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Pops6927's Wet Curing Brine
Did I skip something? The Belly and a Butt have been in brine since March 6th. I swished them around a bit today and while swishing the Belly I noticed I did not remove the skin. Was I supposed to remove the skin prior to brining? If so what can I do at this point.......? That's a good idea... -
Pops6927's Wet Curing Brine
I'll leave it in the brine till I return on Day 16 thanks. Thanks Pops These IT look ok? Smoke BELLY to 145* IT and slice it thin for Bacon. Smoke BUTT to 200*--205* IT and pull it like Pulled Pork Smoke BUTT, between 145* and 200* and slice it for Sliced Butt Ham. Thanks. Since I plan on... -
Pops6927's Wet Curing Brine
I previously posted this question in the "Pork Section" of the forum-Moved it here since the question pertains to Pops Wet Cure....hopefully someone will chime in... After reading up here and other smoker forums I decided to join this forum, (1st post here). I found Pops6927's experience and...
