Maple Brine for Pork
"This is a brine I have used in the past when I grill thick-cut pork chops, This makes the most delicious tender pork roast made on the outdoor grill on the rotisserie, it'a also wonderful for pork chops. Plan ahead the chops or roast need to brine for a minimum of 8 hours, but no longer than 8 hours, they will start to take on the texture and flavor of a ham, brine your meat early in the morning to grill in the evening, I have even brined for 5 hours and the pork was till moist, remember kosher salt only, regular coarse salt will create an overpowdering salty taste, you will need gin for this and don't use anything else but gin. There is enough brine for an 8 pound roast 8-10 thick-cut pork chops "
Original is 0 servings
Ingredients
Nutritional
- Serving Size: 1 (2537.5 g)
- Calories 1925.9
- Total Fat - 48.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 226 mg
- Sodium - 624.4 mg
- Total Carbohydrate - 372.7 g
- Dietary Fiber - 1.4 g
- Sugars - 365.3 g
- Protein - 9.6 g
- Calcium - 500.3 mg
- Iron - 2.7 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix all the brine ingredients together in a pot and bring to a boil.
Step 2
Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved. Let the brine cool, then place brine in a large glass dish or bowl.
Step 3
Add in pork chops or roast (making certain that all the meat is covered completely with brine). Cover and refrigerate for NO MORE than 8 hours.
Step 4
Remove the pork from the brine and pat dry without rinsing. Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!). Grill as desired.
Tips
No special items needed.
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