First shot at Bacon
- Thread starter aeroforce100
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
themule69
Epic Pitmaster
it looks great. you better get another belly in the cure, they don't last long.DONE!!!!
One thing I would do differently is increase the salt. I used 1/3 cup of Kosher salt. next time, i might bump that up to 1/2 cup in the brine , due to the larger grains size of Kosher salt. Would also do more than one belly at one time. I don't think this batch of bacon is going to last too long.
how long did you smoke it?
Happy smoken.
David
Looks great!!!
I usually use about 3/4 cup of salt in Pops brine and it is perfect for us..
12-25 pounds in the bucket and it is the same every time..
Yes ..do get more bellie the next time..
Did you put the slabs in the freezer before you sliced??
Craig
I usually use about 3/4 cup of salt in Pops brine and it is perfect for us..
12-25 pounds in the bucket and it is the same every time..
Yes ..do get more bellie the next time..
Did you put the slabs in the freezer before you sliced??
Craig
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
