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c/chefs•the_raythe_ray•1d ago

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?
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2 Comments
finleyf88
finleyf881d 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?
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parker_thomas
parker_thomas1d agoMost Upvoted
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?
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