Pops brine

[lemans]

I have a five lb picnic in pops for 18 days. How long should I put it in fresh water befor it goes onto the smoker?

 

[stovebolt]

 I just rinse them off and pat them dry. They don't get as salty as a dry cure. You could slice off a small piece and fry it up for a taste test.

Chuck

 

[bigtrain74]

Agreed. Enjoy that bad boy!

 

[chef jimmyj]

Yep...Taste it. If all good, as Pops Brine usually is, unless you used 1C of Salt, then rest uncovered for a pellicle and smoke it. If too salty, soak 8 hours in plenty of water, and rest overnight to equilize and test fry again. A big hunk of meat will take a longer soak and rest time than Belly Bacon...JJ

 

[bmaddox]

I always use the full 1 C of salt with Pop's brine and I have never thought it was too salty (and I don't like a lot of salt on my food). I rinse it, pat it dry, and put it back in the fridge overnight as suggested above. 

 

[daveomak]

Salt additions should be weighed to have consistency between types of salt

Salt Type ..........................................Weight of 1/4 cup (grams

Morton’s Table Salt..................................... 76.0
Morton Pickling Salt.................................... 74.0
La Baleine Coarse Sea Salt.........................66.8
La Baleine Fine Sea Salt............................ 64.8
Morton’s Kosher Salt.................................. 62.0
Diamond Crystal Kosher Salt..................... 45.2
Maldon Sea Salt......................................... 33.2

 

[bdskelly]

Salt additions should be weighed to have consistency between types of salt

Salt Type ..........................................Weight of 1/4 cup (grams

Morton’s Table Salt..................................... 76.0
Morton Pickling Salt.................................... 74.0
La Baleine Coarse Sea Salt.........................66.8
La Baleine Fine Sea Salt............................ 64.8
Morton’s Kosher Salt.................................. 62.0
Diamond Crystal Kosher Salt..................... 45.2
Maldon Sea Salt......................................... 33.2

Great info Dave.  I had no idea there was such a wide variance. Brian