| Yield 1X: | 96.00 | oz | Allergens: | ||
| Portion: | 96 | oz | Garlic | ||
| Portions: | 1.0 | ||||
| Shelf life: | Three uses | ||||
| Date: | 2.26.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Water | 4 | 8 | ||
| Kosher salt | 4.00 | 8.00 | ||
| Honey | 6.00 | 12.00 | ||
| Garlic head, cut in half | 1.00 | 2.00 | ||
| Bay leaves (each) | 3.00 | 6.00 | ||
| Black peppercorns | 0.50 | 1.00 | ||
| Thyme (bunch) | 0.50 | 1.00 | ||
| Ice | 2 | 4 |
Carefully measure and prepare all ingredients. Combine all except ice in a suitable pot, and bring to a boil. Remove from the stove, and allow to steep for 30 minutes.
Strain and add ice. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Use three times before discarding.
Cut a pocket in the center of each pork chop, and fill with brine. Transfer to a cambro, and repeat with all chops, then cover completely with brine, and allow to sit for one hour. Remove from the brine, and pat dry. Stuff with onion filling.