I have had a pork loin in pops brine for 13 days. took it out and did a fry test and tastes great. my question is does the meat look normal in these pics??
smoking tomorrow. help pops brine
- Thread starter dwaytkus
- Start date
-
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Making your own sausages?
- Started by TimboBBQ!
- Replies: 46
- General Discussion
-
Brisket Bacon Sausages
- Started by Chris_in_SoCal
- Replies: 29
- Beef
-
Custom Rubs
- Started by kilo charlie
- Replies: 29
- General Discussion
-
Asking For Prayers for a Friend
- Started by BrianGSDTexoma
- Replies: 27
- Blowing Smoke Around the Smoker.
-
Smoked Sloppy Joes
- Started by BrianGSDTexoma
- Replies: 26
- Beef
