Pops6927's Wet Curing Brine

Discussion in 'Curing' started by pops6927, Aug 30, 2011.

  1. 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?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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...JJ
     
  3. Thank you JJ, that is exactly what I needed to hear!
     
  4. Chicken/Turkey question...

    What is the difference between just using a brine, or a brine with cure for chicken or turkey. Does the cure change the flavor, moisture ect.

    Sorry if it's a stupid question...

    Thanks
     
  5. shtrdave

    shtrdave Smoking Fanatic

    Others 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.
     
    cfoxtrot likes this.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
    cfoxtrot likes this.
  7. smoker21

    smoker21 Meat Mopper

    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
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Unless the Bellies were very Thin, 3/4 inch or less 6-7 days is not long enough to get 100% penetration.

    As long as you are above Freezing you can Cold Smoke, not to mention that depending on what you are generating Smoke with you may end up raising the temp  some anyhow.

    Please go back to you Profile and add you location under Edit Community Profile. This will help us help you if we better understand you weather conditions and altitude...JJ
     
  9. smoker21

    smoker21 Meat Mopper

    And when you brine chicken you're talking hours not days/weeks so the need for the nitrites aren't really needed anyway.

    My 2 cents

    JD
     
     
  10. smoker21

    smoker21 Meat Mopper

    regular belly's (1 1/2"-2" thick) should take how long in Pop's brine?  Just got my A-Mazing new toy and wanna try it out.

    Also how long is too long??

    Thanks.

    JD
     
     
  11. Thanks for the reply, makes sense!
     
  12. smoker21

    smoker21 Meat Mopper

    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?

     


    Thanks.

    JD
     
  13. smoker21

    smoker21 Meat Mopper

    Me too!

    JD
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....   

    Dave

    Pellicle (cooking), a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of, say, Salmon, forms a pellicle, the surface that will attract more smoke to adhere to it than would be the case if you had not used it: Without a pellicle; the fish would be inedibly dry from enough smoking to produce a tasty finished product. It is the pellicle which permits the transformation creating delectable Smoked salmon.
     
  15. hurriken

    hurriken Smoke Blower

    Is there a substitute for the DQ Cure? We have a family member that needs to stay away from red dyes.
     
     
  16. Thank you pops
     
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hurriken, afternoon....  Let's look at cure #1.....   First... there is about 1.1 grams of the cure used per pound....

    +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

    Prague Powder #1. Get yours today from The Great American Spice Company!

    Usage:

    Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.

    Ingredients:

    Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate & Propylene Glycol added as flowing agent.


    FDA Nutritional Information

    +++++++++++++++++++++++++++++++++++++++++++++++++++++++

    Looking at the ingredients  list.... we can safely assume Red #3 is less than 6% and maybe above 2%....

    That would make the Red #3 at 20-60 milligrams per pound of meat....  If that is a problem, perhaps you could contact

    The Great American Spice Company and let them know of the Red Dye conflict and your diet concerns....   Perhaps, they could put you in contact with the manufacturer and a different dye could be used for a 2# package for you......

    Best of luck....   Dave 

    ++++++++++++++++++++++++++++++++++++++++++++++++++

    http://www.sausagesource.com/catalog/ssm-acj-8oz.html
    • 1 lb package or jar. Can be used as a dry rub cure.
    • Also known as Prague Powder #1, Fast Cure, Speed Cure or Quick Cure.
    • Ingredients: salt, sodium nitrite (6.25%), FD&C red #3 (0.00099%) with not more than 1% sodium carbonate added to prevent caking.
    • Just found this..... Since by definition, it has less Red #3.... You could order it from the above link......  I am not saying it HAS less Red #3, just that the way they list their ingredients, it says it has less by definition....   They all may be the same.... who knows....
     
    Last edited: Jan 19, 2013
  18. There's not a direct substitute that I know of, all cure #1 is dyed pink.

    You could make a brine with Morton Tender Quick or one of the curing mixes sold by butcher supply stores. No red dye in those.


    ~Martin
     
  19. hurriken

    hurriken Smoke Blower

    You guys are great. I really appreciate the time you took. As it turns out Red #3 is not so bad. Red #43 is the one that is bad for him. I was being a bit paranoid I think! Like you say the concentrate is so small it shouldn't be a problem. I'm going to go ahead and use the recipe as written.
     
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That was good news....   [​IMG]  ....   don't forget pictures of the process and results...   Dave
     

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