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Bacon the easy way!! Thanks Pops!! With Q-View. - Page 2

post #21 of 28

I am confused, what is in the plastic bag in the brine?  Thanks for the great post .  I will be trying this soon.

post #22 of 28

Usually you add brine to the bag to hold the meat under the surface to get cured..... you use brine in case the bag leaks and then you will not dilute the brine..... So says Alton Brown.....   Dave

post #23 of 28

Where's the money shots!?! There's an awesome Asian grocery market 10 minutes from my house and they have some nice pork bellies so I have to try to smoke some bacon soon.

post #24 of 28

is there another thread on what to do after the soak?

post #25 of 28
Thread Starter 
post #26 of 28

they both have great info but unless i am missing it all I got was to keep it under 100

i take it this is cold smoke but for how long?

sorry for the dumb questions

post #27 of 28

they both have great info but unless i am missing it all I got was to keep it under 100

i take it this is cold smoke but for how long?

sorry for the dumb questions

post #28 of 28
Quote:
Originally Posted by dilligaf850 View Post

they both have great info but unless i am missing it all I got was to keep it under 100

i take it this is cold smoke but for how long?

sorry for the dumb questions

I just finished smoking some bacon 6 hrs/day for 6 days.... all below 70 deg. F....  It can be smoked longer than that if you like...   Dave

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