Did I kill Pop's Brine?

[wes w]

When I cured my bacon, I just mixed everything in cold water.  I stirred each ingredient in until it was dissolved.  I used pops cure brine. 

 

[shoneyboy]

 

[yance]

Well, I didn't make myself sick ...yet.

   After soaking my loin pieces twice for a total of about 36 hours to reduce salt content, dried overnight then smoked with pecan wood Friday for a total of nearly 6 hours to get the IT up to 153°.

I bagged the four pieces and chilled until last night, (as long as I could stand it), to let everything equalize, sliced up one of the chunks and gently re-warmed it while the skillet was still hot after scrambling my eggs.  Except for still being a bit salty for my taste, it tasted like cured pork. Now I have to buy a package of commercial CB because I can't remember what it tastes like for comparison. I'm liking it!

As to my original question, I finally got around to starting to read Charcuterie by Michael Rhulman & Brian Polcyn and each time they give a brine recipe the directions say to bring the ingredients to a simmer, including the curing salts. 

Tomorrow after work the butt in the 'fridge begins it's transformation to BBB.  Stay tuned.

 

[woodcutter]

Well, I didn't make myself sick ...yet.

   After soaking my loin pieces twice for a total of about 36 hours to reduce salt content, dried overnight then smoked with pecan wood Friday for a total of nearly 6 hours to get the IT up to 153°.

I bagged the four pieces and chilled until last night, (as long as I could stand it), to let everything equalize, sliced up one of the chunks and gently re-warmed it while the skillet was still hot after scrambling my eggs.  Except for still being a bit salty for my taste, it tasted like cured pork. Now I have to buy a package of commercial CB because I can't remember what it tastes like for comparison. I'm liking it!

As to my original question, I finally got around to starting to read Charcuterie by Michael Rhulman & Brian Polcyn and each time they give a brine recipe the directions say to bring the ingredients to a simmer, including the curing salts. 

Tomorrow after work the butt in the 'fridge begins it's transformation to BBB.  Stay tuned.

Some of those recipes have errors with the amount of cure used.