Below is Pops Brine for Easy Bacon and other meats.
Note: The High Sugar content will cause Bacon Fried in a Pan or Oven Baked above 325°F to Burn! Pops' once told me to reduce to 1/4C of Each or leave out the Sugar...In Memory of Pops, enjoy...JJ
Real simple curing brine:
for every 1 gallon...
Used Pops brine again Started on 11/1//19 it was suppose to be a Pastrami
This was a Top Round Angus Choice I picked up on sale $1.99 #
Rinsed an soaked for about an hour, then into the pot
Cooked for 3 plus hours till tooth pick tender
Had the usual Cabbage and Potatoes
Sorry no pics...
Used Pops Brine again on 2 small Brisket flat cuts cured for 19 days.
Soaked in ice water for 3 hours using the low salt I think I took to much salt out
I brown both sides
Then make it all happy with 2 cans of PBR
a Bay leave & tea ball with picking spice
Bring to a boil then lower heat...
Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.
Well my smoking brethren, I tried pork belly bacon for the first time. And it was a success. I must say that of all things I have smoked, outside of cheese, this has got to be one of the easiest I have done. If you are considering giving it a try I would highly suggest that you do and you will...
"It's been while."
"I don't know why it's taken so long..."
Thoughts that go through my head.
The wait is over. But it just began!
I started some belly curing in Pop's brine recipe, with the addition of maple extract and some "black forest seasoning" I found on another site. It includes...
I've done this once before , but wanted to inject this time . I used 1/2 cup kosher salt , and then 1/2 cup each white and brown sugar . For the 1 gallon water , went with 2 tbls cure 1 this time , because I wanted a faster cure . Pumped , then in the brine 48 hours . Dried in fridge over night...
I put the thighs in Pop's brine minus the brown sugar but added 1/2 cup of salt free cajun seasoning .
In the brine 6 days .
SV 154.5 for 3 hours .
Pulled out of sv dried off . I used Louisianna chicken fry coating . Its a wet paste then dry mix to cover the paste .
Into deep fryer...