You can cure them for a type of Canadian bacon. Due to limited space, I cure mine in 1 gallon Ziplock bags from Costco (double bagged to catch leaks). Above is a semi-wet cure for 5 lbs of pork chops. If you have to stack the chops in the bag, use that thickness to determine cure time, not the thickness of a single chop. The ground black pepper is optional for chops. Note that the only Tablespoon is the brown sugar.
Hmmm, having issues with the Forum this morning. I have several brines I like to use, too. Will put those here later.
Tart Cherry Juice Brine
I concocted this recipe and used it for the first time on a 6 lb pork loin. After 24 hours the loin was a nice cherry color.
Ingredients
1 Quart Trader Joe's 100% Tart Cherry Juice
3/4 cup brown sugar
1/2 cup kosher salt
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs ground black pepper
1/2 tsp Prague Powder #1 (optional)
Directions
1. Mix all ingredients in a large bowl until the salt and sugar dissolve. Place pork or chicken in brining bag, pot, or cambro. A 2 gallon brining bag works best. Add the brine. Seal and brine in refrigerator for 24-48 hours.
Pork Apple Juice Brine
This is enough to brine 6-10 lb of pork.
Ingredients
8 cups apple juice, cold
4 cups ice water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar or molasses
1/2 tsp Prague Powder #1
Directions
1. Put ingredients in a large bowl or pot and stir until the salt and sugar or molasses is dissolved. Put the meat in a pot and inject with the brine. Cover the meat with the brine and store in the refrigerator or an ice packed cooler for up to 24 hours. Discard the brine after use.
