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Brining strength / time?
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For thick pork chops, are there guidelines for how long to (wet) brine and at what strength? Internet recipes are all over the map.
Specifically, assuming you're brining a thick (1.5" / 35mm) bone-in loin chop, is a 5% solution (so, 5% salt by weight, maybe also with 3-5% dark brown sugar by weight) for 1-2 hours enough? overkill? I'm thinking probably 2:1 brine to chop weight, if that matters (so, a half-kilo of bone-in pork in a liter or so of brine).
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