pops brine

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  1. chef jimmyj

    Pops Curing Brine

    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...
  2. tropics

    Another Corned Beef with Left Overs

    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 Sliced Had the usual Cabbage and Potatoes Sorry no pics...
  3. tropics

    Corned Beef

    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...
  4. R

    Brining time question

    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.
  5. smokenharley

    1st Pork Belly Bacon

    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...
  6. bacon_crazy510

    More bacon!!!

    "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...
  7. chopsaw

    Pop's brine whole chicken .

    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...
  8. chopsaw

    Pops brined / deepfried / bone in chicken thighs .

    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...