Ok I cant stand the pics anymore. Im going to dive into the bacon!!! I got a few questions so I do not end up in the ER or Dead lol. I have been reading on this site and I have come up with a scenario that I want to run pass you guys.
From what I have read, Bacon is nothing more than..
1. Brine it
2. Dry it
3. Fry test
4. Smoke for flavor
5. Freeze/enjoy
Not that I am downplaying the process, But if I make it sound simple, my mind tells me even I can DO IT LMAO.
Im reading about Pink salt and the process.. So here are some questions......
1. Popps' recipe it states to add pink salt per Qty. of water. Others on here have said add according to the # of meat?? Whats best??
EDIT~~~ Reading more I found that going by the water amount is for wet brine curing as opposed to a dry rubb curing where you add PS according to the amount of meat you are smoking.....Sound right? lol
2. After I brine it for 5-8 days, how long does it need to sit in the fridge uncovered to dry out? Im assuming about 8-12 hours
3. Is it best to smoke the meat when the outside temp is low, as in early morn or late at night ?
4. And the WSM needs to stay UNDER 100 Deg. so as not too melt the bacon fat resulting in cooking it ??
So this is what Im planning on doing...
5# meat in the brine skin and rind off for 5-8 days..
Water, salt, sugar, pink salt, pepper, spices etc....
Dry in the fridge for X number of hours
Smoker under 100 deg for 4-12 hours...
Freeze fry and enjoy lol
Did I miss anything?? Its 130 in the AM and I am at work and I have been reading and writing for hours lol. Don't beat me up too bad
Mike
From what I have read, Bacon is nothing more than..
1. Brine it
2. Dry it
3. Fry test
4. Smoke for flavor
5. Freeze/enjoy
Not that I am downplaying the process, But if I make it sound simple, my mind tells me even I can DO IT LMAO.
Im reading about Pink salt and the process.. So here are some questions......
1. Popps' recipe it states to add pink salt per Qty. of water. Others on here have said add according to the # of meat?? Whats best??
EDIT~~~ Reading more I found that going by the water amount is for wet brine curing as opposed to a dry rubb curing where you add PS according to the amount of meat you are smoking.....Sound right? lol
2. After I brine it for 5-8 days, how long does it need to sit in the fridge uncovered to dry out? Im assuming about 8-12 hours
3. Is it best to smoke the meat when the outside temp is low, as in early morn or late at night ?
4. And the WSM needs to stay UNDER 100 Deg. so as not too melt the bacon fat resulting in cooking it ??
So this is what Im planning on doing...
5# meat in the brine skin and rind off for 5-8 days..
Water, salt, sugar, pink salt, pepper, spices etc....
Dry in the fridge for X number of hours
Smoker under 100 deg for 4-12 hours...
Freeze fry and enjoy lol
Did I miss anything?? Its 130 in the AM and I am at work and I have been reading and writing for hours lol. Don't beat me up too bad
Mike
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