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Wet-Brining?

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    Wet-Brining?

    Will smoke some thick (1” - 2”) pork chops this weekend and plan to wet-brine them with Simple Blonder. Are the recommended brine times listed in Meathead’s cook book the minimum times to brined by thickness – i.e. would it create a problem to brine them overnight?

    #2
    Not a problem, per se, but might get too salty. I use Huskee's Wet Brine, which I have redone by weight, and usually do chicken parts and pork chops for just an hour or 2.

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      #3
      I've wet brined pork loin (chops or roasts) but I've learned I like loin just as well or better when I dry brine the meat with the usual 1/2 tsp kosher salt per pound. Also the timing isn't quite so critical as it is when wet brining.

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        #4
        Dry brining worked well for the chops - moist and tender.
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        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Really nice looking pork chops. You're making me hungry and I just ate dinner!

        #5
        I wet brine my chops with blonder. Follow the times.

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