Brine for pops bacon too shallow....

Discussion in 'Bacon' started by sirsmokey, Feb 4, 2016.

  1. So let me start by saying that I think I read well over 100 full threads in the bacon section here and I can't recal seeing the answer to my question. I'm doing pops brine on some belly as we speak and I followed the recipe beside the reduction of white salt. I set the three hunks in the bucket and the 1 gallon of brine was not enough to cover it. I went ahead and made a half gallon more of the brine using half of the ingriedient quantities including the pink salt. My belly is 9.34 lb . I should have asked if it was ok to add the extra brine ahead of me doing it but I was on a roll and didn't wanna stop. Will this be ok since there is more cure per pound of meat now that I added the extra half gallon of brine? Please tell me yes. I'm thinking it will be ok but I wanna check. I'm thinking if anything maybe take it out a little early if the extra addition was too much. Oh and I have them standing on the sides ( like in the original posting for the brine) and some parts are touching together. Should I give the bucket a little shake every couple of days so the liquid can get to all of it?
    Thanks guys.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Its ok to do that and you will be fine.

    I usually don't mess with the meat or brine while curing. Maybe others do?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You'll be fine....   You have approx. 15# of water, salt and sugar....   + 10#'s of meat....   1 Tbs of cure + 1/2 Tbs. = 5 tsp. of cure.....  5 tsp is good for 25#'s of stuff...   
     
  4. Ohhhhhhh thank HEAVENS! I got bit nervous. Thanks Dave for getting my nerves back in order. And C farmer, that's kind of what I was think . Thanks. I'll just let it sit and leave it alone the whole time. Now that i see the "#s of stuff ", it looks familiar. I love how you say " stuff " . It cracks me up but it's a language I can understand. :yahoo:
     
    Last edited: Feb 4, 2016
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As far as moving them around in the brine, I asked Pop's that same question the first time I used his brine. He said yes, give them a stir daily.
     
  7. Hahaha thanks dirt saylor! That's funny I just came on here to ask about the color liquid kind of settling down about an inch and more of a clear liquid on top. Like it was seperating a little . Guess I don't need to ask now! Thanks! I gave it a stir when I saw that. I like the idea of checking it anyway to make sure it didn't pop out of the water a little
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Just make sure you don't smoke it unless the wind is blowing "Due East" at that time.

    Thanks,

    Bear
     
  9. Haha it's been noted bear carver ! Oh and by the way, your extra smokey recipe is my next go at bacon . Yup, I'm already planning something else. I get on a kick and watch out. Everything but the kitchen sink ends up in the smoker.
     

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