Question on using Pop's Brine

Discussion in 'Smoking Bacon' started by disco, Oct 5, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have a new container for brining. It is a square tub. I have a large pork loin (8 pounds) to make back (Canadian) Bacon. If I cut it in half, I can put both pieces of pork loin in it with a 1/2 inch space around each piece. It would only take 1/2 gallon of brine to cover it. 

    Is there are minimum amount of brine per pound of meat or am I good to go?

    Disco
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    8#'s of loin + 4.2 #'s of water = 12.2 #'s.... If you normally use 1 tsp. for 5#'s.... I would use 3 tsp. or 1 TBS. 2 tsp. of cure for the batch...
     
    Last edited: Oct 5, 2014
  3. brooksy

    brooksy Master of the Pit

    I spoke with pop via pm and he said you can cut the recipe in half. The main thing is that the meat is completely submerged. I have a small piece in pops brine right now and I only did a half gallons worth.
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Dave but Pops says 1 tablespoon per gallon of water regardless of the meat weight.
    I have done smaller pieces in 1/2 gallon before but this is a lot of pork so I admit to being a little nervous in the service.

    Disco
     
    Last edited: Oct 5, 2014
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I just put 3 loins in 1 bucket with 1 gallon of brine. I've done it many times before.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    So.... you are going to make up 1/2 gallon of Pop's brining solution.... Is that right.... And then use 1/2 of 1 TBS of cure in the 1/2 gallon of brine... and add 8#'s of pork to it..... If all goes well, you meat will come out at 62.4 Ppm nitrite... at best... and probably less due to the "equalization" process not being 100%....
     
    Last edited: Oct 5, 2014
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Disco I have put 3 full loins cut in half in the brine bucket before. As Pops said as long as the meat is submerged you are good to go. I always inject my loins as the thickness is usually just over the minimum for not injecting.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    As you can see, there is significant disagreement here. 

    Disco
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Disco,

    I asked Pops this question several years ago as I was planning on putting those three 8 pound loins in one bucket. His reply to me was that as long as the meat was submerged, weight did not matter. All told I ended up making a 2 gallon batch. I injected the loins, put them in the bucket covered with brine. They swam in there for 14 days. I smoked them and they were great.
     

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