Wet brine bacon cure and fruit

Discussion in 'Bacon' started by nate85, May 16, 2016.

  1. nate85

    nate85 Fire Starter

    I'm not one to do things the simple way, I have a bacon brine I use to cure my bacon and I though about throwing in some chunks of apples in to experiment. I'd use juice but It has a lot of sugar added and I just kinda want to use the real thing. Any problems with doing this? Will it affect the cure? I was worried it might introduce bacteria to the brine
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    To brine bacon and get thorough flavor, it must be in the brine at least 14 days....   Added stuff that could have bacteria, will make what is called a "ropy " brine...  gelatinous stuff...   it's not harmful but should be thrown out, meat and bucket rinsed and a new brine added....   If you boil the brine to purify it, add the cure #1 AFTER it has cooled to below 100 deg. F...  then further cool it to below 40 deg. F before adding the meat.... 

    Last edited: May 17, 2016
  3. nate85

    nate85 Fire Starter

    Thanks Dave, Think I'll stick to the pasteurized apple juice

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