Passion for Pork

All-Purpose Basic Cider Brine

All-Purpose Basic Cider Brine

Banquet Chef Anthony Young
Fairmont Jasper Park Lodge, Jasper AB


  • 225 g sea salt
  • 200 g sugar
  • 5 bay leaves
  • 1 Tbsp (15 mL) black peppercorns
  • 1 Tbsp (15 mL) yellow mustard seeds
  • 4 allspice berries
  • 2 cloves
  • 4.7 L boiling water
  • 200 mL apple cider


Mix together salt, sugar, bay leaves, peppercorns, mustard seed, allspice and cloves in a large heatproof bowl; pour boiling water over to dissolve. Cover and let cool. Once cool, stir in cider and place in fridge for at least 2 hours.

Lightly rinse chops, pat dry and place in cold brine. Never put meat in hot or lukewarm brine – brine should always be very cold. For small chops, let marinate overnight, for larger cuts (12-16 oz) let marinate 28-48 hours.

When ready to cook, take out of brine and let chops sit at room temperature for 20 minutes. Pat dry and sear in a pan or BBQ and cook to your liking.

Tags: brine | juicy | pork |