Ratio of sea salt to water for brining of boar (pork) chop?
Hi I would like to brine some boar chops (for those unfamiliar it would be similar to a pork chop) and all I would like to use is sea salt and water.
I am curious about a few things:
1) Do I need to boil this mixture and then let cool before adding chop?
2) What is a proper ratio of sea salt to water?
3) Is there anything else I should be aware of safety-wise? I know the brine should be discarded and not used for anything else after use. I also know the chop, after brining but before cooking, should sit out for a bit so the salt concentration "equalizes" according to michael ruhlman.
Thank you for your time I always greatly appreciate it
My standard brine is 1 cup of kosher salt to 1 gallon of water. You typically want to add the salt and any sugars, spices, herbs, etc. to the water, bring it to a strong boil for about a minute, and then cool it to room temp before brining your meat.
This salinity works well for a 6-hour soak for whole poultry, but I recommend you try half that time for a thin chop. I also recommend a rinse and air drying before you cook.