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Hat's off to you Pop's!

Discussion in 'Blowing Smoke Around the Smoker.' started by fpmich, Nov 9, 2013.

  1. Nov 9, 2013 #1
    fpmich

    fpmich Smoking Fanatic

    Central Michigan
    Hat's off to you Pop's! 

    And thanks so much for sharing your, and your Dad's secrets, to good & safe smoking meats, with us.   What a great, unselfish gift, you're are providing our community!  And you are giving to us for free! 

    I really believe your Dad is smiling, and proud of you, from above.  God bless, my friend!
     
    Last edited: Nov 9, 2013
    diamondmarco likes this.
  3. Nov 9, 2013 #2
    GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Drayton Valley, AB, Canada (Heavy Duty Oilpatch co
    Hey fpmich

    I'm afraid I totally missed this thead and can't find it.  Can you please redirect me, as it seems to be something I would really like to read.

    Gary
     
  4. Nov 9, 2013 #3
    fpmich

    fpmich Smoking Fanatic

    Central Michigan
    Here the link to his simple brine wet cure.

    As I run across more and more threads that Pop's has posted in, the more I see a person who knows his stuff, is willing to share information, won't mislead anyone, doesn't get drawn into arguments, is not on an ego trip, doesn't try to force his way onto anyone.  Just a good guy who likes people.
     
  5. Nov 10, 2013 #4
    pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Fort Worth, Tx.
    Thank you so much!  I am humbled!  I know my dad wouldn't want me to give away his 'secrets' but I know how much he liked the products he produced, and I did, and do, too!   I've had my scares with strokes and know every day is a blessing, and want to share everything I know, whether I pass tomorrow or 20 years from tomorrow, and teach my sons what I know when they need and want to learn it.  So, by putting it on here, even after I'm long gone, they and their future generations can access it!  This is THE BEST Smoking Meat Forum that there is and I know it will live on way past me!  So, why not share it with everybody and that way everybody enjoys great smoked meats?!  

    And, I give total respect to other processing methods too, this is not the only way.  Dry curing, Salt curing, Semi-dry fermenting, Sausage Making, Country hams, etc.etc.etc.  So many things to explore and enjoy, just read and look for precautions necessary to producing wonderful meats!  And you can learn it all right on here, www.smokingmeatforums.com!
     
    Last edited: Nov 10, 2013
    pc farmer likes this.
  6. Nov 10, 2013 #5
    flyboys

    flyboys Smoking Fanatic

    Southeastern PA
    I will second that. I have a butt in your wet brining cure now to use for my family on Thanksgiving. Thank you from me and mine.
     
  7. Nov 10, 2013 #6
    bjustice22

    bjustice22 Fire Starter

    Northern California
    Well said fpmich! Pops, I think fpmich speaks for us all on here, especially when it comes to your amazing recipes and generosity of sharing them with us all so selflessly!

    I turned two pork tenderloins into back bacon (Canadian bacon) using pops' brine. That wet cure is not only delicious but it is fool prof, as I proved that being completely new to smoking, curing and all that good stuff.
     
  8. Nov 10, 2013 #7
    venture

    venture Smoking Guru OTBS Member

    Central California
    Many of us have had our "Hats Off" to Pops and his dad for a long time.

    What a great resource he is for us! And a very nice and helpful guy, too, for any who have had the privilege to PM him with questions.

    If I may, I would like to add links as well:

    http://www.smokingmeatforums.com/t/107516/beef-animations

    http://www.smokingmeatforums.com/t/74622/s-o-s-smoked-dried-beef

    http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

    http://www.smokingmeatforums.com/t/113136/the-butcher-block/20

    http://www.smokingmeatforums.com/t/118479/us-meat-fabrication-of-cuts

    http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method

    http://www.smokingmeatforums.com/t/127384/economical-slicer

    http://www.smokingmeatforums.com/t/148299/beef-roasts-selection-and-processing

    http://www.smokingmeatforums.com/t/107071/salt-potatoes

    http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

    Just a few I had close at hand!

    Pops, thank you for all the info you have graciously shared with us.

    Through you, and hopefully through us, your Dad's legacy (and yours) should live on for many more generations!

    What better gift could you have given us?

    Good luck and good smoking.
     
    Last edited: Nov 10, 2013
  9. Nov 10, 2013 #8
    pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Central Pa
    Pops needs his own sticky section so we can find them easy.
     
  11. Nov 10, 2013 #9
    venture

    venture Smoking Guru OTBS Member

    Central California
    I'm not the guy who is most up on this forum stuff?

    You can click on his screen name and "follow" all his posts.

    I should have done that years ago!

    Good luck and good smoking.
     
  12. Nov 10, 2013 #10
    bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    California
    Pops is a good dude
     
  13. Nov 10, 2013 #11
    pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Central Pa
    Can he get a sticky Brian?
     
  14. Nov 11, 2013 #12
    GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Drayton Valley, AB, Canada (Heavy Duty Oilpatch co
    I'm not sure if I'm older or younger than you (I generally assume I'm older than whoevever I'm talking to cause they're still alive) but when it comes to smoking we're ALL your sons.  With all my heart.............thank you

    Gary
     
  16. Nov 11, 2013 #13
    pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Fort Worth, Tx.
    Actually, at the bottom of all my posts is my signature line with most all my major posts already listed!
     
  17. Nov 11, 2013 #14
    seenred

    seenred Smoking Guru Group Lead OTBS Member

    N.E. Oklahoma
    No doubt about it, guys...We've all benefited from his recipes time and again.

    Pops is the Man!

    Red