INGREDIENTS FOR THE BRINE
1/2 cup salt
1/3 cup sugar
1 Tbsp fennel seeds
2 Tbsp coriander seeds
1 tsp crushed red pepper flakes
3 bay leaves
1 small onion, diced
2 ribs celery diced
4 cloves garlic, smashed
1 1/2 quarts cold water
this will be enough for 4 -5 FAT bone-in (or not) pork chops
TO MAKE THE BRINE
in a large container, add all of the ingredients and stir to combine. wait for the sugar and salt to dissolve. submerge the chops in the brine and refrigerate for 3 days…
WHOA !!!!! 3 DAYS WAS TOO LONG
the second time i brined for 24 hrs and it was perfect
mix all ingredients in a bowl until salt and sugar dissolve. then chose a proper container that will not leek in the fridge. i use a large tupperware.
ABOVE is an example of 1 DAY BRINE.
it was my second try, also “sous vide” double wide. SO MOIST !!!
BELOW is a pic of the 3 DAY BRINE…as you can see it almost looks like it has been smoked. you can see the pink ring…
3 days is too long!