Recent content by stripernut

Thanks for the reminder Foamheart. This is how they look after 24 hours of soaking in cold, fresh water. Did a fry test. Everyone that had some for breakfast raved about the flavor - Pop's brine is great! Applied coarse-ground pepper liberally, and put them in the  extra fridge...

Thanks Martin and Bear. Best, Wes

David, Martin, and Bear, Question: Can a piece of meat be over-brined? Seems to me that once an equilibrium is established, i.e., the salt/sugar ions have fully diffused into the meat, that the sugar/salt concentration in the meat will not increase beyond what the meat will hold at equilibrium...

Martin and Bear, Thanks Y'all. I appreciate all the good advice. Best, Wes

Thank you too Bear! Best, Wes

Thanks David! That's the info I needed. Best, Wes

I bet you're right. Maybe I'll smoke those pups Sunday - that will be 7 days. Wes

Reinhard, I am brining 2 weeks. I know I could probably cut down on the time with the smaller pieces, but want to be safe. I don't think there's a downside to brining more time than needed - at least I hope not. WC, I did not add seasoning, just went with the straight Pop's brine. I do plan to...

I asked my wife to bring home 2 pork loins for this project, but she got pork tenderloins. No matter, should make some good quality smaller diameter CB. Used Pop's brine recipe. Injected the tenderloins with brine. Don't know how that got in there - was some great fried crappie and...

Ah - wondered why it was so expensive/lb. So, I figure the hot portion of the smoke, i.e., after the cold smoke, will take less time than if I had the larger loin like jrod. I have a temperature probe, so I guess I'll just take the thickest piece to 140 and call it done, correct? Thanks, Wes

Jrod, I followed your instructions here explicitly, except that my wife bought smaller loins (2/pack, 2" diameter). They are soaking in the brine now and will come out on 7/21. Will the smaller diameter loins need to be treated any different, particularly when I get to the smoking stage? Thanks...

I like to fish for striped bass on Lake Martin, AL. I was a guide for a few years, but it got to be too much - between my regular job and guiding I was working 7 days a week even on holidays. I still love to fish for stripers, but now I just do it for myself, family and friends. BTW, smoked...

Made the marinade yesterday and let the breasts marinate overnight until this afternoon. Wrapped the breasts with bacon and smoked them 2.5 hours. Will be eating them in 15. They look and smell great.

Danny, Forget about it - no problem. I mainly posted this to see if I could go through the mechanics of uploading pics, etc. I am learning a lot from this forum and want to be an active participant. I will tackle more complicated recipes that I find here as time goes on. I also want to build a...

Hi Danny, Thanks for your comments. I put the brisket in the oven so I could place it in a covered pan with 2 cups of water. Previous briskets on my smoker have turned out dry. I used the same temp in the oven that I used in the smoker (250F) as stated above, so no higher heat. No rain on my...