Pops6927's Wet Curing Brine

[bobrap]

Quick question, please. If I leave out the brown sugar (bacon burns a bit, i guess really the sugar browning) will the bacon come out a bit more salty? Would one just substitute regular sugar for the brown to help with the "burning"? Thanks.

 

[biteme7951]

Any exposed sugars (white or dark) placed on the bacon prior to smoking can burn when actually cooking the bacon. Sugars absorbed from the brine should not burn when cooking finished product.

 

[Bearcarver]

Hmm, I have about 5 pounds of pork boneless country ribs. I wonder how they would go with this brine. Then on to either cold smoke. Or hot smoke. Anybody try this?

Sure, It would work Great with Pops' Brine !!!
For Boneless CSRs I'd recommend you Smoke them hot enough to get them to 145° Internal Temp.

Bear

 

[Steve H]

Sounds like plan. I'll be doing this when I get home from vacation.

 

[Steve H]

Well, I got back from vacation yesterday. Had a great time. This morning I'm putting on the country style ribs I had swimming in Pops brine for 11 days. Can't wait until tonight!

 

[Smkryng]

real simple curing brine:

for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:

Have you used the Splenda in this yourself? If so how’d ya like it?

 

[butchdon]

So this recipe calls for a total of 2 cups of sugar and only 1/3 to 1 cup of salt?

Just go my Prague Powder today

 

[chef jimmyj]

Yes. The sweetness is good on Ham. I like Belly Bacon more savory so I use only 1 cup or less. I also use 1/2 cup Kosher Salt (1/3 cup TS ) with no soaking needed. Hams and large cuts should be injected. Bellies, loins can just soak...JJ

 

[chopsaw]

For 1 gallon water I use 1/2 cup salt then 1/2 cup each of white sugar and brown sugar . 1Tbls cure 1 .

 

[pops6927]

Have you used the Splenda in this yourself? If so how’d ya like it?

Yes, I use Splenda or Stevia, and Splenda brown sugar. To me, it tastes just the same.

 

[wbf610]

I’m going to try some bacon eventually. Just to be sure, cold smoking would be fine after this cure?

 

[chef jimmyj]

Yep...JJ

 

[wbf610]

Yep...JJ

Thanks JJ. I’ve been reading too much, and see people hot smoking to 140 after curing, etc etc, and was confused.

My wife got used to some bacon we get near my parents (3.5 hours away), and nothing local comes close. I normally buy and bring 20-30 pounds home when we visit them, but it’s been a few months and we are out! It’s time I learn to make it at home.

 

[chef jimmyj]

It don't get easier than Pop's brine. Folks hot smoke for a deeper color or to save cooking time but cold smoke lets A LOT more smoke flavor penetrate...JJ

 

[Bearcarver]

It don't get easier than Pop's brine. Folks hot smoke for a deeper color or to save cooking time but cold smoke lets A LOT more smoke flavor penetrate...JJ

That's a matter of opinion, and what you're calling "Hot".
I get better & quicker color & flavor by smoking my Bacon at Smoker Temps between 100° and 130° (Warm smoking) than at below 100°.
I would have to do at least twice the time at 80° than at 120° to get the same results.

As for "Hot smoking" (over 200°) I only finish my CB & BBB that way. Never tried Belly Bacon that way, but I know Pops does, so it can't be too bad.

Bear

 

[wbf610]

That's a matter of opinion, and what you're calling "Hot".
I get better & quicker color & flavor by smoking my Bacon at Smoker Temps between 100° and 130° (Warm smoking) than at below 100°.
I would have to do at least twice the time at 80° than at 120° to get the same results.

As for "Hot smoking" (over 200°) I only finish my CB & BBB that way. Never tried Belly Bacon that way, but I know Pops does, so it can't be too bad.

Bear

Thanks. The bacon, after curing, doesn’t have to be taken to 140 correct?

 

[pops6927]

There are 3 stages to cooking pork.
Stage 1: from 38° to 134° - Raw
Stage 2: from 135° to 144° - Partially cooked
Stage 3: from 145° and up - Fully Cooked

It is your choice to whatever plateau you wish to achieve. The first two require additional cooking to get above 145°. Frying, baking, boiling, broiling, grilling; whatever cooking method you would prefer. The last requires no further cooking, can be eaten safely hot, warm, cool or cold, but refrigerate afterwards.

I know me. I grew up in a store that smoked meats. Safe or unsafe, I would nibble. I would even suck on the ends of the ham bags after smoking when I was little (unless dad caught me!). I love smoked meats. So, I advocate bringing it to fully cooked to destroy the most pathogens possible because........ I know me.

 

[wbf610]

There are 3 stages to cooking pork.
Stage 1: from 38° to 134° - Raw
Stage 2: from 135° to 144° - Partially cooked
Stage 3: from 145° and up - Fully Cooked

It is your choice to whatever plateau you wish to achieve. The first two require additional cooking to get above 145°. Frying, baking, boiling, broiling, grilling; whatever cooking method you would prefer. The last requires no further cooking, can be eaten safely hot, warm, cool or cold, but refrigerate afterwards.

I know me. I grew up in a store that smoked meats. Safe or unsafe, I would nibble. I would even suck on the ends of the ham bags after smoking when I was little (unless dad caught me!). I love smoked meats. So, I advocate bringing it to fully cooked to destroy the most pathogens possible because........ I know me.

Thanks pops. I meant the smoking part. I will pan fry for final prep, but no need to to 145 after curing during the smoking portion.

 

[pops6927]

Entirely up to you, your preference. I smoke everything to 145° or higher; I don't want someone getting sick or in danger (like my sons or grandkids, relatives, and friends) because I didn't cook something enough and knew better.

 

[wbf610]

Entirely up to you, your preference. I smoke everything to 145° or higher; I don't want someone getting sick or in danger (like my sons or grandkids, relatives, and friends) because I didn't cook something enough and knew better.

Thanks