Pork Brine Recipe

I'm rating this product 4 stars because, even after making some adjustments based on other reviews, it turned out to be a great brine mixture. For 4 thick chops, I used 1 cup of cider vinegar, 1/4 cup of salt, 2/3 cup of brown sugar, 2 teaspoons of black pepper, 2 teaspoons of mustard powder, and 2 cups of ice water. I believe the common mistake many people made was either brining the meat for too long or not rinsing it thoroughly enough. It's crucial to rinse brined meat very well to remove excess salt. After rinsing the chops, I let them sit in a bowl of ice water for about 5 minutes, then patted them dry and cooked them.

I used this recipe for a pork loin and it was amazing! I substituted 1/2 cup sea salt and 1/2 cup kosher salt since I didn't have table salt on hand for brining. I also added a splash of liquid smoke and extra water to ensure the pork loin was fully covered in the brine. With a 3 lb loin, I brined it for about 6 hours and it did change color slightly. After roasting it uncovered at 350 degrees for an hour, the result was juicy and fork-tender. I didn't encounter any issues with excessive saltiness that some other reviewers mentioned.

We substituted ice cubes with 1 cup of water and combined it with 1 cup of vinegar for a 24-hour brine. Next time, we plan to reduce the salt to 3/4 cup. The pork chops turned out incredibly tender and full of flavor. We topped them with a mix of apple, walnut, and bacon, and must say brining is key to perfect pork chops. It truly makes a world of difference!

Review revised: What an amazing brine! I marinated a whole pork loin for two hours, then rinsed it well, dried it off, rubbed it with olive oil, and rolled it in kosher salt, garlic, thyme, and rosemary. I roasted it on my kamado grill at 300 degrees until the inside temperature reached 160. After resting for twenty minutes, I sliced it... Oh baby! The brine worked wonders, resulting in a very flavorful outcome.

The ratio should be 1 cup of salt per 1 gallon of water, not for 2 cups of liquid. There was way too much salt in this recipe.

Excellent recipe as is. Ideal for lean pork that tends to be dry.

I found the pork chops to be too salty. It's possible I didn't rinse them enough. However, I am planning on giving it another try.

I usually enjoy salty flavors, but this dish was incredibly overpowering with salt. I was quite disappointed with the excessive saltiness of the brine.

I didn't alter this recipe at all. It was mediocre. Not among the best recipes I've found on Allrecipes. I most likely won't try it again without tweaking it. Still, if I change it, it won't be the same recipe. I'm sorry, but I was somewhat let down by this one. I used it on lean center cut pork chops and was hoping it would help them stay moist.

This dish was way too salty for my taste. It was overpowering and unpleasant. Perhaps just a tablespoon of salt would have been sufficient, not a whole cup. Overall, it was a disappointing experience.