Pop's Brine time for various meats and poultry

[bilbo56]

I am trying Pop's brine for the first time on some bone-in chicken breasts. Also considering brining some of those thick boneless pork chops from Costco. I'm having trouble figuring out how long to let various types of meat brine.

 

[Brokenhandle]

We usually go overnight if we have time or if it's a last minute thought a few hours, works. It's amazing how well it turns out!

Ryan

 

[kilo charlie]

All the answers you should need from the man himself.
https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

 

[chopsaw]

having trouble figuring out how long to let various types of meat brine.

Depends on if you want fully cured or not .

Bigger question in my opinion is what rate did you , or are you going to mix it at .
The original uses 1 cup salt to the gallon . I like 1/2 cup salt to the gallon , because 1 cup can get to salty for me .

 

[BrianGSDTexoma]

Depends on if you want fully cured or not .

Bigger question in my opinion is what rate did you , or are you going to mix it at .
The original uses 1 cup salt to the gallon . I like 1/2 cup salt to the gallon , because 1 cup can get to salty for me .

I in the fully cured category. I like the 1/2 cup salt and sugar. Got to remember to add some citrus flavoring next time. I normally put chicken in frozen and go about 5 days or so.

 

[chopsaw]

I in the fully cured category. I like the 1/2 cup salt and sugar. Got to remember to add some citrus flavoring next time. I normally put chicken in frozen and go about 5 days or so.

For poultry I like to inject and go over night .
I just did thighs on Sunday . Was out of orange extract , so I used lemon . Still good , but the orange is insane .

 

[zwiller]

Depends on if you want fully cured or not .

Bigger question in my opinion is what rate did you , or are you going to mix it at .
The original uses 1 cup salt to the gallon . I like 1/2 cup salt to the gallon , because 1 cup can get to salty for me .

+1; The magic of Pops brine is that it's a good MILD cure. A fully cured bird gets really close to tasting like ham. To avoid that keep it short like 24-72hrs, but if you want ham-ish, go longer up to a month. No right or wrong here. I personally like the fully cured stuff but it's snack food for me. One of the best holiday appetizers you can make. That said, for a meal, short is the way. I use Pops low salt brine on drums so I can also rub. Cure/smoke/rest a few days. Fire up a grill/rub/sear.

 

[waylly747]

Pop's brine is a classic for a reason, but the timing really depends on the thickness of the meat and whether you're looking for a light brine or a full cure. For bone-in chicken breasts or thick Costco pork chops, an overnight soak is usually the sweet spot for maximum moisture. If you're in a rush, even just a few hours will make a noticeable difference in the final result.

 

[Brokenhandle]

You can always inject as well.

Ryan