brined pork

About 150 years ago, cooks and commercial food processors relied salting and smoking and brining to prevent various foods like meats, fish, and vegetables from spoiling. Today, brined meat dishes such as chicken and pork are appearing in upscale restaurant menus around the country. Brining is also a simple way of improving texture, tenderness and flavor. Since brining causes meat to absorb liquid, a good brining solution makes meat juicier and tastier than it would be normally. A good example would be lean pork and even for turkey. Another asset is that it draws some of the blood and bacteria out off the meat. American pigs are 50 to 70 percent leaner than they were 20 years ago, however, fat does contribute moisture and flavor to the meat. And, since the worm that causes Trichinosis is no longer present in American pork, it is now safe enough that it doesn't have to be cooked well done. My Mother would overcook pork so much that you could have used it for heels on your shoes. However, By brining the pork chops for 24 hours it draws out some of the blood and bacteria and you can cook it to 140 degrees without having any problems. Today, some people are still convinced that If they see pink in a pork chop, they think they're going to get sick. ??? Experiment with seasonings: Because there's more salt and seasoning in the brine than in the meat, the meat muscle absorbs the seasonings throughout instead on the surface only, as in most grilling methods. Kosher Salt is essential; 1 cup per gallon of water. Everything else is optional: E.G. fresh thyme and rosemary or any other herbs, garlic, ginger, fresh juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns; for sweetness use sugar, honey or maple syrup which will also enhance browning. Two things to remember; Don't reuse the brine and don't salt brined meat before cooking.

Ingredients

• BRINE:
• 4-8 center-cut loin pork chops, 1 inch min. thickness
• 1 gallon of water
• 1 cup kosher salt
• 1-2 cups of maple syrup (fresh is not required)
• 1 teaspoons hot red pepper flakes
• 2 tablespoons juniper berries
• Small handful of pickling spices
• Small handful of peppercorns
• 1 teaspoon whole cloves
• 2-4 springs of fresh rosemary
• 2 springs of fresh thyme
• 6-12 garlic cloves, smashed
• 2 tablespoons chopped fresh ginger

Directions

Mix all of the brine ingredients together in a non-reactive or stainless steel pot and bring to a boil for about 1 hour. Stir the brine a few times to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool down then refrigerate it in a large stainless pan or a non-reactive container or the same one you cooked it in. When brine is cold, add the pork chops submerged completely keep covered under refrigeration for 12 to 48 hours. The DANGER ZONE for bacteria is 40 to 140° so do not put chops in HOT brine. When ready to grill, remove the pork from the brine and pat or shake dry (without rinsing).

Heat or light your grill to high with the grate as close to the heat as possible. Hardwood that comes from Canada is the best for grilling. If you don't have this type of grill, gas or charcoal will do. Season chops with magic on both sides and place on grill the first side for about 1 minute. Flip and grill for 2-4 minutes then flip again for another 2-4 minutes or until done. Don't kill them; cook to about medium with a pink center. Transfer chops to a warm serving platter, drizzle with olive oil and serve with apple chutney.

Submitted 1/11/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@yahoo.com
brined pork