or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Question on using Pop's Brine
New Posts  All Forums:Forum Nav:

Question on using Pop's Brine

post #1 of 9
Thread Starter 

I have a new container for brining. It is a square tub. I have a large pork loin (8 pounds) to make back (Canadian) Bacon. If I cut it in half, I can put both pieces of pork loin in it with a 1/2 inch space around each piece. It would only take 1/2 gallon of brine to cover it. 

 

Is there are minimum amount of brine per pound of meat or am I good to go?

 

Disco

post #2 of 9
8#'s of loin + 4.2 #'s of water = 12.2 #'s.... If you normally use 1 tsp. for 5#'s.... I would use 3 tsp. or 1 TBS. 2 tsp. of cure for the batch...
post #3 of 9
I spoke with pop via pm and he said you can cut the recipe in half. The main thing is that the meat is completely submerged. I have a small piece in pops brine right now and I only did a half gallons worth.
post #4 of 9
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

8#'s of loin + 4.2 #'s of water = 12.2 #'s.... If you normally use 1 tsp. for 5#'s.... I would use 3 tsp. or 1 TBS. of cure for the batch...

Thanks, Dave but Pops says 1 tablespoon per gallon of water regardless of the meat weight.

Quote:
Originally Posted by Brooksy View Post

I spoke with pop via pm and he said you can cut the recipe in half. The main thing is that the meat is completely submerged. I have a small piece in pops brine right now and I only did a half gallons worth.

I have done smaller pieces in 1/2 gallon before but this is a lot of pork so I admit to being a little nervous in the service.

 

Disco

post #5 of 9

I just put 3 loins in 1 bucket with 1 gallon of brine. I've done it many times before.

post #6 of 9
Quote:
Originally Posted by Disco View Post

Thanks, Dave but Pops says 1 tablespoon per gallon of water regardless of the meat weight.


Disco



So.... you are going to make up 1/2 gallon of Pop's brining solution.... Is that right.... And then use 1/2 of 1 TBS of cure in the 1/2 gallon of brine... and add 8#'s of pork to it..... If all goes well, you meat will come out at 62.4 Ppm nitrite... at best... and probably less due to the "equalization" process not being 100%....
post #7 of 9
Disco I have put 3 full loins cut in half in the brine bucket before. As Pops said as long as the meat is submerged you are good to go. I always inject my loins as the thickness is usually just over the minimum for not injecting.
post #8 of 9
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

I just put 3 loins in 1 bucket with 1 gallon of brine. I've done it many times before.

 

 

Quote:
Originally Posted by DaveOmak View Post


So.... you are going to make up 1/2 gallon of Pop's brining solution.... Is that right.... And then use 1/2 of 1 TBS of cure in the 1/2 gallon of brine... and add 8#'s of pork to it..... If all goes well, you meat will come out at 62.4 Ppm nitrite... at best... and probably less due to the "equalization" process not being 100%....

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Disco I have put 3 full loins cut in half in the brine bucket before. As Pops said as long as the meat is submerged you are good to go. I always inject my loins as the thickness is usually just over the minimum for not injecting.

As you can see, there is significant disagreement here. 

 

Disco

post #9 of 9
Disco,

I asked Pops this question several years ago as I was planning on putting those three 8 pound loins in one bucket. His reply to me was that as long as the meat was submerged, weight did not matter. All told I ended up making a 2 gallon batch. I injected the loins, put them in the bucket covered with brine. They swam in there for 14 days. I smoked them and they were great.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Question on using Pop's Brine