Pop's Brine variation.......

[olddaddy]

I use Pop's Brine and have had good success with it. I want to try using some Cane Syrup in a batch to see how it tastes in the bacon. Would you just cut back on the sugar or just add the syrup? I normally use less sugar and salt than called for, just by personal taste.

 

[daveomak]

Try making Pops brine solution and weighing the ingredients... Doing that will make for a brine that you can repeat the flavors...
May I suggest weighing the amount of water you need to cover the meat.. weighing the meat... adding 2% salt, 1% sugar and 0.25% cure %1... That recipe is a ballpark that I use.. It can be adjusted for the next batch, according to your taste.. any amount of spices and herbs can be added... I also recommend using 25-50% the weight of the meat in liquid...
As far as cane syrup goes, from what I have read, it's white sugar that has not been concentrated to the dry, crystalline form.. it's probably not as sweet # for #.... Using brown sugars, can make the brine ropy given time... it is not as "clean" as white sugar...

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