Pork Brine

Pork Brine


All the recipes for pork brine that I’ve seen, are all for huge batches of pork chops or whole pork loins that need to be brined in a 5 gallon bucket with enough salt to make you need a gallon of water when you eat it (we’re not used to eating a lot of salt). This is a much smaller recipe and without as much salt.

8-10 pork chops

1/2 cup hot water

2 tsp salt

1/2 tsp rosemary

1/2 tsp ground sage

4 cups cold water

Pork Brine2





Dissolve salt in hot water.

Mix hot water and other seasonings together in large container with a tight fitting lid. Make sure the water has cooled down and is not warm before you put the meat in.

Add pork chops, making sure all meat is underneath the water.

Put on lid and refrigerate for 12-24 hours.

Lightly rinse meat before grilling or cooking how you prefer.

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