kingfishcam
Smoking Fanatic
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?
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...JJAfter 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?
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...JJOthers 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.
Unless the Bellies were very Thin, 3/4 inch or less 6-7 days is not long enough to get 100% penetration.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
Thanks for the reply, makes sense!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
Hi Pop's.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
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....
Hurriken, afternoon.... Let's look at cure #1..... First... there is about 1.1 grams of the cure used per pound....Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.
Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.