Instead of buying my colleagues a Christmas present, I figured I would smoke them each some bacon. This is my first batch of bacon so I am pretty excited...heres what I have so far. I mixed up a batch of Pop's brine... (2 gallons of water, 2 Cups of Kosher Salt, 2 Cups of White Sugar, 2 Cups of Brown Sugar and 2 oz of Cure #1). In his Wiki, it says 10-14 days to soak for Pork Bellies....how do I know when to pull it and do a fry test? Ive seen a couple of people soak for 7 days so it makes me a little unsure of the time it needs in the brine. Here's what I have so far:
This was a 3.88 LB piece of belly that I cut in 3 pieces.
Took the rind off
Taking a nice bath
Weighted down with a ziplock full of water
I put them in the fridge around 11PM Saturday night and 10 days puts me at December 20. Do you think that it needs to go 10 days or can I pull them at 7? Any advice would be awesome and stay tuned for more pics. I plan to cold smoke these for about 12 hrs using Apple Dust in my Amazen. Thanks guys!