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Discussion in 'Curing' started by pops6927, Aug 30, 2011.
You are correct.
I usually use the lo salt version.
I used the low salt version on the last Buck Board Bacon.
hello pops, I am going to use your brine for beef jerky, my question is can i add other liquids to that, Example soy sauce ,worchestire sauce, teriyaki? thank you
I've seen some people say they turn the meat over daily or every couple days using this brine, is that necessary, a good idea, or does it work just fine leaving it alone? Thanks.
It's fine just left alone. With a dry cure it needs the extra treatment.
Well...i couldnt take it any longer. Just mixed up 2gal. Injected and dunked 4 venison rear leg muscles, a domestic pork loin, a wild boar loin, and a couple venison tenderloins....i can't wait to taste it. Nothin was over 2 inches thick, and i plan to smoke em in pecan next sunday, 1-31.
Threads don't get much better than this for good, solid information. Thanks to Pops and everyone who contributed. I have never done bellies for bacon but have done a lot of brining for flavor. Turkeys, yard bird, loins etc. So brining is not foreign to me at all.
I'm buying my first pork bellies Thursday and plan on getting them in the cure/brine on Saturday so they are ready for the smoker two Saturdays after that.
One thing I learned with my brines is that nasty tasting tap water makes for a nasty brine which makes for a nasty tasting whatever it is you are brining.
I always use bottled water because our tap water is not the best. We have a office type water cooler in our house so it's always handy. It made a huge difference in my brined meats.
Because this cure/brine is not a salt heavy brine it may not be that big of a issue but I'd thought I'd throw it out there.
Now after reading all 16 of these pages I am conflicted about one thing. Pops brine calls for brown and white sugar. Dave Omaks post indicates brown sugar will result in a ropy slimy brine. Something that I would rather not have. Just seems unappetizing. So I assume I can omit the brown sugar and double up on the white sugar? Also would turbinado sugar work as well as regular granulated table sugar?
It's the impurities that make ropy brine.... clean the bucket etc. good .... I use vinegar and wipe down after soap and water.... Good clean water is important also... Processed white sugar is clean... Pickling / Kosher salt is clean... Turbinado has molasses and stuff in it... or what ever that brown stuff is......
I've brined stuff for 3 weeks and nothing ropy happened to me...
Using "clean" ingredients, I think, makes for a clean tasting finished product...
ALSO.... since sugar molecules are larger than salt, up to 10 times longer to penetrate the meat is needed... soooooo, I like to brine for at least 14 days..... makes for a better product...
Thanks Dave. So a good clean brining container and the brown sugar should be fine if I understand you correctly?
I have used brown sugar without any issues?
All I know is brown sugar has some impurities, from what I have read...
...click on pics to enlarge....
Brown sugar only contains impurities because of the BS put forth by the big refined sugar industry.
I use brown sugar in Pops brine every time I make it and I've never had a problem with ropy brine.
I am about to cute my first ever hams. One is a 7 pound bone in Boston butt the other is a 6 pound boneless Boston butt. I have pink cure #1, Tender Quick and something called sweeter than sweet that I got from my butcher. I have read countless enformation on this and none seem to agree on amounts of cure or curing time or even types of cure. I am totally confused. Can anyone help me by telling me exactly what to do?
Each one of the cures you mentioned have specific requirements for cure amounts and curing times. So you need to pick a cure you want to use and start there. Since you have cure #1 I'd recommend using Pop's brine cure. It is the simplest method for a beginner to use. Mix the brine Submerge or inject and submerge the meat per the amount of time given. Go to the first post in this thread and follow the directions exactly.
Since your cut is bone in, you will want to inject the brine around the bone really good.
Here is some reading for you about cure types and how they differ.
Thank you! Am I reading Pop's brine cure right. 10 to 14 days in the brine?
Three to four weeks for hams. 21-28 days
Even if I use pork butts like I make pulled pork out of?
Yes 10-14 days for butts.