Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johngolf01

    Pork Loin Pops Brine CB is it cured?

    Finished photos, going for a 2 day soak in the reefer b4 slicing
  2. johngolf01

    Pork Loin Pops Brine CB is it cured?

    Almost at 140 IT
  3. johngolf01

    Pork Loin Pops Brine CB is it cured?

    The pieces for the Fry test came off the very ends of the loin that may have been in contact with the plastic container. Nothing looked very grey. Probably should have sliced them down the middle and took one from the center to be sure.
  4. johngolf01

    Pork Loin Pops Brine CB is it cured?

    Followed pops brine mine was not injected left it in the brine for 3 weeks. Whole loin was cut into and both pieces tightly fit but were fully submerged in the brine into a food safe plastic container. Smells fine the meat just wasn't as Pink as I would have expected but this is my first time...
  5. johngolf01

    Long and Fast

    For those who are curious, I'm happy to report that the brisket was cured fully! Rub applied and currently smoking at 225 on my gen 2 Mes 30 with hickory pellets in the tray... Typically pull at 180 but may take this to 195 we will see in about 12 hours or so...
  6. johngolf01

    Long and Fast

    OK makes sense and confirms what I thought.. Appreciate the feedback. Will post results
  7. johngolf01

    Long and Fast

    Also I know pops suggests 10-20 days, that' why Im asking
  8. johngolf01

    Long and Fast

    Get your heads put of the gutter, I'm talking bout Brisket! Love Pops Brine have used it successfully several times. Recently I asked how Long I could leave my brisket in it. Found out that 30 days was no problem. Now Ffw to today. Mom was asking if I'd smoke her some hams for Easter - having...
  9. johngolf01

    Pops Brine - Brisket - Brine Time

    From the man himself. Much appreciated feedback I've had great success with your Brine in the past thanks again
  10. johngolf01

    Pops Brine - Brisket - Brine Time

    Hey all, I got a head start for Patty's day and place a packer brisket(split into point and flat) into Pops Brine (yes with cure), on Feb 18th, so it has been about 15 days so far. Planning on keeping it in the brine until March 11th (21 days). I've searched the forums and couldn't find a...
  11. johngolf01

    50 Day Dry Aged Prime Rye - Qview

    Thanks for the praise guys. It's worth noting I don't have a complicated set up I just put it on a rack above a bed of salt in my fridge and make sure it's below 40 F at all times. I open the door every few days to get fresh air in and it's an older fridge which has fairly good circulation as...
  12. johngolf01

    50 Day Dry Aged Prime Rye - Qview

    Here are photos of the process.
  13. johngolf01

    50 Day Dry Aged Prime Rye - Qview

    Second time dry aging a prime rib in my beer fridge. Blown away again will be doing this with a much larger cut next time it was delicious. cooked sous vide at 130F for 2 hours then finished with quick sear in a super hot CI pan.
  14. johngolf01

    Ham Ribs - Finished Sous Vide

  15. johngolf01

    Ham Ribs - Finished Sous Vide

    Took my first stab at making bacon a couple weeks ago and as an afterthought I see through a slab of St Louis ribs into the brine. I used pops brine. Having already tried the bacon I was super pleased with the results. Today I decided to sous-vide the ribs which had already been cold smoked...
  16. johngolf01

    Pork belly and Ribs out of Pops Brine

    So I sliced the bacon today and sampled it. All I have to say is OMG this s*** is awesome. I'm dumbfounded how good it is way exceeded my expectations. Now I bought the bellies fresh or so I think and pulledthem out of the brine Thursday last week smoked Friday Saturday... I have three packs...
  17. johngolf01

    Pork belly and Ribs out of Pops Brine

    Pork loins look really good that's on my bucket list along with 500 other things LOL
  18. johngolf01

    Pork belly and Ribs out of Pops Brine

    Awesome thanks for the reassurance. I will probably try it for the first time Wednesday then slice and freeze some for BLTs on the menu. Still deciding what I want to do with the rib pieces. New to the whole curing thing but it still surprises me that you can keep cured raw pork safely for at...
  19. johngolf01

    Pork belly and Ribs out of Pops Brine

    Wish I didn't waste some of those pieces but wanted to error on the safe side for my first attempt
  20. johngolf01

    Pork belly and Ribs out of Pops Brine

    Well here is the two small bellies and Ribs. I smoked the day I took it out of the brine for 6 hours then put it in the fridge overnight and I smoked it another 7 hours today. Used Maple pellets cold smoked in my mes 30,, was hoping for more color. Going to let it sit in the fridge for a few...
Top Bottom
Back
Clicky