pops brine for corned beef???

Discussion in 'Beef' started by dwaytkus, Jul 31, 2013.

  1. dwaytkus

    dwaytkus Smoke Blower

    I have used pops a lot. But if I wanted to brine to then make pastrami do I add anything to pops? I see pickling spices in a lot of recipes.
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

  3. doctord1955

    doctord1955 Smoking Fanatic

    I have used Pops brine for corned beef before and I've just added pickling spices to it!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The last batch I made I used pop's brine and added pickling spices to it. Turned out great!
     
  5. dwaytkus

    dwaytkus Smoke Blower

    How much?
     
  6. doctord1955

    doctord1955 Smoking Fanatic

    I use 2 rounded tablespoons per gallon of brine!
     
  7. dwaytkus

    dwaytkus Smoke Blower

    I see some guys pastrami comes out more pink than others. Are they using more cure? I read you can use up to 5 TBL of cure in pops brine. Should I use 3??
     
  8. doctord1955

    doctord1955 Smoking Fanatic

    I use 1 1/2 TBSP!   There are guys more educated on that than me here!  I'm sure one will be along shortly!

    What I really like about his brine is if you have to let it set a week longer no problem!
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Use the amount of cure specified...    Always follow the recipe......   The meat will turn pink when heat is applied....  The amount of cure is there to "eliminate" the  possibility of botulism.....  More cure is not better......    Different colors of pink meat is probably different cuts of meat.....   Color is not the final test..... Taste is the final test.....   

     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®

    1 cup brown sugar or Splenda® brown sugar mix

    1 tbsp cure no. 1 pink salt
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    The cure makes beef look more red than it does pork. I cured some venison last fall and it was red enough I wondered if put 2 TBS of cure in it. 1 TBS like the recipe says is perfect IMHO.
     
    Last edited: Aug 2, 2013
  11. dwaytkus

    dwaytkus Smoke Blower

    Thanks guys!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Kind of an old thread but in my research I was wondering if you guys soaked your pops brined corn beef to desalinate before making it into pastrami?
     

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