Pop’s brine/cure question

[bgaviator]

I used to use Pop’s brine to make smoked Disney style turkey legs. I love how they came out. I would brine/cure them for 3 days. My question is…what else can this brine/cure be used for? How would it do on chicken or even pork chops? And if it works for these meats as well, how long would be a good amount to brine in this? Thanks

 

[bmudd14474]

you can use it on any of those. I know several have cured chicken.

 

[jnh2022]

Just did a 3 day pops brine on chicken drums and thighs. Chicken is usually boring for my wife, but she really liked these(oven baked, not smoked). I have tried the same process on pork ribs(bacon on a stick), and was tempted to brine a lamb leg and smoke it but have not done that yet.
I don't recall the time needed for brining the ribs, but generally the brining process has a generally accepted ratio of thickness of the meat that the brine penetrates per day. You would have to look up that info on the site.

 

[BrianGSDTexoma]

I use Pop's alot. Makes great chicken. Takes turkey to another level! Seems to work great on just about anything.

 

[Bumppo]

I've used Pop's brine as a starting point for a lot of things. I just add whatever other flavorings I want for what I'm curing. Maple syrup to turn a pork loin into Canadian bacon or your standard pickling spices for corned beef, for example.

Stuff like that, I'll let soak for a week before rinsing and smoking.

 

[Brokenhandle]

I usually just do chicken overnight... not so much for curing it more for the flavor and helps keep it moist.

Ryan