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Sunrise Chef: Anthony Scheirer

Published On: Jul 11 2013 05:09:17 PM EDT   Updated On: Jul 12 2013 12:28:08 PM EDT

Sunrise Chef Anthony Scheirer

Tony Scheirer, owner Pig Out BBQ on MacArthur Road in Whitehall, is helping us to bring delicious pork recipes to our dinner tables.  Rome wasn't built in a day and Tony says good pork isn't always done in a day either.  Check out his recipes for how to make your pork tastier. 

Dry Rub:
1/2 Cup of Salt
1 Cup Brown Sugar
1/2 Cup Black Pepper
1/2 Cup Cayenne Pepper

Mix all ingredients and generously rub your meat with mixture. Place in refrigerator COVERED with saran wrap for 4 or more hours. For best results let sit overnight.


Cole Slaw Recipe:
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
2 teaspoons black pepper
1/2 teaspoon salt
1/4 teaspoon horseradish
1/8 teaspoon celery seed

Mix ingredients and pour over Cabbage and carrots. Keep refrigerated

Brine Solution:
1 Cup of Salt per Gallon of Water

Soak cuts of pork in brine solution for 4 hour to 48 hours depending on the size of your cut of meat. Leaving your meat in the brine solution too long can result in a too salty to eat piece of meat.

Pork Chops (about 1 to 1 1/2 inches thick) - 12 to 24 hours
Whole Pork Tenderloin - 12 hours
Whole Pork Loin - 2 days

You can also add sweetener. This can be sugar, brown or white, molasses, or maple syrup. As a general rule add 1/2 cup of sweetener per gallon of brine. As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to brine. A brine solution should be enough to completely submerge the meat you want to brine.