Used pops brine, used 1/3 cup salt and 2.8 oz pink salt. Going to smoke 12-15 hrs with pitma
sters blend.
-
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.
First time making bacon
- Thread starter pc farmer
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Tasted pretty good. Wife said nice and sweet. Can only get better with smoke.
Bravo...... If the wife liked it, you are magic... stand back and enjoy the accolades.... Dave
The big smoke is tomorrow. Might need more salt next time, we will see.
pineywoods
SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
Group Lead
Looks like a great start and I'll look for the big finish good luck with the smoke
In the mes with pellet smoker.
Oh Yeah!!!!-----Only a matter of hours until you're hooked!!!!
Bear
Bear
Looks good!
I found with Pop's brine that we like 1/2 cup salt per gallon for bacon. I used that same mix for my pastrami and the salt content at a 1/2 cup wasn't enough for the beef.
I found with Pop's brine that we like 1/2 cup salt per gallon for bacon. I used that same mix for my pastrami and the salt content at a 1/2 cup wasn't enough for the beef.
Thanks guys, 4 hours of smoke on it now.
I only used 1/3 cup, might not be enough.
I only used 1/3 cup, might not be enough.
8 hours in. Don't know when I should stop the smoke?
How does the smoke look? Look like good smoke? TBS?
8 hours in. Don't know when I should stop the smoke?
Smoke looks good------You were probably right---12 to 15---Maybe longer.
When you pull it, I would wrap it in plastic wrap, and put it in the fridge for at least 36 hours before slicing.
Bear
Why the wait?
Everybody waits at least a few hours to let the smoke flavor get into the whole piece.
I used to wait over night. Then one time I didn't have time to slice it for two days.
When I did, I couldn't believe the flavor----Been doing it & recommending it ever since!!!
Bear
PS: You can steal a little to chow down on first !!!!
Last edited:
I don't have time to slice tonight so all will sit overnight.
I will slice some tomorrow and try to let the rest sit.
Thanks for the help Bear.
Thanks for the help Bear.
Oh and I pulled at 10 hrs.
Looking good, c farmer! Can't wait to hear/see how it turns out!
Red
Red
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
