HELP - Brined pork belly Pop's brine, brine is slimey

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chef jay

Fire Starter
Original poster
Aug 7, 2011
55
11
Toronto, ON
Hello,

I brined two pork bellies as per Pop's brine, followed it exactly. Brining time was 13 days. I took it out of the fridge and the brine is slimey, like snot or gelatinous liquid. The pork itself doesn't smell bad. Did I ruin it or is this what happens?
 
I appreciate the quick feedback, I suspected as much. Testing and pictures are coming!
 
 
Looking foward to the pics.

Pops brine is awesome.
 
Last edited:
It happens. Wash it off and proceed...JJ
 
So here they are. I had another for my first build and smoke, the pictures didn't turn out (lesson learned, don't use my blackberry for pictures). Here is the bacon after sitting out:


I tested it with a quick fry:


Here's what made it to the cooked picture, it was the perfect mix:


I added cheese the cold smoke, why not? It's cheddar, moz and cheese curds:


The cheese was done earlier, I don't know if that's common but it was done to the way I like it:


The bacon:


And then sliced:


Back is sliced, middle are chunks for soup and the front is scraps for pizza. I also saved a whole chunk to try on a hot smoke to see what happens. Anyone try that after the cold smoke?

Not that this has anything to do with bacon, I also smoked this for my wife as a snack for her patience:


It's brie smoked on a cherry plank with a cranberry compote and parsley, thyme, savoury and garlic from the garden. There may also be nuts on there, but they aren't mine...
 
I did it for roughly 12 hours. Should I have gone longer? Flavour-wise it seemed to be pretty good.
 
 
I did mine for 12 hrs too.  I am smoking more saturday and I might go longer.  12 hrs had good flavor.
 
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