Pork Brine Apple Juice. Pat pork chops dry with paper towels. Remove pork chops from brine solution and discard brine solution.
AppleJuice Brined Pulled Pork with Homemade Coleslaw from www.armadillopepper.com
Make sure the meat stays under the surface during curing by using a heavy plate. 2 tablespoons fresh orange juice ; Add the apple juice, syrup, sugar and pepper.
Remove As Much Air As You Can And Seal.
Put plastic bag with pork chops and brine into empty bowl or container and put in refrigerator for 1 to 8 hours. Allow the brine to cool before using. Heat 32 oz of apple juice in stock pot.
Trim Any Excess Fat From The Meat And Remove The Silver Skin Carefully.
Then leave the bags in the refrigerator for 2 hours. Cool to below 45 f. In a brining bag or large stainless steel pot, combine the brine with the rest of the apple juice.
Freeze Up To 6 Months In Your Fridge Freezer Or 12 Months In A Deep Freezer.
Bring that mixture to a boil and let it simmer for a few. Submerge the pork in the brine in a large bowl or small crock; Place bag into a large bowl of ice water to cool down.
Remove From Heat And Add Remaining 32 Oz Apple Juice.
To make the pork chop brine, start by adding apple cider, (or apple juice) apple cider vinegar, brown sugar and salt to a pot. Trim any excess external fat from the meat. Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.
Continue Boiling For Two Minutes Then.
This simple apple cider brine with whole spices, kosher salt and a splash of bourbon infuses the smoked pork loin with flavor and ensures that the pork stays moist, tender and. Add the apple cider, apple cider vinegar, kosher salt, shallot, garlic, bay leaves, and rosemary sprigs to a medium pot and bring to a boil. 2 tablespoons fresh orange juice ;
