Apple Coleslaw
January 11, 2022
The Science of Brining
January 12, 2022

Pork Brine

 
 

When it comes to making juicy pork, one of my favorite tricks is brining. Brining involves adding salt and other flavors into the meat, building flavor, and allowing the meat to collect more moisture. This in turn leaves us with a juicy, moist, and delicious product. You can learn more about brining here.

The simplest version of a wet brine includes just salt and water, which are the most critical elements. Adding in extra flavors is by no mean a requirement of a brine, but it’s a great opportunity to add an extra layer of flavor and complexity into your meat.

This brine recipe is designed for a 7-10 pound pork butt, so you can reduce the recipe for other cuts of meat as needed. Also feel free to experiment and add in other flavors that you like. Chilies, onions, fresh herbs and fresh fruit are all popular options.

What you will need


  • 8 Cups Apple Juice
  • 4 Cups Water
  • 4 Cups Apple Cider Vinegar
  • 1 ½ Cups Kosher Salt
  • 2 T Whole Pepper Corns
  • 3 Cloves Garlic-Peeled


  • Method

    1.In a large stock pot, bring apple juice, water and apple cider vinegar to the boil.

    2.Reduce heat to a simmer and add in salt, pepper corns and garlic cloves, stirring until well incorporated-Approximately 5 minutes.

    3.Allow brine to cool completely before fully submerging the pork and placing in the refrigerator. If needed, place a clean plate on top of the pork to help it remain submerged.

    4.Allow pork to brine overnight or up to 12 hours. Before seasoning, remove pork, rinse well and pat dry with paper towels. Discard remaining brine.


 
 
 
 

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