A friend gave me a bit over a pound of sliced raw middlans (belly like meat). I wish to try to turn this into bacon minus the smoke due to it being sliced. I plan on using Pop's brine and add a little maple syrup, pepper and use Cure #1. I plan on cutting the recipe in half since I don't need a gallon of brine for such a little bit of meat.
My question is that since it is sliced, I obviously don't need it to sit in the brine and cure for a week to ten days and was planning on only two or three days and I was wondering if that sounded right. Or maybe just an overnight or 24 hour bath similar to jerky?
I still might try cold smoking for about an hour or two for added flavor with a chunk of apple.
Thanks,
Gil.
My question is that since it is sliced, I obviously don't need it to sit in the brine and cure for a week to ten days and was planning on only two or three days and I was wondering if that sounded right. Or maybe just an overnight or 24 hour bath similar to jerky?
I still might try cold smoking for about an hour or two for added flavor with a chunk of apple.
Thanks,
Gil.
