Chef David's Pork Brine | Lynmar Estate
Lynmar Estate Harvest Photo 2023 September Release

Chef David's Pork Brine

Chef David's Pork Brine

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

Recipe by Lynmar Estate Chef David Frakes

 

Ingredients

2 1/2 gal Cold Water

2 c Kosher Salt

1 c Sugar

2 ea Bay Leaves

1 bunch Fresh Thyme (or 4 tbsp tried)

1 1/2 heads Garlic (cloves separated, peeled & crushed)

6 whole Allspice Berries (crushed)

5 ea Juniper Berries (smashed)

 

Process

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