Using Pops Brine...

[inkjunkie]

I normally use Tenderquick to cure pork belly. I have about 13 pounds being cured in Tenderquick/Brown Sugar. Decided to pick up a skinned/trimmed 4.5 pound belly and use Pops Brine. This will only be the second, perhaps third, time using a brine. The belly in the brine was started the night of the 20th. Noticed earlier today that the belly is no longer forced up against the ballast bag...it is sinking. Is it normal for the belly to sink like this? If so why? Thanks in advance...

 

[dirtsailor2003]

Yep that's normal. Only time I need to weigh down is when I have more than one hunk of meat in the brine.

Are the loins you use all natural? Or store bought (Smithfield, or other brand) they are all enhanced and may float or sink depending on the injection.

 

[inkjunkie]

Yep that's normal. Only time I need to weigh down is when I have more than one hunk of meat in the brine.

Are the loins you use all natural? Or store bought (Smithfield, or other brand) they are all enhanced and may float or sink depending on the injection.

Thanks. They are natural.