• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pops6927's Wet Curing Brine

kingfishcam

Smoking Fanatic
528
25
Joined Dec 25, 2012
After reading 10-20 days to brine corned beef, then 1/4 inch per day, plus 2 days, I am still unsure how to gage the length of time to brine.
Any help?
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,403
3,795
Joined May 12, 2011
After reading 10-20 days to brine corned beef, then 1/4 inch per day, plus 2 days, I am still unsure how to gage the length of time to brine.
Any help?
I would go the longer of the two or if the Brisket is really thin...Split the difference. Always better to go long then under cure...JJ
 

cfoxtrot

Fire Starter
50
12
Joined Dec 28, 2012
Chicken/Turkey question...

What is the difference between just using a brine, or a brine with cure for chicken or turkey. Does the cure change the flavor, moisture ect.

Sorry if it's a stupid question...

Thanks
 

shtrdave

Smoking Fanatic
666
16
Joined May 11, 2010
Others can tell you for sure but it has been my experience that curing poultry turns it kind of hammy. I have used cure on chicken breasts and had chicken ham, now that was Mortons Sugar cure and it may not be the same with Pops recipe.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,403
3,795
Joined May 12, 2011
Others can tell you for sure but it has been my experience that curing poultry turns it kind of hammy. I have used cure on chicken breasts and had chicken ham, now that was Mortons Sugar cure and it may not be the same with Pops recipe.
Yep the addition of Cure will give a somewhat Hammy flavor and dark meat will stay pink, think Turkey Ham. The other benefit is regardless of the birds size virtually any temp or length of time can be used to get it smoked. A basic Brine adds the flavors of herbs and spices that are included but basically leaves the poultry flavor intact...JJ
 

smoker21

Meat Mopper
261
17
Joined Feb 13, 2011
With the weather being iffy this time of the year I have a couple of questions.

1:  I used Pop's brine recipe 6 days ago.  Is 6-7 enough time to get some good flavor?

2: What temp is too cold to smoke bacon?

Thanks all for your wisdom.

JD
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,403
3,795
Joined May 12, 2011
With the weather being iffy this time of the year I have a couple of questions.

1:  I used Pop's brine recipe 6 days ago.  Is 6-7 enough time to get some good flavor?

2: What temp is too cold to smoke bacon?

Thanks all for your wisdom.

JD
Unless the Bellies were very Thin, 3/4 inch or less 6-7 days is not long enough to get 100% penetration.

As long as you are above Freezing you can Cold Smoke, not to mention that depending on what you are generating Smoke with you may end up raising the temp  some anyhow.

Please go back to you Profile and add you location under Edit Community Profile. This will help us help you if we better understand you weather conditions and altitude...JJ
 

smoker21

Meat Mopper
261
17
Joined Feb 13, 2011
And when you brine chicken you're talking hours not days/weeks so the need for the nitrites aren't really needed anyway.

My 2 cents

JD
 
 

smoker21

Meat Mopper
261
17
Joined Feb 13, 2011
regular belly's (1 1/2"-2" thick) should take how long in Pop's brine?  Just got my A-Mazing new toy and wanna try it out.

Also how long is too long??

Thanks.

JD
 
 

cfoxtrot

Fire Starter
50
12
Joined Dec 28, 2012
Yep the addition of Cure will give a somewhat Hammy flavor and dark meat will stay pink, think Turkey Ham. The other benefit is regardless of the birds size virtually any temp or length of time can be used to get it smoked. A basic Brine adds the flavors of herbs and spices that are included but basically leaves the poultry flavor intact...JJ
Thanks for the reply, makes sense!
 

smoker21

Meat Mopper
261
17
Joined Feb 13, 2011
Yes, I hang it in the smoker and let it drip into the drip pans.
Hi Pop's.

What is Pellicle?  I keep reading about leaving your belly in the fridge for a day after the brine until it forms.

Is it really necessary?
[h1] [/h1]
Thanks.

JD
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,927
3,342
Joined Nov 12, 2010
Hi Pop's.

What is Pellicle?  I keep reading about leaving your belly in the fridge for a day after the brine until it forms.

Is it really necessary?
[h1] [/h1]
Thanks.

JD
Smoker21 & JD....  Evening.....  Yes it is necessary when smoking any meat....   rinse thoroughly, dry with paper toweling... place in refer or in front of a fan .... until the surface of the meat is dry and semi firm to the touch....   In my opinion, smoke coming in contact with a wet surface makes acid rain.... smoke + water.... tastes very bad....   

Dave

Pellicle (cooking), a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of, say, Salmon, forms a pellicle, the surface that will attract more smoke to adhere to it than would be the case if you had not used it: Without a pellicle; the fish would be inedibly dry from enough smoking to produce a tasty finished product. It is the pellicle which permits the transformation creating delectable Smoked salmon.
 

hurriken

Smoke Blower
118
15
Joined Apr 23, 2011
Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.
 
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,927
3,342
Joined Nov 12, 2010
Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.
 
Hurriken, afternoon....  Let's look at cure #1.....   First... there is about 1.1 grams of the cure used per pound....

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Prague Powder #1. Get yours today from The Great American Spice Company!

[h2]Usage:[/h2]Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.

[h2]Ingredients:[/h2]Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate & Propylene Glycol added as flowing agent.


FDA Nutritional Information

+++++++++++++++++++++++++++++++++++++++++++++++++++++++

Looking at the ingredients  list.... we can safely assume Red #3 is less than 6% and maybe above 2%....

That would make the Red #3 at 20-60 milligrams per pound of meat....  If that is a problem, perhaps you could contact

The Great American Spice Company and let them know of the Red Dye conflict and your diet concerns....   Perhaps, they could put you in contact with the manufacturer and a different dye could be used for a 2# package for you......

Best of luck....   Dave 

++++++++++++++++++++++++++++++++++++++++++++++++++

http://www.sausagesource.com/catalog/ssm-acj-8oz.html
  • 1 lb package or jar. Can be used as a dry rub cure.
  • Also known as Prague Powder #1, Fast Cure, Speed Cure or Quick Cure.
  • Ingredients: salt, sodium nitrite (6.25%), FD&C red #3 (0.00099%) with not more than 1% sodium carbonate added to prevent caking.
  • Just found this..... Since by definition, it has less Red #3.... You could order it from the above link......  I am not saying it HAS less Red #3, just that the way they list their ingredients, it says it has less by definition....   They all may be the same.... who knows....
 
Last edited:

diggingdogfarm

Master of the Pit
4,650
164
Joined Jun 23, 2011
Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.
There's not a direct substitute that I know of, all cure #1 is dyed pink.

You could make a brine with Morton Tender Quick or one of the curing mixes sold by butcher supply stores. No red dye in those.


~Martin
 

hurriken

Smoke Blower
118
15
Joined Apr 23, 2011
You guys are great. I really appreciate the time you took. As it turns out Red #3 is not so bad. Red #43 is the one that is bad for him. I was being a bit paranoid I think! Like you say the concentrate is so small it shouldn't be a problem. I'm going to go ahead and use the recipe as written.
 
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,927
3,342
Joined Nov 12, 2010
That was good news....   
 ....   don't forget pictures of the process and results...   Dave
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.