Frozen perk belly

Discussion in 'Smoking Bacon' started by thehat, Sep 24, 2014.

  1. thehat

    thehat Newbie

    I'm gearing up for my first attempt at making bacon. I've been reading up and I'm planning on following Pops wet cure method.

    My question is, Can I use frozen pork belly? If so, do I need to fully thaw first? Does this change the cure time? Any other tips?

    Thanks
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would thaw it. making my 1st Canadian bacon with pops cure. Six more days till smoke time.I am sure others with more experience will be along soon.

    Richie
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Fully thaw.....
     
  4. java

    java Smoking Fanatic

    Like Dave says, fully thaw it before it goes into the brine( you would crap if you learned how long it would take to thaw in a bucket of brine thats sitting in a fridge )
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The colder the temp, the slower cure works.... 36-38 deg. F are about the minimum you want to cure meat....
     

Share This Page