Six months ago my pork chops were dry, now they actually hold juice

I started tracking brine times and temps in a notebook back in March after a customer at my shop in Dayton said my case cuts were prettier than what I cooked at home. Turns out I was oversalting and rushing the rest. I switched to a 4 hour wet brine, pat dry, then rest on a rack in the walk-in for 2 hours before searing. The difference showed up about three weeks ago when a regular asked what I did different. I pulled a chop off the grill and it didn't weep clear juice all over the cutting board. The color went from gray to pink inside, crust got that dark brown crackle. Anyone else keep a log on their own test cuts, or do you just eyeball it and hope?

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1 Comment

lisa_jones2120d ago

Man, that's dedication. I just wing it and eat my mistakes.

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