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 .