Yes. I haven't done a dry rub cure for over a year. My digital scale broke and I don't have a good way to weigh the meat or the ingredients anymore. So I'll make up another batch of Pop's and brine for 8-10 days.Pops brine for the cb too?
Yes. I haven't done a dry rub cure for over a year. My digital scale broke and I don't have a good way to weigh the meat or the ingredients anymore. So I'll make up another batch of Pop's and brine for 8-10 days.Pops brine for the cb too?
daaaaaaaaaaammmmmmmmnnnnnnn!!! that sucks!!!! something go wrong in the brine?
So Disappointed!!!! That is mold floating on top of the brine. I have no idea how or why. I have brine a bunch of meat using Pop's brine and this is a first for me. Everything was super sterilized, all fresh ingredients. Cold fridge, running at its normal temp.
Yeah It's moldy! I have no clue. I have never had this happen before using Pop's Brine. I am at a complete loss!daaaaaaaaaaammmmmmmmnnnnnnn!!! that sucks!!!! something go wrong in the brine?
X2Maybe give pops a Pm?
That's why your the man.Don't throw it out! Drain the brine and replace it with fresh is all. There are many things going on in the brine, esp. with sugar, it can make brine moldy or ropy (foamy). You have injected it, so brine has gotten in the meat, rightfully so. The meat also oozes out product too, this is normal and can create an environment to mold the brine. It is like cheese molding, not a bad thing, just remove it. Has it been humid there? Just that alone could cause it. Unless it smells spoiled and/or it is slimy-spoiled, it is just it's process. Take it out, dump the old brine, clean the container, rinse it off, put it back in and let it finish curing to your smoke date.
Thanks Pops! Noted and new brine will be going in tonight!Don't throw it out! Drain the brine and replace it with fresh is all. There are many things going on in the brine, esp. with sugar, it can make brine moldy or ropy (foamy). You have injected it, so brine has gotten in the meat, rightfully so. The meat also oozes out product too, this is normal and can create an environment to mold the brine. It is like cheese molding, not a bad thing, just remove it. Has it been humid there? Just that alone could cause it. Unless it smells spoiled and/or it is slimy-spoiled, it is just it's process. Take it out, dump the old brine, clean the container, rinse it off, put it back in and let it finish curing to your smoke date.
Glad things are back on track Case
How long will the total brine time be?
Ok. Just wondering for when I do ham
I was wondering when the brine might go bad.