Favorite Brine for Pork/cider Maple
Tried and true! I have made this several times now. It's our fav. brine for pork loin, or pork loin chops. I tend to make this on holidays when grandma is coming -- she's decided she doesn't like turkey anymore. Well, this is a great substitute! Oh, I have also used pineapple juice when cider wasn't in season, worked great! Cooking time denotes marinade time.
- Ready In:
- 6hrs 15mins
- 7 cups hot water
- 1⁄2 cup kosher salt
- 2 cups apple cider
- 1⁄2 cup maple syrup
- 1⁄4 cup brown sugar
- 2 tablespoons cracked black peppercorns
- Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, sugar and pepper. Cool to below 45 degrees F. in the refrigerator.
- Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
- To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
- I usually do a 4-6 lb pork loin and marinate 24 hours. I have cooked in oven, indirect heat on grill and rotisserie. They have all turned out fabulous! This makes a VERY moist piece of meat when brined this way.
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I got a side of pork...cut it up into 8 slabs and brined it for 4 days....turning it each day so each piece got fully brined. I followed the recipe to a T, but did increase the peppercorns to 1/4 cup. The pork was then smoked using apple wood! Wow and...wow! Was this ever delicious! I will never think to go to regular bacon when I can do this. Thanks for an excellent brine....I will do this one again!!!Reply