Dissolve the salt in a tray with water in which the chops fit neatly. Add the juniper berries, bay and peppercorns, as well as the meat. Leave to soak in the brine for 2 hours or longer if you have the time.
Heat the smoker with
Heat the barbecue or grill pan and bake the chops on high heat until crisp and golden brown. They are probably nearly cooked, and therefore do not have to be baked for a long time.
Serve with stew or fried scorzonera (salsify/black oyster plant) and carrots.
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