I’ve brined thick cut pork chops before using about 1/4 cup kosher salt and 1/4 cup white sugar in a gallon of water. Now I have learned here that cold phosphate will increase the juiciness. How much cold phosphate do I add to the gallon of water?

Jonathon Thanks for the feedback. I’m confused how to measure since I’m putting 1 or 2 thick chops (maybe 1 3/4 lb total) in a gallon tub of water/brine. Seems I should put the phosphate in in an amount based on the gallon of water to create a certain chemical concentration. It seems to me I’d want the same chemical concentration in the gallon of water regardless of whether there was 2 pounds of meat or 10 pounds of meat. Can you explain?

How do I turn off all the emails I get from the postings, or how do I delete my account?

Too many emails!

Thanks for your suggestion. But I have everything turned off in my Settings. I get the emails because, it says at the bottom, “You are receiving this email because you have subscribed to this category.” How do I find what category I am subscribed to and turn that off?

Thanks