Search results for query: *

I like the idea of doing the bone-in breast especially when there is no-one around to help consume a whole turkey.  I have read more about the uses for Pop's brine and look forward to trying it with whole Boston Butt roasts.  Thank you. 

Thank You for easing my mind, it sure does look delicious and hard to wait for.  I believe I understand better now and the cure per pound of meat or poultry is more a dry rub issue and if I understand the concept correctly as long as you make Pop's brine cure at the given ratios it does not...

Hello, I realize this thread was started a while ago and I just joined this site, I have been smoking meats and poultry for a few years but always want to make sure I do things rights so I have a question that I hope someone will help me with concerning brine and cure, I did search use the...