Thanks it is an all natural belly no additives except what I put into it I hope it turns out I am tired of paying 9.00 lb for bacon from the same place i got the belly for 3.00 lb.
My first Bacon. All three types BBB, CB and Belly (pic heavy)
- Thread starter bigdavejr
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divotmaker
Smoke Blower
Day 8 in the brine on my first Canadian bacon attempt! The waiting is killing me, too, BigDave! Can't wait to see you're results - it'll make the extra 2 days that much harder! lol
Once you've made your own bacon, you are addicted! You'll find yourself mixing the bacon with the dog's food so you can use it up and start some more!
You'll have to go thru detox and the 12 step program to get it off your back. And your friends that tried your bacon, well they will be pimpin ya for more just like junkies...... you'll never get the jones off ya back!
You'll have to go thru detox and the 12 step program to get it off your back. And your friends that tried your bacon, well they will be pimpin ya for more just like junkies...... you'll never get the jones off ya back!
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Too funny But i can diffidently see it coming! Question on the BBB my shoulder was about 2.5 inches and I injected it but i did not butterly it because it was not real thick to start. Today will be day 12 would you go longer?
waywardswede
Meat Mopper
In my very limited experience so far, the more patience you have the better off you are. I would leave it in Pop's brine for 14 days, you can leave it in a lot longer if you want. You can always PM Pop, he's very good about responding. I would definitely leave the dry cure for 14 days, it gives the curing salt a chance to equalized through the bacon.
We had some of the CB I did a while ago for dinner last night, thawed it out and threw it in the frying pan to have with crepes for what we call brinner (breakfast for dinner). I swear it tastes better now than the day I froze it.
We had some of the CB I did a while ago for dinner last night, thawed it out and threw it in the frying pan to have with crepes for what we call brinner (breakfast for dinner). I swear it tastes better now than the day I froze it.
Here are guidelines from Pop.
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I would do it if it fits your schedule.
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I would do it if it fits your schedule.
Today is day 13 it has been in the brine! I will take out the belly bacon today and put on a rack in the fridge till tomorrow when it has its date with at least 12 hours of pecan cold smoke! I will take some pics once I get it out of the brine.
saericksonfl
Fire Starter
Hello,
Please make sure to post some photos when you take it out of the brine.
How long are going to smoke and is this a cold smoke? What temps will use?
This will be my next food to tackle.
Thanks,
Scott
Please make sure to post some photos when you take it out of the brine.
How long are going to smoke and is this a cold smoke? What temps will use?
This will be my next food to tackle.
Thanks,
Scott
Took the CB out first instead. Sliced off a bit for a fry test. I think it may be a bit sweet but that may mello out in fridge and in the smoke. The texture was interesting also it was quite firm.
divotmaker
Smoke Blower
So, BigDave, have you smoked the Canadian yet? Mine comes out of the brine tomorrow night, with a rest in the fridge for smoke on Sunday.
Canadian bacon is out if the smoker! At I was afraid.......The fry test seemed a bit sweet and before it rested in the fridge over night I sampled a small piece after smoking and it was sweet. But low and behold after resting in the fridge and slicing it up THIS STUFF IS AMAZING! I dont think i will ever buy CB from the store again I will closely be watching for pork loin to go on sale. Not to sweet not too salty I mean this stuff is the best I Have ever had. All I can say is thanks to Pop's Brine i have the best tasting CB in my fridge.
And just as a bonus......Sweet, Smoky and Spicy mixed nuts
And just as a bonus......Sweet, Smoky and Spicy mixed nuts
saericksonfl
Fire Starter
I got the cure at The Sportsman Warehouse its kinda like a Bass Pro Shop or Cabela's. I cold smoked the CB for 8 hours and the turned on the heat at 240 til internal of 160. It came out really juicy and man does it taste good fried up.
Belly bacon is in the smoker now 1 was thinking of going 12 hours any suggestions?
Belly bacon is in the smoker now 1 was thinking of going 12 hours any suggestions?
Its all about you...... smoke it till you think its the mostest beautiful stuff that anyone could ever possibly achieve! Don't forget the mellow out stage of resting, I did a week, well not on my first bacon, I couldn't have stood it that long. Your bacon will not only taste better but also cook better after a good rest period.
Money shots of the belly bacon.
The bacon tasted great. I do however have a question....It burns rather easy on the edges but not in the middle I am assuming it is from the sugars would it be because I used dark brown sugar? Also next time if i soaked it in clean water for a few hours would the solve the problem?
The bacon tasted great. I do however have a question....It burns rather easy on the edges but not in the middle I am assuming it is from the sugars would it be because I used dark brown sugar? Also next time if i soaked it in clean water for a few hours would the solve the problem?
As the bacon rests it smoothes out it's flavors...... I don't know where the sugars go, but it quits burning to easy. For the first month, just cook it lower and slower. It gets to the same place just takes a short bit longer. And the increased wait, anticipation and smell makes you appreciate it even more, if that is possible.
Just try frying it at less that high heat...LOL. Slow and low may cause you to change your whole outlook on bacon.
BTW that is some beautiful bacon. You'll be looking for places to give it away now so you can make some more. Bacon like that, you are addicted!
Congrats on great bacon, I hope you enjoyed that smoke!
Just try frying it at less that high heat...LOL. Slow and low may cause you to change your whole outlook on bacon.
BTW that is some beautiful bacon. You'll be looking for places to give it away now so you can make some more. Bacon like that, you are addicted!
Congrats on great bacon, I hope you enjoyed that smoke!
Thanks I appreciate it. I does taste quite good. And thanks for help everybody has given, I got one more round with the buckboard I will post pics of it when it is done.
saericksonfl
Fire Starter
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