Brine, Baby, Brine | Jackson Free Press | Jackson, MS

Brine, Baby, Brine

With brining, salt water enters the meat's cells while water flows out. As the salt flows in, it begins to break down some of the cell proteins, making it possible for more water to flow into the meat. This process results in more flavor and less moisture loss during cooking, yielding meat that is deeply seasoned and extra juicy.

Beer Brined Pork Chops

5 cups hot water

1/3 cup kosher salt

1/2 cup packed brown sugar

2 tablespoon raw honey

1 tablespoon cracked pepper

3 garlic cloves, minced

3 bottles Lazy Magnolia Southern Pecan Nut Brown Ale

4-6 pork chops, at least 1-1/4 to 1-1/2 inches thick

Mix all ingredients except beer and pork chops. Stir until the salt, sugar and honey dissolve. Add beer and cool to room temp. Chill brine to 40 to 45 degrees Farenheit and add pork chops. Refrigerate. Soak in brine four to six hours--but no longer, or you run the risk of salty chops. In this case, more isn't better! Remove from brine, rinse, and allow to dry. Grill 15 to 20 minutes, or until done (145 to 150 degrees Farenheit for medium).

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