Tried a 24-hour brine on some pork chops for a special last week

They ended up tasting way too salty and the texture was almost cured, like ham. I think I messed up the salt-to-water ratio, maybe used too much kosher salt. Anyone have a solid brine recipe for pork that doesn't turn it into jerky?

3 comments

3 Comments

perry.skyler1mo ago

Made that exact mistake with chicken last month.

noahhall1mo ago

Interesting you had that issue, @perry.skyler. My experience was totally different. The method worked perfectly for me, got really juicy chicken. Maybe it depends on the exact heat or the type of pan. Could also be about the thickness of the cut.

ward.fiona18d ago

I used to do a full cup of kosher salt per gallon for my brine. That was a mistake, @perry.skyler. Now I stick to a half cup of salt per gallon of water for pork, and only for 8 hours max. The longer soak just pulls out all the moisture.