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

ronrude

Meat Mopper

Dec 16, 2011

292

12

Muscatine, Iowa

• Jan 6, 2012

• #21

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

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jan 6, 2012

• #22

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

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Jan 27, 2012

• #23

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.

 

dilligaf850

Newbie

Oct 17, 2012

13

10

Sault Ste Marie Ontario

• Nov 1, 2012

• #24

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

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Nov 1, 2012

• #25

See if this one works for ya!!

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

 

dilligaf850

Newbie

Oct 17, 2012

13

10

Sault Ste Marie Ontario

• Nov 1, 2012

• #26

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

 

dilligaf850

Newbie

Oct 17, 2012

13

10

Sault Ste Marie Ontario

• Nov 1, 2012

• #27

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

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 1, 2012

• #28

dilligaf850 said:

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

Click to expand...

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