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thinking of pickling a pork roast with pops brine anyone do this yet

post #1 of 6
Thread Starter 

so for new years day im think of brining a pork roast in pops pickling brine that he along with alot of other including me has done on turkey wondered if anyone has done this or has any other good ideas for a smoked pork roast temps for smoker and temps for meat just wanting to try something new thanks

post #2 of 6

Yes, you can cure and smoke any part of the pig except one - the oink, lol!  Other than that, absolutely!  Butts, picnics, loins, CSR's, bellies, hams, hocks, spares, you name it!  Go for it and enjoy!  Inject anything thicker than 1.5 in. to center for faster curing, curing inside-out and outside-in (some loins depending on thickness, picnics, butts, hams).  Post plenty of Qview so we can enjoy too! 

post #3 of 6

Can't wait to see how this turns out!

post #4 of 6

icon_cool.gif

Yea everything that Pops said:

post #5 of 6
Thread Starter 

thanks so what temp should i take it to also im going ot do sauekraut with it i was thinking of cooking it along with the pork in the smoker anyone do this or have any tips to cooking something else in the smoker

post #6 of 6
Thread Starter 

im thinking of doing kolbassi with it how long does that take and what temp should i smoke at i may now cook the kolbassi in the kruat and the roast separate

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › thinking of pickling a pork roast with pops brine anyone do this yet