The Culinary Institute of America and The National Association for the Specialty Food Trade
Pork Chop Brine
Yield: 10 Portions
| Ingredients | Amount |
|---|---|
| Sugar | 1/2 cup |
| Salt | 1/4 cup |
| Warm water | 2 gal. |
| Coriander seeds | 5 ea. |
| Black peppercorns | 10 - 12 ea. |
| Juniper berries | 5 ea. |
| Bay leaves | 6 - 8 ea. |
| Thyme sprigs | 2 - 3 ea. |
| Marjoram sprigs | 2 - 3 ea. |
Method
- Make a brine by dissolving ½ cup sugar and ¼ cup salt in 2 gallons warm water. In a mortar, lightly crush the coriander seeds, black peppercorns, juniper berries, bay leaves, thyme sprigs and marjoram sprigs. Stir the herbs into the brine.
- When the brine is cool, put the loin into it. The meat must be completely submerged; put weights on top of a plate if necessary. Refrigerate the loin for 2 days.