BRINE FOR PORK - Favorites ?

[Hawging It]

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]

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]

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]

See the butt recipe in the sig below...

 

[Winterrider]

JJ has a very good brine also.

 

[chilerelleno]

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

 

[Hawging It]

See the butt recipe in the sig below...

This looks great. Thanks for your quick response.

 

[Hawging It]

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

Never heard that before. See, ya learn something every day on the best Smoking forum on the internet.

 

[chilerelleno]

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]

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]

Fireman's Chicken - Variation of Cornell Chicken

When my dad had his store in our little town of Adams Center, NY., our Volunteer Fire Department would have their annual Fireman's Field Days in August. There were rides and games and beer of course; plus they'd have a big pit Chicken BBQ every...

www.smokingmeatforums.com

Dr. Baker's Famous Chicken BBQ

http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1

www.smokingmeatforums.com

Fireman's Chicken, from The Famous Dr. Baker

http://www.smokingmeatforums.com/a/firemans-chicken-variation-of-cornell-chicken http://www.smokingmeatforums.com/a/dr-bakers-famous-chicken-bbq Ahhhhh, it's spring! Time for outdoor cookouts! One of the northeast's favorites is Fireman's Chicken - a staple to the New York outdoor Fireman's...

www.smokingmeatforums.com

works equally as good for pork, too!

 

[Hawging It]

Fireman's Chicken - Variation of Cornell Chicken

When my dad had his store in our little town of Adams Center, NY., our Volunteer Fire Department would have their annual Fireman's Field Days in August. There were rides and games and beer of course; plus they'd have a big pit Chicken BBQ every...

www.smokingmeatforums.com

Dr. Baker's Famous Chicken BBQ

http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1

www.smokingmeatforums.com

Fireman's Chicken, from The Famous Dr. Baker

http://www.smokingmeatforums.com/a/firemans-chicken-variation-of-cornell-chicken http://www.smokingmeatforums.com/a/dr-bakers-famous-chicken-bbq Ahhhhh, it's spring! Time for outdoor cookouts! One of the northeast's favorites is Fireman's Chicken - a staple to the New York outdoor Fireman's...

www.smokingmeatforums.com

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]

Pops6927's Wet Curing Brine

real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

www.smokingmeatforums.com

That's what I use.

 

[Hawging It]

Pops6927's Wet Curing Brine

real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

www.smokingmeatforums.com

That's what I use.

Thanks Steve. Appreciate it.

 

[Steve H]

Thanks Steve. Appreciate it.

You're welcome!