smoking tomorrow. help pops brine

Discussion in 'Pork' started by dwaytkus, May 24, 2013.

  1. dwaytkus

    dwaytkus Smoke Blower

    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??

  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    give ya a bump
  3. s2k9k

    s2k9k AMNPS Test Group

    Yes that looks perfectly normal, the brine and cure will change the look and texture of the meat.
  4. dwaytkus

    dwaytkus Smoke Blower

    Ok thanks.

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