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Pork Belly Brine
Thanks, I went ahead with distilled water just to be sure.- leafsfan
- Post #7
- Forum: Meat Selection and Processing
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Pork Belly Brine
Thanks for the replies. My water is municipal and is supposed to be good, however if distilled is what is recommend i will use it. Its not like its expensive. As for the brine, for my first time I plan on following Pops recipe exactly. Sugar/Salt levels recommended.- leafsfan
- Post #5
- Forum: Meat Selection and Processing
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Pork Belly Brine
Hello, I am looking to make some bacon with some pork belly I purchased and was hoping someone could answer a few questions. I am going to use Pops simple brine recipe, I am assuming if I follow his concentrations of water/cure it will be safe regardless of how much meat is being brined since...- leafsfan
- Thread
- pork belly pork belly brine
- Replies: 6
- Forum: Meat Selection and Processing
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Pork Butt & Beef Brisket
Thanks for the tips everyone. I will put them both on at the same time and make sure i give myself a few extra hours just to be sure they are ready in time. If they are ready a few hours early, how long can i keep them wrapped in a cooler before I will be forced to reheat? Has anyone pulled...- leafsfan
- Post #5
- Forum: General Discussion
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Pork Butt & Beef Brisket
Hello, This weekend I am having a BBQ and cooking up a pork butt and beef brisket on my smoke vault. From reading a number of posts on the SMF it seems that the general consensus is that the pork butt should be cooked at about 225F and the brisket is should be 240-250F From what I have read...- leafsfan
- Thread
- Replies: 6
- Forum: General Discussion
