Pops6927's Wet Curing Brine

[chopsaw]

Slimy or slick ?

 

[bobrap]

I’d say more slimy than slick. It dripped/ran off the meat when raised from the water.

 

[chopsaw]

I never had that . I can tell myself by lookin at it , don't want to miss lead you . Hang tight someone will be by soon .

 

[daveomak]

Been reading a bit about some of the problems people have had with brining. Time for me to join the club :). Did a brisket in Pop's brine/cure with some added spices (pickling spice). Had to do an unexpected trip out of town and the meat sat ii the brine about 14-16 days. When I took the meat out it was slimy. Read about causes, but, not too much on whether to use it o chuck it. Couldn't go by smell that much "cause all I smelled were the spices. So, the question is...recommend chucking it or soldier on to some corned beef/pastrami. Thanks for any advice.

See the pictures that describe "Ropy" brine... it's back a page or two....

The meat is fine.... rinse it well and smoke it....

 

[bobrap]

Looked at that and figured that was what was going on. Glad I’m not throwing away a brisket. Thanks for the help.

 

[daveomak]

Anytime.... Dave

 

[chef jimmyj]

Glad to have you here Dave. We need someone who can help with the numbers without getting a headache....JJ

 

[daveomak]

Thank you JJ...

 

[shusswap]

Ropy Brine
I used Pop’s brine (which I have used before) for a bone in ham that was in the fridge for 21 days. The sugar I used was Damara. Because I understood from Pop’s posts that the meat did not need to be turned, and because of close quarters in the fridge, I never opened the bucket over the 21 days. When I took it out the brine was ropy. The meat has no odor issue and has great color. I have read the earlier posts but am not confident if the ham can be saved. Any advice will be appreciated.

 

[bobrap]

One more question that has probably been asked many times before. Using Pop's brining recipe calling for one cup of salt, would that also be one cup of kosher or does it have to be adjusted? Pop's recipe is using table salt, right? Tried searching without any luck. Than ks and don't slap me too hard. lol

 

[biteme7951]

Pop's original post called for between 1/3-1 cup of sea salt which is about the consistency of table salt (do not use iodized table salt). The amount of salt is personal preference so that is why the wide range. I use 1/3 cup canning salt which is the consistency of table salt and find the saltiness right for me.

Barry.

 

[daveomak]

In the commercial industry, the writings below are pretty much standard... Substitute "Freez'em Pickle" for their proprietary cure#1 mix.... Demerara sugar is unrefined and cause "ropy" brine... They "overhaul", mix and turn the meat 3 times during the curing process in the vat....

 

[shusswap]

In the commercial industry, the writings below are pretty much standard... Substitute "Freez'em Pickle" for their proprietary cure#1 mix.... Demerara sugar is unrefined and cause "ropy" brine... They "overhaul", mix and turn the meat 3 times during the curing process in the vat....
View attachment 357993

Thanks Dave - the demara was half the sugar content - won't do that again. What is your thought about tossing it or moving ahead since there was no miscoloring of the brine and no odor. BTW we will be driving up 97 returning to bC next week

 

[zwiller]

Biteme is right, the salt it is personal preference. Currently have 6lbs of CB brining with Pops at 3/4C table salt, sugar, brown sugar. Sorta middle of the road. We like salt and found 1C was just a bit too much for us on turkey (but was incredibly good)

 

[daveomak]

Be prepared for ropy brine, in a couple of weeks, due to the brown sugar...

 

[shusswap]

Well the results are in - we're tossing the ham. The fridge temperature was 42.8F which probably explains the ropy brine.

 

[bobrap]

I guess my question should have been if I weigh a cup of table salt, should I use that same weight of kosher salt or does it matter for this application. A cup is a cup. Thanks

 

[pops6927]

That is too bad you threw out a perfectly good hind leg, there was nothing wrong with it. First, it is always good to check your curing now and then; brine will get 'ropy' from fermentation; all you have to do is to change the brine for fresh brine. Any type of sugar can react and cause fermentation, not just brown sugar. Turning the meat does nothing - it is surrounded in brine and absorbing the cure and expelling the blood and plasma from the meat in 360°. I have had to change my brine once in 10 years being on this site due to ropy brine; the reason? Contamination from the container not being washed good enough, I was in a hurry and didn't scrub it out, just rinsed it out, introducing excess bacteria.

Also, don't mistake 'ropy' for 'thick'. 'Ropy' will have a sour, yeasty smell and will be foamy. 'Thick' means just that - the curing brine has become thick primarily because blood and plasma has entered the brine from the meat as it is replaced by the curing medium. It will naturally turn red and thick from curing. This is entirely normal and to be expected.

 

[chopsaw]

I guess my question should have been if I weigh a cup of table salt, should I use that same weight of kosher salt or does it matter for this application. A cup is a cup. Thanks

You're right , the volume will be different . I don't weigh mine because of the amount used can be adjusted . I use 1/2 cup of canning salt or kosher salt , and works perfect for me .

 

[zwiller]

Kinda funny. I just converted Pops Brine to weight last weekend for the CB run. I can post my numbers later if you guys want. I am a big fan of using weight so it is consistent using different salts AND so I can figure out smaller quantities. IE I did a half batch of 3/4 strength...

I am actually surprised how much less salt some of you guys are using. 1/2C kosher (large crystal) is basically 1/4C table and that is half the strength of his low salt.

Since we're playing along. I pumped the CB so how long of a brine? I think 7-10 days or so. CB is for Easter.