two racks of pork for Christmas so people can decide which one they want and try a little of each.

More to come!

 

[BrianGSDTexoma]

They look good. That seems like a lot of salt. I generally use 1/2 salt in my curing brines.

 

[Compulsive Smoker]

Wow! That looks amazing! I'm bookmarking this one!

 

[mneeley490]

I have to agree. I'm guessing you meant 3/4 cup of salt?

 

[jeremy5431]

Yes typo on my part 3/4 cup