Bacon with Pop's Brine

[swampsmoker]

Now that was my thought when using the brine. But my understanding is all the ingredients have been dissolved in the water equally. So no matter the weight of meat as long as it’s covered it will be cured. This is the thread I was referring to.

https://www.smokingmeatforums.com/threads/curing-with-pops-brine.270282/

 

[motocrash]

Now that was my thought when using the brine. But my understanding is all the ingredients have been dissolved in the water equally. So no matter the weight of meat as long as it’s covered it will be cured. This is the thread I was referring to.

https://www.smokingmeatforums.com/threads/curing-with-pops-brine.270282/

Correct sir.

 

[mneeley490]

You can always juggle the slabs around for better coverage.