You have to check this out

[mrgadget]

Here's a link to a site that outlines a process known as "brining". When I asked the "know it alls" in my local circle if they'd heard about it, I got several answers: all different, and all wrong.

Brining is a process that when used on poultry or pork, causes moisture and flavor to be sucked into the meat. It makes it jucier, more tender, and more flavorful.

And you can do it yourself cheaply. It just takes some added preparation. Everyone I've talked to that's tried the end result swears by it. Try this link: http://whatscookingamerica.net/Pork/BriningPork.htm

Or, just go to Ask.com and type in "brining pork".

If your pork is dry, give this a shot.

 

[fairchase]

You know I saw a cooking show last night that was all about brining pork chops. their recipe sounded good, I think I'll give it a try.
It was, if I can remember correctly:
1 cup salt
1 cup sugar
1 cup dark brown sugar
black pepper
ground mustard
1cup hot water to disolve mixture
2 cup ice to cool mixture
2hrs. marinade time for thick chops

Oh yea, I forgot 1 cup of apple cider vinagar

 

[DaMatRat]

I seen that same show on TV lastnight too, the host is kind of wierd.
He did this whole thing on pigs/pork ~ I enjoyed it.

 

[bighorn67]

I cured my own ham with a brining process. To make a ham you have to cure it in a brine that includes salt peter(sodium nitrate). The salt peter is what makes the meat stay pink when you smoke it instead of turning grey. My brine recipe is Two gallons of apple juice, cloves, brown sugar, maple syrup, salt and salt peter. It made the best "honeybaked" ham I've ever had.

Dave

 

[mrgadget]

Right, Bighorn, but my wife won't let me use the saltpeter.