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AndrewK512 Jan 4, 2009 06:21 PM

Brining Times

With a brine of 1c salt to 1 gallon water, about how long can I let a 2.5lb or so pork chop roast (sorry not sure of the correct name for it) brine?
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›2 Replies . Latest Jan 5, 2009 by AndrewK512
  1. Shrinkrap Jan 4, 2009 07:42 PM

    Check this out (says one hour per pound)

    http://cooksillustrated.com/images/document/otherdoc/ND01_ISBriningbasics.pdf

    I knew it was out there somewhere; goggle sent me to chowhound!

    http://chowhound.chow.com/topics/279749
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    1. re: Shrinkrap
      AndrewK512 Jan 5, 2009 05:20 PM

      Thanks alot!
      I ended up brining it for 2 hours per pound cause their brine they suggested had a larger salt concentration than mine.
      It had just about the perfect amount of saltiness although unfortunately it didn't penetrate as well on the bone side. :(
      I guess I'll have to experiment to see how I can get it to evenly brine...
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