Pops6927's Wet Curing Brine

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

  1. Nitrite
  2. antvq

    antvq Newbie

    ​I just put 3lbs of belly into Pop's brine.  In two weeks I'll hot smoke it to 145 per Pops recommendation.  Can't wait to see how it turns out. This will be my first try and doing bacon.
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I suspect you will love it. I have never gone wrong following Pops recipes.

  4. HI 


    where can l get Pink Salt?

    I have MES gas an a 40 electric smoker

    what is the Temp you smoke your bacon at

    thanks  frank68[​IMG]
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My dad at the meat block:

    Our Store:

    Sign on the side of the building:

    Hams and bacons hanging in the cooler:

  6. Hi Pops,

    Busting my boiler to try out your brine recipe, Low salt is my preference for health reasons. I will report back soon.

    Thank you,

  7. fpmich

    fpmich Smoking Fanatic

    Thank you Pops for your reply to answer my questions and for the photo's.

    I appreciate it much.
  8. thanks
  9. antvq

    antvq Newbie

    Bacon is done.  2 weeks in Pop's cure, then 16 hours in the smoker.  I did steal a few pieces to fry up and taste, the rest is wrapped in plastic wrap in the fridge. I'll be slicing that up tonight most likely.  This has to be the best bacon I've ever had.  It tastes nothing like the stuff you get in the grocery.   The only issues I had are

    1. Has just a tad too much salt in it.  Next batch I'll cut back to 3/4 and see what happens.

    2. I used about 8.5oz of Pure Maple Syrup in the cure thinking it would give a hint of the maple flavor to the bacon.  Nope, didn't work.   Anyone have a suggestion on the amount to use or when to use it to get that good flavor?

    And of course the pics....

    3 lbs of belly before going into the cure.

    After 16 hours in the smoker.  I kept my MES tempreature below 170 and took the Bacon to 150 internal. Was trying for 160 but by 2 AM I was just wanting to sleep.  I used the MAVERICK ET-732 to keep track of the temps as my MES is terrible about showing the real temp inside the smoker.  I have to set the temp to around 145 to keep the temp at 165.  I also used the A-MAZE-N-PELLET-SMOKER (both the pellet smoker and the Maverick were purchased from Todd) The pellet smoker was a gift from God.  Loaded it up and got it going and other than tweaking the temp to find what worked to keep the smoker under 170, I didn't have to worry about smoke until 11 hours in when I refilled with pellets and fired it up again. 

    Cut myself a few slices to taste test.  So good!

    It was so good, had to slice off a few more pieces.  Just to make sure ya know...

    With a pretty successful first attempt at bacon (thanks to the advice of everyone who posts here) I'm off to find more than just a 3 pound belly.  Need more Bacon!
  10. Hi,

    How much salt did you actually use?  With Pops brine the salt can be varied a lot?

    Your bacon looks great.

    I am getting ready to do some myself.


  11. antvq

    antvq Newbie

    I used the one cup that Pop's calls for.  Now I just took the bacon back to my butcher for slicing and he said he didn't taste too salty to him. I guess everyone has different tastes.

  12. this is my smoke bacon
  13. Frank68,

    Your bacon looks mighty good, I am jealous. I will be using a bit less salt as I am looking to decrease my salt intake.

    Thank you for posting your photo's


  14. hello everyone, newbie here, I have a question, do you use the QT curing salt along with the simple brine that pops posted? Or is one or the other?

    Thank you

  15. Hi Eddie

    Pop's brine calls for cure #1, which is different than Morton's TQ, they are not interchangeable.

    There are recipes here for dry curing using TQ which are very good, also:


    You can order cure #1 online from plenty of places, check out Meat Processing Products (http://www.smokingmeatforums.com/meatprocessingproducts, they're a sponsor here, or do a google search for 'The Sausage Maker' (I thought they were a sponsor, too, but I don't see them on the page anymore)
  16. I am sorry I meant to type in DQ curing salt, is that the same as cure #1, and thank you for repling, there is a lot to learn, I came to the right place.

    Thank you
  17. Not sure about DQ, I was assuming that you meant Morton's Tender Quick, usually just referred to as TQ in these parts.
  18. Thanks again, I just printing out receipe for dry cure, I will try this as well.
  19. mike bolack

    mike bolack Newbie

    Okay, new to this... so whats the worst case senario if my fresh ham only sits in a brine for 5 or 6 days?
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    curing is something that home folks cannot speed up for safety reasons..... And recipes should be followed exactly.....
    The parameters set in recipes are there to eliminate safety/health issues.... Improper curing coupled with smoking of meats is a recipe for growing botulism....
    The worst case scenario is a healthy dose of botulism..... if not for you, maybe a loved one... The survival rate is something you may want to consider....

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