Look at this beauty. When I order pork chops, I always ask for a triple thicknes. This normally ends up as a three fingers thick pork chop. Then I like to brine and smoke them, as a finishing touch some grillmarks always do the trick.
This video is not only about brining and smoking a pork chop. Its more about brining it self.
Brining
The magic of putting the flavour inside the meat
Why should you brine?
1. Brined meat is very flavourfull, you can add any flavours you like
2. Brined meat will lose less moisture. .
What can be brined?
• Lean meat
• Poultry
• Fish
How should you brine?
1. Decide on your ingredients, beside salt and water
2. Dissolve the salt and other dissolvable ingredients in a little bit hot water
3. Cool it down again with the rest of the water
4. Submerge the meat, poultry or fish in the brine
5. Let it brine in the fridge for the time needed
6. Pad your meat, poultry or fish dry with a paper towel
7. If you brined poultry or fish with the skin on it is desired to let the skin dry again for 12 hours in the fridge. This will make it easier to get a crispy skin.
Basic brine ingredients
• ½ cup Kosher salt
• ½ cup sugar
• 1 gallon water