Porkstramied Pork Chops ~ A Work in Progress

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thirdeye

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Dec 1, 2019
4,368
5,958
The Cowboy State - Wyoming
PJWWk9h.jpg

After a recent Porkstrami posting by DRKsmoking DRKsmoking using pork loins :emoji_thumbsup: ... I decided to turn my sights on some pork chops. When corning beef or pork roasts, I try to go all out on the "corned" flavor and don't just cure the meat with salt, sugar and Cure #1. My standard corning / curing brine has about 15 ingredients but this time around I made a brine with only 7 ingredients. Somewhat based on Pop's Curing Brine.

===== Corning Brine ===========
It's not mandatory to make the corning brine the day before, just make sure it's cool before adding any meat.

Ingredients:
1 gallon of water
80 grams canning salt
30 grams white sugar
22 grams Cure #1 (to be added after the brine has cooled down)
3 Tablespoons pickling spice
2 Tablespoons crushed garlic
1 Tablespoon Old Bay
1 Tablespoon black pepper
=== Seasoning ===
Black pepper
White pepper
Granulated (roasted) garlic
=== Instructions ===
First. I toasted the pickling spice in a skillet on low. Then warmed 1/2 of the water in a stockpot. To the stockpot, add the salt, sugar, pickling spice, garlic, Old Bay, and black pepper. Stir to dissolve. Simmer for 30 minutes, try not to let the brine come to a boil. Remove the brine from the heat, and add the reserved water. Continue to cool down, then move to the fridge uncovered. Once the brine is below 60°, add the Cure #1 and mix very well.

Add the pork chops to the corning brine (I use a 2-gallon zipper bag in a SS bucket) but any non-reactive container works fine. I'm comfortable that 4 days of cure time would be adequate, but I went for 7 days. I rinsed and soaked for 1 hour, then dried, seasoned and held on a rack in the fridge until grilling time. I agitate the bucket daily, simply spinning the bucket from 0° to 90° by the bail about 10 times.
6UJfDRe.jpg

Tg3CMhP.jpg

1ZvLu6R.jpg

RJkr5tf.jpg

D0kLWQw.jpg

Moistness... Delicious. I pulled around 140°ish Flavor-wise... The corning flavor was really good. The pepper/garlic rub was just right for me, because pastrami is peppery. Adding coriander is in the cooks notes.

To be continued..
 
Those look great Wayne, and thanks for the mention.

The flavours sound great and the chops look really good.

First. I toasted the pickling spice in a skillet on low. Then warmed 1/2 of the water in a stockpot. To the stockpot, add the salt, sugar, pickling spice, garlic, Old Bay, and black pepper. Stir to dissolve. Simmer for 30 minutes, try not to let the brine come to a boil. Remove the brine from the heat, and add the reserved water. Continue to cool down, then move to the fridge uncovered. Once the brine is below 60°, add the Cure #1 and mix very well.

Exactly how I did mine. and the house smelt really good with the toasted spice.
How did you find the salt after you soaked for an hour, I rinsed my loins but did not soak and they were good to go.
And this is on my list , as we love pork chops and steaks here .

David
 
How did you find the salt after you soaked for an hour, I rinsed my loins but did not soak and they were good to go.
I probably could have gotten by with just a rinse.
Those look really good Wayne! I will be trying that brine next time.
This version of a corning brine has less ingredients than my standard corning brine and was glad to see how well the pickling spice performed without some of the other adders.
 
  • Like
Reactions: DRKsmoking
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky