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Canadian Bacon using Pop's Brine 2nd try - Page 4

post #61 of 66
Thread Starter 

Not a stupid question. Mix up 1 gallon of the brine and put the meat in it. You can add enough meat to 1 gallon of brine so the meat stays submerged and fits loosely in the bucket. Put a ziplock bag full of water on top to keep the meat submerged.

post #62 of 66

Thanks Woodcutter!!!!

post #63 of 66

never fails with you does it. Wow it looks so good

post #64 of 66
Quote:
Originally Posted by Woodcutter View Post
 

They were in the brine for 12 days.


Set up to brine 10 days.  Many of the cooks are recommending 4 days max. I am using Meatheads recipe and he recommends 2 weeks.  Any idea what is correct?  Does 10 days make it too salty?

post #65 of 66

Follow the simple rule, 1/2 " thickness is 1 day, 3" =6 days + 2 days ( for safety). Then pull it and cut a piece out of the center and end. fry and taste. If it is not penetrated to center or salty enough put it back in the brine. Some people will go as long as 2 weeks. 

post #66 of 66
Quote:
Originally Posted by Tom Lippert View Post


Set up to brine 10 days.  Many of the cooks are recommending 4 days max. I am using Meatheads recipe and he recommends 2 weeks.  Any idea what is correct?  Does 10 days make it too salty?
I'm not familiar with meat heads recipe but if the recipe says 2 weeks I would follow that the first time if you are looking to achieve results similar to his. Do a taste test before you smoke it.If it's too salty you can soak it in water for a couple hours changing the water a few times to reduce a bit of the salt then smoke. I smoked some back bacon a couple weeks ago that I dry brined for 2 weeks and it wasn't too salty.
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