Pork Brine
This liquid brine or wet brine recipe makes a half gallon of brine. For small needs, cut it in half, or for larger needs, double. All you need to do is totally cover the pork, or totally submerge.
Servings: 1 Single Use
Equipment
- 2 quart container
Ingredients
- 8 cups filtered water
- ½ cup kosher salt See the salt chart to measure for your brand in post
- ¼ cup brown sugar or golden monk fruit
- 2 large peeled garlic cloves smashed
- 3-4 fresh herb sprigs thyme or rosemary
- 1 large bay leaf
- 1 teaspoon whole black peppercorns
Instructions
Make the brine
- In a 2 quart container, stir cold water, salt, and sugar until dissolved; add garlic, herbs, bay leaf, and peppercorns. Brine can be made ahead 1-2 days, covered, and refrigerated.
Use brine-submerge pork
- Place pork in a zip-top bag or shallow dish. Pour brine over it is completely submerged or covered. The important part is to choose the right container so the pork cut is totally submerged.
Refrigerate pork
- Refrigerate pork for the recommended brining time. Pork tenderloin or pork chops: 1–4 hours. Pork loin or roasts: 8–12 hours (but not longer). Even thin pork chops will benefit from a short brine of 30-60 minutes at room temperature, on the counter (yes it is safe).
Proceed with recipe
- Remove pork from the brine, rinse off any surface salt, pat dry with paper towels, and proceed with recipe. Season lightly as the brine already added salt.
Notes
If you are brining a pork roast, you will need a tub or deeper container to get the pork submerged. Adjust your refrigerator shelves as needed to accommodate the container as needed.
Fall brine option with apple juice:
- 4 cups (1 quart) filtered water
- 4 cups (1 quart) natural apple juice
- ½ cup kosher salt
- ¼ cup pure maple syrup
- 2 tablespoons cup brown sugar (optional)
- Garlic, herbs, spices to taste as in the basic brine recipe.