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pop's brine
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Hi everyone,
Longtime lurker, first time poster. I did a "last minute" pork butt this weekend. Took it out of the freezer on Friday and ate it for lunch on Sunday, which is a personal record for hustle. Summary is this: overnight thaw, followed by approximately 12 hour brine, followed by...
About once a month I'll pick up a family pack of boneless breasts, packaging some for the freezer and at least 4 or 5 to brine and smoke for sandwiches or in salads. I freeze these individually so I can pull out one or two at a time. I used to hot smoke finish on my drum or Big Chief, but a...
In a conversation a couple of months ago about porkstrami I tossed out the idea of using an injectable cure similar to the @daveomak technique of making ham. Dave brought up the idea of using beer in the brine :emoji_thumbsup:. For this test run I combined Dave's ham injection technique with...
Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...
I've been making these twice a month so we have smoked chicken for snacks, regular salads, and a weekly Cobb salad (which is on the menu tonight). They keep well for 6 or 7 days, then we have a week without, then it's time to smoke another batch. This time I smoked a couple extra and will...
About once a week I'll use a quart of Pop's Brine on some boneless skinless breasts, cold smoke them for an hour, then finish them on one of my Eggs and chill. Perfect for salads, a sandwich, a snack or PIZZA!!!
We blind bake the crusts and usually make 3 or 4 at a time and freeze. I cook...