Pops Brine

[ramatack]

I have a question. At 1oz per gallon of water, how many ppm is pops brine? And since you don't weigh the meat, how do you know where your at. I remember pops posting " as long as meat is covered". I always make sure i have plenty of brine and been using this for years. Lately i started thinking about it and can't quite wrap my head around it. Thanks all.

 

[SmokinEdge]

Back in the day of the Fassett family store (pop’s folks) most all brines were gradient brines. They were “hot” very salty. So pop’s dad wanted to make cured meats that were not over salty and didn’t have to be soaked for hours in water to get the salt out. Products that a wife could buy and take straight home and cook. The brine was very close to an equilibrium style and took longer to cure the meats which made them more tender and juicy. The brine is on the minimum side and as such I posted a thread breaking it down to see what was in it. Take a look at that, then ask any more questions you may have.

https://www.smokingmeatforums.com/threads/pop’s-brine-broken-down-for-information.322766/