brine for pork using apple cider vinegar
- vongole Mar 2, 2005 07:06 AM
I've got a pork chop, and I want to brine it using some apple cider vinegar I just bought. I don't want to use apple cider.
I was thinking:
1/4C coarse salt
1/8C brown sugar
1/8C apple cider vinegar
1 TBS black pepper
1 TBS garlic
would this be apple-y enough?
Any other suggestions for what to do with a quart of apple cider vinegar? Thanks.
This is an ancient post, but it deserves a much better answer. Yeah, that should work. Or you can use more vinegar and less water. Vinegar helps the pork become not only tastier, but some tests show it may make it healthier to eat.
I don't know that apple vinegar will make the pork taste "apple-y" enough but it will definitely improve your chops. Consider more salt and sugar, the brown sugar being a very good choice. Peppercorns cracked or whole. I haven't tried cinnamon on pork. I usually use mustard, either prepared or in powder form as part of a rub or brine.
Your chop has long ago disappeared and I hope it was tasty. But for others that are looking for ideas on how to brine with vinegar, it is well worth looking for recipes and experimenting with.