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This normal? HELP!!
Need some help guys. I took belly and pork loins out of Pops brine after 16 days. They look grey/brown. Doesnt have a smell at all. I cut the peices in half to see what they looked like inside, The red is where I cut, this normal? I cut the bacon to show what the inside looks like, but as...- integritybbq
- Thread
- Replies: 8
- Forum: Curing
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Questions for Pops cure for Fresh ham, CB, and Pork belly
I am using Pops brine/cure for fresh ham, CB, and pork belly bacon and have a few questions. Sorry for all the questions but I would like to go into this with some confidence, I have done a great deal of reading on this site but never cured meat or cold smoked. Thank you to everyone who has...- integritybbq
- Thread
- Replies: 9
- Forum: Pork
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17lbs Top sirloin roast
17lb top sirloin.smoked at 225-240 deg for 7 1/2 smoke with maple, pecan, and apple wood. Wrapped in foil at 135 deg and let rest for 2.5 hours. Very juicy, taste similar to prime rib. This was an experiment, I'm glad I wasn't happy with Cotsco's brisket this week.- integritybbq
- Thread
- Replies: 4
- Forum: Beef
