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Learn how to brine meats with these tips from Kitchen Daily's Curtis Stone.
Tags:How to Brine Meats,curtis stone,kitchen daily,meat brining,meat flavoring,meat in salt,meat seasoning
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Featured Pro: Curtis Stone Category: Cooking Time: 2:09
CURTIS STONE: Hey, I’m Curtis Stone, and I’ve got a really cool GMC Trade Secret for you.
Now, when I first came to America – if you hadn’t worked it out from the funny accent, I’m an Aussie – when I first came to the States, I learned about brining a turkey. I came just before Thanksgiving. And I worked out that it’s a beautiful thing to do. You not only add flavor, like you do when you marinate the meat. You also add moisture, because turkey can tend to be a little bit dry, as can some other meats. Pork’s another one, because if you do pork chops or something like that, it can be quite lean. I’ve got some right here. And if you look, they’re really quite lean. So they can use an additional bit of moisture, and that’s just what brining does.
Now, a usual brine is very simple. You take a bowl like this and you pour in some water, like maybe half a gallon of water, to half a cup of sugar and half a cup of salt. So I’ve got some brown sugar that I’m going to pop in and half a cup of salt.
Now, I know that seems like a lot of sugar and a lot of salt to put in, but what you do is you give it a mix-around and you basically make this salty-sweet flavored water. You give it a good stir around, and then you put in flavors that you think are going to work really well with the pork. I’ve got some thyme and some rosemary, so some nice fresh herbs.
And what you want to do with the fresh herbs is just pick them up and then bruise them. So take the back of a knife and give them a good bang, because that just encourages all those natural flavors to come out of the herbs. So throw those into your brine.
I’ve got a little bit of apple juice here which I’m going to pour in as well. Now, the apple juice, it’s just a classic combination, pork and apples. So that’s going to work really, really well. And I want a little bit of spice too. So I’ve got some peppercorns, just some black peppercorns, maybe a dozen of those. So pour that in. Mix it around. There’s no need to heat it. The sugar and salt’s going to dissolve in there.
And then you basically take your pork chops just like this and you just lift those and pop them straight into the brine. So they’re only in the brine for about an hour, an hour and a half. The longer they’re in there, the more intense the flavor and the moisture will get. So when you take them out of the brine, you just pat them off with a little bit of paper towel, throw them onto the grill, and you’re going to love it.
I’m Curtis Stone. That’s your GMC Trade Secret. Go on, brine your pork. Be the king of the grill. It was all presented by the GMC Yukon hybrid.