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Posts: 330
Registered:
February 2004
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Coffee and Molasses-Brined Pork
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Mon, 11 June 2007 19:55
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2 cups water
1 1/2 cups chilled strong brewed coffee
1/4 cup kosher salt (such as Diamond Crystal)
3 tablespoons dark brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 cup ice cubes
4 (6-ounce) bone-in center-cut pork loin (about 1/2 inch thick)
1 cup hickory wood chips
1/8 teaspoon kosher salt
8 teaspoons Pepper-Garlic Spice Rub
Pepper-Garlic Spice Rub
2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper
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Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.
To Freeze: Freeze in freezer safe container
To Reheat: Soak wood chips for one hour. Drain well. Create foil package for them. Poke holes in foil. Place woodchips under grate. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8
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Posts: 213
Registered:
February 2004
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 Re: Coffee and Molasses-Brined Pork
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Sun, 22 July 2007 10:36
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Great hickory flavor, but too salty. Don't do the salt rub, just the pepper-garlic spice rub.
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Posts: 337
Registered:
February 2004
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Re: Coffee and Molasses-Brined Pork
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Tue, 16 October 2007 18:57
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Agreed. A bit spicy for Cohen, but we all liked it. Less salt is good.
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) 2 Vote(s)
