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pops bacon brine question ?????

post #1 of 5
Thread Starter 

The recipe calls for  1/3 - 1  cup of salt ......... that is a pretty big range ... how much salt do most of you use .

 

also I cant find   the smoking instructions for bacon ....... please ...... anyone have the link

post #2 of 5

I like Pop's brine like this:

 

1 Gallon Water

3/4 Cup  of Kosher or 1/2 Cup of Sea salt

1 Cup White Granulated Sugar

3/4 Cup of Brown Sugar

1 TBS of Cure #1

 

The sugar and salt are a balancing act. If you cut the salt only it becomes sweeter and if you cut the sugar only it becomes salty.

 

Here is a thread for smoking with heat. You can also cold smoke it.

 

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

post #3 of 5

VooDoo.........Woodcutter has you covered. That recipe is the same one I use and that bacon is outstanding.

 

Brad

post #4 of 5
Quote:
Originally Posted by Woodcutter View Post

I like Pop's brine like this:

1 Gallon Water
3/4 Cup  of Kosher or 1/2 Cup of Sea salt
1 Cup White Granulated Sugar
3/4 Cup of Brown Sugar
1 TBS of Cure #1

The sugar and salt are a balancing act. If you cut the salt only it becomes sweeter and if you cut the sugar only it becomes salty.

Here is a thread for smoking with heat. You can also cold smoke it.

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
X2
post #5 of 5
Thread Starter 

thanks ........... I am picking up my "fresh side " this afternoon ....... I had the local meat shop order some for me ...... cant wait to try some home smoked bacon !!!!! ............... :drool:

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