HOME > Chowhound > Home Cooking >
What's your latest food project? Get great advice
TELL US

Ratio of sea salt to water for brining of boar (pork) chop?

c
curiousaboutcafos Dec 10, 2013 02:34 PM

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

  1. kaleokahu Dec 10, 2013 02:53 PM

    Hi, curious:

    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.

    Aloha,
    Kaleo

    7 Replies
    1. re: kaleokahu
      c
      curiousaboutcafos Dec 10, 2013 03:23 PM

      hi do you know how much 1 cup of kosher would convert to sea salt?
      i can do either fine sea salt or coarse if it's easier!
      thanks

      1. re: curiousaboutcafos
        linguafood Dec 10, 2013 03:38 PM

        1 cup.

        1. re: linguafood
          c
          curiousaboutcafos Dec 10, 2013 04:27 PM

          yes thank you!

          http://www.mortonsalt.com/for-your-ho...

          for anyone else that needs help converting ^

          1. re: linguafood
            scubadoo97 Dec 10, 2013 10:57 PM

            Different salts have different weights. Always weight salt when making a brine, then any salt can be used with consistent results

            10 g of salt per 1 liter of water equals 1% brine. Doesn't matter if it's table salt, sea salt or kosher salt

        2. re: kaleokahu
          C. Hamster Dec 11, 2013 06:11 AM

          I wouldn't waste sea salt on brine.

          1. re: C. Hamster
            scubadoo97 Dec 11, 2013 10:03 AM

            Me neither. % brine is way more important than type of salt

            1. re: scubadoo97
              C. Hamster Dec 11, 2013 10:12 AM

              Very true

        3. j
          jaykayen Dec 10, 2013 03:11 PM

          Do you have a scale? http://ruhlman.com/2010/10/how-to-bri...

          3 Replies
          1. re: jaykayen
            c
            curiousaboutcafos Dec 10, 2013 03:23 PM

            i have one like this
            http://s7d9.scene7.com/is/image/BedBa...

            not sure if i can weigh sea salt on it though.

            1. re: curiousaboutcafos
              chefj Dec 10, 2013 04:10 PM

              Why couldn't it weigh salt?

              1. re: chefj
                c
                curiousaboutcafos Dec 10, 2013 04:28 PM

                i guess it can. i never was "in the know" about scales, i thought those really sensitive ones that look like scales you weigh yourself on were the only ones acceptable for kitchen use.

                i'll try it out thanks!

          Show Hidden Posts