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The 24 hour dry brine trick that changed my pork chops forever
I used to just season and cook pork chops right away and they were always kind of dry. A buddy at the shop told me to salt them and leave them uncovered in the fridge for a full day. I tried it last Monday on a bone-in chop from a Berkshire hog we got in and the texture was night and day different. Has anyone else noticed a big jump in tenderness after doing a long dry brine?
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olivia_wilson7d ago
lol "night and day different" is the perfect way to put it. The first time I tried it I left the skin on and ended up with a salty leather flap I had to peel off before eating. Like a pork chop wearing a wet sock. Now I always trim it off and the brine works way better for me.
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