Two Basic Methods, one Result

pops6927

Gone but not forgotten. RIP

Original poster

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Jul 23, 2008

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Fort Worth, Tx.

• Nov 13, 2011

• #1

There are two basic methods to start to make bacon from fresh product:

Dry Curing 

Wet Curing

Both essentially accomplish the same result: curing fresh meat to preserve it.

There are two basic methods to make the cured product into bacon:  

Cold Smoking

Hot Smoking

So you first have to choose your method of curing, then your method of smoking.

There is no better "right" way or "wrong" way; it's what you want to do and what type of finished product you wish to accomplish.

 

SmokinAl

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Jun 22, 2009

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• Nov 13, 2011

• #2

Thanks Pop's I like the brine cure & cold smoke method. 

It's what works for us!

 

biggeorge50

Fire Starter

Dec 24, 2009

47

11

Cleveland, NY

• Nov 13, 2011

• #3

I've got 30# of bellies brining right now with your recipe Pops.  It will go in the smoker tonight for about a 24 hour cold smoke with hickory.  I wish I had some corn cobs to make authentic Fassett's bacon.

 

chefrob

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Sep 13, 2009

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az

• Nov 14, 2011

• #4

simple and direct..........nice pops!

 

venture

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Aug 1, 2008

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Central California

• Nov 15, 2011

• #5

Thanks Pops as always!

I think this puts that one at rest.

Good luck and good smoking.