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Bacon with Pops Brine

post #1 of 15
Thread Starter 

I started this Bacon Oct. 26.  It started out about 12lbs I think.  I always use pops brine and it turns out fantastic this time I thought I would try a little maple syrup:

 

2 Gallons water

2 Cups Kosher Salt

1 Cup Maple Sryup

1/2 Cup Brown Sugar

2 TBSP Pink Salt

 

I took it out last night rinsed and put in the fridge to dry over night.  I just put it in the MES @ 100 and lit one end of the AMAZN with Maple pellets.

 

700

Here it is just getting started!  I will probably let this go for 10 hours or so.


Edited by BlueBombersfan - 11/12/12 at 6:30am
post #2 of 15

popcorn.gif  Interested in the outcome.

post #3 of 15
no cure?
post #4 of 15
Quote:
Originally Posted by bmudd14474 View Post

no cure?

NO CURE??

post #5 of 15
Thread Starter 

Oops sorry guys I missed the most important ingredient when typing the post.  I had 2 TBSP of Pink Salt in the brine and edited the list up top.  Sorry for any confusion.

post #6 of 15
Thread Starter 

Here is a shot of the bacon when it came out last night.  It was getting late so I snapped a quick pic then into the fridge for the night.

 

700

 

Sliced pics will be up in the next few days!!

 

Thought I would add a little bearview to wish him a speedy recovery.

 

700


Edited by BlueBombersfan - 11/12/12 at 8:51am
post #7 of 15

I want to try Pop's brine one of these times. I have been using a dry cure that T Johnson posted some time ago and have been happy with it. I'm used to getting something the way I like it and repeat.repeat.....repeat. Need to expand my horizons as they say.

post #8 of 15

Looks like some great Bacon. Pops Brine is the easiest method there is for makin' Bacon...JJ

post #9 of 15
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

I want to try Pop's brine one of these times. I have been using a dry cure that T Johnson posted some time ago and have been happy with it. I'm used to getting something the way I like it and repeat.repeat.....repeat. Need to expand my horizons as they say.

I agree with repeat repeat repeat that's why I always use Pops brine method!  Its so easy!!

post #10 of 15

Great Looking Bacon!!

It took me many batches to "Tweak" my recipe, and I don't deviate from it.

I'll have to try Pops brine recipe and compare it

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #11 of 15
Quote:
Originally Posted by BlueBombersfan View Post

Oops sorry guys I missed the most important ingredient when typing the post.  I had 2 TBSP of Pink Salt in the brine and edited the list up top.  Sorry for any confusion.

No problem.. 

It looks fantastic! Whet was the final IT? Did you just leave it at 100 the whole smoke?

post #12 of 15
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post

Quote:
Originally Posted by BlueBombersfan View Post

Oops sorry guys I missed the most important ingredient when typing the post.  I had 2 TBSP of Pink Salt in the brine and edited the list up top.  Sorry for any confusion.

No problem.. 

It looks fantastic! Whet was the final IT? Did you just leave it at 100 the whole smoke?

I left it @ 100 for the first few hours then bumped up to 130 for the rest of the day. 

post #13 of 15

MMM, I just bought some belly; can't wait to do a bacon myself!  icon_biggrin.gif

 

So does anyone use Pops Brine and do a cold smoke the entire time? Cold smoking in the summer here is between 90-115, unless we use ice blocks.

What is the difference between cold smoking and cooking at about 130 or cooking higher temps when you end up frying the bacon before serving?

-E

post #14 of 15

There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.

 

Here is what I understand, max heat allowable is approx 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx 140 carefully watching to not render the bacon. Some small amounts of weigh loss are generally given to loss of water from curing. Less than 5% seems acceptable.

 

Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.

 

If you still have questions and don't we all I would suggest you read either:

 

Bearcarvers Tutorial

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

 

Craigs Tutorial (Pops Brine)

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

 

These guys are ahead of the curve on makin bacon.

 

Hope it helps.

post #15 of 15
Thank you Foam! And you posted links, very helpful. This site is the best, everyone's contributions have made it possible for me to even attempt cooking in the smoker.
I think I'll do Pop's brine because of time restraints, and I wont be so timid smoking bacon in Phoenix during the summer.
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