In a saucepan, combine all of the ingredients and place over moderate heat. If you are thinking about brining steaks or chops for outdoor cooking, give yourself enough time to finish the brining process before you pack up to leave so you can discard the brine down the sink at home instead of having to mess around with packing it back out of the campsite later. A good rule of thumb is about 6 hours per inch of meat, or 24 hours for a whole turkey-nothing should take much longer than that. Use moderate heat and keep a watchful eye.īrining time depends on the thickness of the item being brined. One of the most important things to watch out for when cooking meats that have been brined is to be careful of high heat as the sugar that is often added to a brine causes the surface of the meat to burn quickly. The process of brining is also an essential primary step for hot or cold smoking. Serve the chops with warm Bourbon Barbecue Sauceīrine, in its simplest form, is a mixture of salt and water in various ratios used to preserve and flavor food. Remove the chops from the brine and pat dry on both sides with paper towels.īrush the chops lightly with olive oil and cook on a grill over medium heat for 4 to 5 minutes per side, or until the internal temperature registers 145☏ on an instant-read thermometer. In a large nonreactive container, combine the meat and the brine and let sit overnight in the refrigerator. Recipe excerpted from Remington Camp Cooking by Charlie PalmerĤ bone-in double-cut pork chops (14 to 16 oz.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |