Dry Brine Chops for Juicy, Juicy Meat Without Time, Clutter and Waste
I love to salt the meat in brine – it gives very juicy and flavorful results, but usually you need a ton of salt, sometimes spices and of course water – not to mention a place in the fridge to store everything. This dry brine method cuts it all down and cuts down on time to get the same amazing results.
The video above tells the story (the dry brine method is used in the first half, but the full six minutes are worth watching). You only need a few teaspoons of salt and pepper, and perhaps a little cayenne pepper, to coat two rather hefty pork chops liberally. Cover them with the spice mixture, place them on a raised wire rack in the refrigerator for about 12-18 hours to get airflow from all directions, and all that salt will do the same thing in the air as it would submerge in water. and then they dried up.
After brining or washing out the delicious moisture and then reabsorbing it – and the salt and spices on the meat – they taste even better than before, but more importantly, they’re ready to cook. From there, the cooking method is up to you – you can always grill them like in the video above, but you can just as easily see them and then finish in a hot skillet.
Click Play on the video above to see the process in action, or click on the link below to view the full recipe.