Favorite Brine For Pork Cider Maple

Tried and true! i have made this several times now. it's our fav. Brine for pork loin, or pork loin chops. i tend to make this on holidays when grandma is coming -- she's decided she doesn't like turkey anymore. well, this is a great substitute! oh, i have also used pineapple juice when cider wasn't in season, worked great! cooking time denotes marinade time.

Steps

Stir the hot water and salt together until the salt is dissolved.

Add the apple cider , syrup , sugar and pepper.

Cool to below 45 degrees f.

In the refrigerator.

Trim any excess external fat from the meat.

Submerge the pork in the brine in a large bowl or small crock.

Make sure the meat stays under the surface during curing by using a heavy plate to weight it down.

Refrigerate the pork in the cure.

The chops should take 4-6 hours in the brine.

The tenderloin , 6-8 hours.

And the loin , 1-2 days.

If marinating for a day or longer , stir the brine daily and turn the pork occasionally.

To test flavor of brined pork , cut a small piece off the meat , pat it dry and pan-fry it.

If the meat is sufficiently flavorful , remove it from the brine , let it come to room temperature and grill.

If not , leave it in the brine and test again later.

I usually do a 4-6 lb pork loin and marinate 24 hours.

I have cooked in oven , indirect heat on grill and rotisserie.

They have all tur.

Ingredients

hot water, kosher salt, apple cider, maple syrup, brown sugar, black peppercorns