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What can I use in place of honey
You could use maple syrup, agave syrup, brown sugar, or plain ol’ white sugar. The first three would be preferable for flavor reasons. Happy cooking!
Love this brine – had it tonight using pork tenderloin. Delicious!
I’ve used this recipe several times now and it is hands down our favorite for pork chops. I do cut the salt for the rub way back though!
Yes they were really good, made them with corn on the cob had fresh pineapple slices for the grill but forgot till it was to late . Still really good
It was way too salty to eat! I followed the directions exactly. What could have gone wrong? This is the first recipe I’ve made from your site that went wrong so I’m assuming user error somewhere but I was very careful to follow the recipe and double checked all my amounts.
Hey Abigail, I’m sorry it didn’t work for you! My only three guesses on the saltiness are: 1) If you use a salt different from Morton kosher salt, it might have more salt in the same volume. Table salt for example,has way more salt in the same measurement because of smaller grains. 2) If you used thinner pork chops, they may have took on too much brine and ended up almost curing rather than just quickly brining. 3) If you leave them in the brine too long, they can get too salty as well.
Those are my only three tips here… I hope they help and good luck in the kitchen! Cheers!
It was delicious but very salty. Next time, I will cut the salt in the rub to only a teaspoon.
Question…do I need to squeeze the juice from the orange, lime, and lemon after cutting them in half or just add as is to the brine muxture?
Would this bribe work for chicken also?
I have brined chicken using a very similar recipe, but I have a few suggestions. Boneless skinless breasts are done in an hour, any longer and they will be quite salty. While chickens are done in 4 hours. When you remove the meat from the brine, rinse it thoroughly with cold water. This will not remove the brine, but it will help it not to be over-salty. Next, minimize the salt in the rub. Nick uses a tablespoon, but in my experience, pork absorbs less brine than chicken. I would just use a teaspoon.
Finally, if you use table salt (fine crystals) and not Morton’s kosher, you probably only need half of the amount he suggests. This is in line with Cooks Illustrated recipes too.
If you use the rinse, and salt sparingly in the rub, I am certain that you will be happy with the results.
That should be *whole* chickens. :)
Question. My husband is allergic to oranges, but can have tangerine juice. Can I sub a bit of juice for the orange? I’m guessing 1/4 to 1/2 cup juice. Thanks!