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BRINE FOR PORK - Favorites ?

Hawging It

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Greetings fellow smokers. I have a good injection that I use for Pork butts and Loin roast but I want to try a brine and let em soak overnight. I would love to see your brine recipe. Note: If you say POPS, well, I have searched all over and can't find it. Thanks in advance.
 

smokerjim

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pop's brine 1 gallon water, 1/3 to 1 cup of salt, 1 cup of sugar, 1 cup brown sugar, 1 tbsp. cure #1 soak 1 day for every 1/4 inch of thickness plus 2 days you can also add any flavors you like to it. also if you don't want the hammy taste delete the cure and then just use as a regular brine.
 

Hawging It

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pop's brine 1 gallon water, 1/3 to 1 cup of salt, 1 cup of sugar, 1 cup brown sugar, 1 tbsp. cure #1 soak 1 day for every 1/4 inch of thickness plus 2 days you can also add any flavors you like to it. also if you don't want the hammy taste delete the cure and then just use as a regular brine.
Thanks a lot. Simple enough. I will give it a shot minus the cure.
 

schlotz

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See the butt recipe in the sig below...
 

chilerelleno

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Plain'ol Kosher salt and water, everything else stays on the surface.
 

chilerelleno

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Salt is the only thing that will penetrate completely into the meat, bringing with it some of the water. The salt does four things, increases and locks in moisture, tenderizes and improves flavor.

All the other herbs, spices, sugar, wine and whatnots, stay on the surface of the meat, penetration is minimal at an 1/8" or so.

Soda used as a brine still only flavors and tenderizes the outside of the meat, unless salt is added.
And still it just the salt and water in the soda that penetrates.

Same goes for some fruit juices, and they have to be unpasteurized for their natural enzymes to effectively tenderize.
 

Hawging It

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Salt is the only thing that will penetrate completely into the meat, bringing with it some of the water. The salt does four things, increases and locks in moisture, tenderizes and improves flavor.

All the other herbs, spices, sugar, wine and whatnots, stay on the surface of the meat, penetration is minimal at an 1/8" or so.

Soda used as a brine still only flavors and tenderizes the outside of the meat, unless salt is added.
And still it just the salt and water in the soda that penetrates.

Same goes for some fruit juices, and they have to be unpasteurized for their natural enzymes to effectively tenderize.
Great information. Thanks
 

pops6927

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works equally as good for pork, too!
 

Hawging It

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works equally as good for pork, too!
This is awesome pops.! Thanks for posting these. I will be all over these. Thanks again!!
 

Steve H

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That's what I use.
 

Hawging It

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That's what I use.
Thanks Steve. Appreciate it.
 

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