Sous vide question

MichaelJ

Joined: Mar 12, 2009

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1:05p, 4/26/21

AG

I've really bought in to brining meat - while I know it may not be needed when sous vide-Ing - is it going to hurt anything?
Specifically a pork chop

80sGeorge

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6:03p, 4/26/21

AG

Can't see how it would hurt. Try one brined and one not in the same cook and report back!

steve00

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6:20p, 4/26/21

AG

Only thing I can think of is maybe it would end up over-salted, though maybe that isn't really a concern.

I can't think of any way brining would improve a sous vide thick pork chop. It already turns out super-moist and flavorful with just normal seasoning right before going in and then good butter for the sear.

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HTownAg98

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9:53p, 4/26/21

Season it, and then bag it and drop it in the water bath. If you season the meat and then leave it in the bag too long before cooking, the meat can take on a cured deli meat texture.

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