Chef David’s Pork Brine

Enough to Cure 4 Loins (or about 40+ orders)

Recipe by Lynmar Estate Chef David Frakes

Ingredients

Instructions

Place water in a large pot that can easily hold the liquid and meat you intend to brine. Add all the ingredients; stir for a minute or two until the sugar and salt dissolve.

Place pork into brine and cure for 3 days (…if curing whole loins. If necessary, the pork can be cut into individual pieces and cured in one day!). If pork/poultry floats to the top, use a plate or other weight to keep it completely submerged in the brine. 

To Serve

Grill a 4-6 ounce piece of seasoned pork to order until just cooked through (or until center is just pink, an internal temperature of 150-160 degrees).

Suggested Wine Pairing: Monastery Pinot Noir, 2022