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1.
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Trim excess fat from the meat.
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2.
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Place the salt ad sugar in a plastic storage tub and stir in the hot water until all the crystals are dissolved. Add the vanilla and the black pepper.
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3.
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Cool in the refrigerator until 45F. (This can be done up to several days ahead)
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4.
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Add meat and refrigerate for the necessary time (see note).
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5.
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Remove meat and pat dry. Grill at once.
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6.
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Cook until the internal temperature is 145-150 (use quick read thermometer). Remove from heat and allow to rest for at least 10 minutes.
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This brine will suffice for a 4-6 pound roast or 6-8 thick chops.
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Bruce Aidells' Tips For pork chops that are brined and cooked on the grill: Chops should be at least an inch thick, even an inch and a quarter to an inch and a half for better results. Any thinner and the chops will be too easily overcooked and dry out on the grill.
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The amount of time you brine a piece of meat is dependent on the thickness of the meat. Here are some guidelines to use as a rule of thumb:
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Pork chops (at least 1" thick) -- -- 4 to 6 hours in the brine
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Pork chops (1 1/4" - 1 1/2" thick) -- -- 5 to 8 hours in the brine
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Pork tenderloin -- -- 4 to 6 hours
4-6 pound bone in pork roast -- -- 2 to 3 days in the brine
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Experiment with the times in the brine and above all, let your taste be your guide.
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