Prep 10 mins
Cook 8 hrs
Brining is a great way to make a lean cut of pork juicier. The sugar in the brine caramelizes on the surface of the pork when grilled. Yummy! Great grilled as is, or use with Apple Brined Pork Chops W/ Sausage and Cornbread Stuffing. Cooking time is marinating time. From Dinosaur Bar B Q.
- 1 quart water
- 1 quart apple juice
- 1⁄2 cup kosher salt
- 1 cup maple syrup
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 teaspoons black peppercorns
- 3 bay leaves
- 3 garlic cloves, crushed
- 1 jalapeno pepper, sliced in half and seeded
- 2 tablespoons apple cider vinegar
- Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
- Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
- Makes enough for 4-6 pounds of pork.
Excellant brine! Grilled a pork loin and added apple wood chips to the charcoal for additional flavor. Wow! The flavor of the pork was outstanding. I marinated in the brine for 10 hours. Next time I will brine for a full day so the flavor penetrates a little further. The sugars carlmelize beautifully and it comes out looking like a work of art. The entire family loved it. Highly recommended for pork.
This is quite good. The maple syrup adds a lot of flavor. I'd like to try this for a pork loin as well. Made for PAC Fall 08.