Pro tip: I tried a 24-hour brine on some pork chops for a dinner party last night.

They came out way too salty, like jerky, and I had to pivot to a pasta dish. Anyone know a good rule for brine timing on lean cuts?

3 comments

3 Comments

finleyf881mo ago

My last brine attempt turned pork chops into little salt licks. I swear the dog gave me a dirty look for wasting good meat. For lean cuts like that, I've had way better luck with a quick 30-minute soak in a much weaker salt solution. Who knew you could overthink a bucket of salty water, right?

parker_thomas1mo ago

Oh man, that's the worst feeling. Been there with a whole chicken that tasted like the ocean. It's so easy to get the salt ratio wrong, especially on thin cuts. Your fix sounds perfect, a quick dip is all they really need. Makes you wonder why all the fancy recipes call for overnight brines, right?

the_anthony1mo ago

Honestly that "little salt licks" line killed me, I can picture the dog's face perfectly. Tbh I've ruined more meat with over-brining than I have with undercooking. It's like the recipes want you to treat a pork chop like a giant Thanksgiving turkey or something. Ngl I just gave up on wet brines for thin cuts, a quick dry brine or even just seasoning right before cooking works way better.