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2-Hour Pork Brine


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  • 1 C kosher salt
  • 1 C brown sugar
  • 1 Tbsp black peppercorn
  • 1 Tbsp mustard powder
  • 2 C cider vinegar
  • 4 C ice



Step 1

In bowl, mix salt, brown sugar, peppercorns and mustard powder. Heat vinegar until steaming; pour in bowl with dry ingredients and stir. Let sit for 30 min. Add ice and stir.

Pour over pork chops, loin, shoulder, etc. and refigerate for 2 hours. Remove from brine, rinse, and grill


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