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Bacon Time / Pop's Brine

post #1 of 13
Thread Starter 
Time for bacon again!!

I'm going to try Pop's Brine with some extra seasonings!

2 - 10lb Pork Bellies went into the brine this evening.

How long should the bellies stay in the brine?

Here are a couple pictures of the bellies before they went into the refrigerator.
post #2 of 13
Thread Starter 
post #3 of 13
Thread Starter 
post #4 of 13

Well, I usually leave mine in the brine for 12-14 days.  Then they come out for  about 24 hrs to form a pelicle, and then in to the smoke for 12-18 hrs or longer depending on the color I want.
 

post #5 of 13

I do mine for 14 days.

 

I think in his thread he says 12-14 days

post #6 of 13
Thread Starter 
When it's time to smoke what is the ideal temperature for smoking?
post #7 of 13
Quote:
Originally Posted by MoneyMike View Post

When it's time to smoke what is the ideal temperature for smoking?

 

Depends on how long you want to smoke:

 

If you want good color & nice & smoky:

Cold smoke between 60* & 90*  for 20 to 40 hours.

Or Warm smoke at 130* for 9 to 12 hours. (My method.)

 

 

Bear

post #8 of 13
Thread Starter 
When the bellies come out of the brine what needs to be done before smoking?
post #9 of 13
post #10 of 13
Thread Starter 
Can the bellies be taken out of the brine earlier than the suggested 12-14 days?
post #11 of 13

I personally wouldn't mess with the cure recipe, method or time, they've been tried and tested.  I'd hate to bump someone off due to a couple of days.  Just my two penneth.

 

Gary

post #12 of 13
Thread Starter 
post #13 of 13
Thread Starter 


Let the smoke roll!!
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