Pops brine variations

[hondabbq]

Im using pops brine for the first time with bellies. I have done tons of bacon dry cured with flavors added during the cure times.

Can or have you added flavors to pops brine?

 

[atomicsmoke]

Yes you can add flavours in pop's.

 

[ghostguy6]

I have added maple sugar concentrate and garlic to his brine when making back bacon. Im also thinking of replacing some of the water and sugar for pineapple juice for an easter ham.
I have read many people add onion and garlic as well.

 

[Bearcarver]

Im using pops brine for the first time with bellies. I have done tons of bacon dry cured with flavors added during the cure times.

Can or have you added flavors to pops brine?

Somebody who uses that method can tell you better, but I would think you'll have to add a lot more with a soaking Brine cure than what you're used to adding with your Dry Cure method, to get similar results.

Bear

 

[SmokinAl]

Bear is right, whatever you add needs to be a lot more than you would use in a dry cure. If you have a successful recipe with a dry cure, why are you changing your technique? It also takes up a lot more refrigerator space for a wet brine bucket, as opposed to dry cure bellies.
Al

 

[pops6927]

Yes, you can add any kind of flavorings to my brine. And, as long as you have the product in the brine, you do not have to use an excessively large container to cure them. A 2 gal. zipoc bag works well in many cases. All you need is an inch surrounding the product except the bottom; you can weight or cover the product within a small space. For example, my son's buckboard bacon he made in a tupperware container:


http://www.smokingmeatforums.com/t/...bacon-and-red-spots-on-cured-meat#post_771341

 

[hondabbq]

Bear is right, whatever you add needs to be a lot more than you would use in a dry cure. If you have a successful recipe with a dry cure, why are you changing your technique? It also takes up a lot more refrigerator space for a wet brine bucket, as opposed to dry cure bellies.
Al

I just wanted to try a wet brine for my bacon as a change. I have never done it before as I have always done the dry cure method. And what better way to experiment than with a free pork belly.

 

[SmokinAl]

I just wanted to try a wet brine for my bacon as a change. I have never done it before as I have always done the dry cure method. And what better way to experiment than with a free pork belly.

Sounds like a good reason to me & Pops brine works really well.
I have used it plenty of times with great success!
Al

 

[chopsaw]

I just wanted to try a wet brine for my bacon as a change. I have never done it before as I have always done the dry cure method. And what better way to experiment than with a free pork belly.

It's good to know both , and fun to change it up . I have the fridge space , both Briner buckets and a supply of TQ .
Couple weeks ago I had a dry rubbed pork loin , an injected pinic shoulder for ham , and 2 whole chickens in Pop's brine goin at the same time .

 

[Rings Я Us]

 

[JZ_Focus]

I've done bacon in both the Dry TQ method, and using Pop's liquid brine. Both are super easy and produce great bacon. I will say that the bacon I cured with TQ was way more salty than the bacon I did in pop's brine. That's not to say that it was a bad thing, it was just different. The most recent batch I did with TQ, I also added a black forest spice blend and maple sugar. I can tell you I will definately be making a lot more that way as that was probably the best bacon I've ever had.