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  1. integritybbq

    Pops6927's Wet Curing Brine

    I agree, thanks to all the experienced members!!! Lord knows I have asked TONS of questions!! 
  2. integritybbq

    This normal? HELP!!

    Well I put everything in front of a fan and air dried them for 4 hours, they were dry but not sticky. Cold smoked everything for 11 hours with pit master blend. They looked more yellow that anything coming out of smoker, hard to tell really in pic. You can see the yellow more in the fat...
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    smoke.jpg

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  4. integritybbq

    This normal? HELP!!

    I used: Pops cure: 1 gal. cold water 1 cup salt 1 cup sugar 1 cup brown sugar 1 tbsp. DQ Cure (or any #1 cure, but not Tenderquick with salt added) CB (2) 5lb loins 16 days in brine, I also injected. Picked up 4oz injector with 360 spray nozzle  Belly (3) 3lb bellies 16days in brine, did...
  5. integritybbq

    This normal? HELP!!

    Did a fry test from one of the pink/red ends, cut in 1/2 inch slice. I "tried" to cut that in half like a 1/4 inch slice to check color. Looks pink in the middle, the outside is more white(this is the area that was brown/grey) I have not tasted it as I am not sure if this is good or not. Any advice?
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    test3.jpg

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    test2.jpg

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    test.jpg

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  9. integritybbq

    Questions for Pops cure for Fresh ham, CB, and Pork belly

    I posted pictures here, created a new posts as i need answers quick!! http://www.smokingmeatforums.com/t/154736/this-normal-help
  10. This normal? HELP!!

    This normal? HELP!!

  11. integritybbq

    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...
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    loin2.jpg

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    loin1.jpg

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    bacon1.jpg

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    bacon3.jpg

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    bacon4.jpg

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    bacon2.jpg

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    bacon1.jpg

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  19. integritybbq

    Questions for Pops cure for Fresh ham, CB, and Pork belly

    at work now, have you seen some pieces brown in color? I think i will fry test CB and bellys. I want to make sure CB is cured all the way thru will i am be able to tell from cutting it before and or after fry test? I am guessing i am looking for pink everywhere?
  20. integritybbq

    Questions for Pops cure for Fresh ham, CB, and Pork belly

    I took pork belly and loin out of pops brine today, rinsed them off and have them soaking in water since i imagine they will be salty due to being in brine a little longer.  The bellys don't look different at all, except for a dark piece on edge that is fat, this normal? The loins were injected...
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