- 146 Posts. Joined 3/2013
- Location: Palmer AK
- Points: 14
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Jason, If you are looking for bacon hangers, I would just bypass AMAZON, and go right to Butcher & Packer for them. Butcher & Packer has their hangers for $6 and something. I saw hangers on Amazon starting at $24.99.
You are using Pops brine??
No flipping or test fry needed..
FYI, I just made 2 hams from pork butts and was able to use just 1 gallon of Pop's brine. It was 16 lbs of pork and it cured very well. I have wondered if there are limits to how much meat per gallon of brine and the answer seems to be as long as it is covered it will cure it. I think 16 Lbs is as about as much meat as you can get in 1 gallon of Pop's brine.
I use a dry cure, and I always do a test fry in case I screw up. So far I have never had to soak anything to remove excess salt flavor. I would recommend a test fry, no matter what kind of cure you use, just in case you screwed up. You can fix it before smoking, but not after.
It's not a lot of work, and you get to sample a little snack.
Thats why I picked pops brine. EASY
Dust works great in the AMNPS it burns just a little cooler which is good for cheese.