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Should i trim this up a little more?

post #1 of 12
Thread Starter 

I got just got the skin off the belly and was wondering if i should trim some more of the fat off?  Getting ready to go in the brine.  Its like christmas for me!!!!

 

 

Also, i never felt more manly than i do today

 

 

 

Should i cut this in half??

 

Should I put a cover over the bucket with the brine?

 

Thank you all for the help and i will keep you guys posted

post #2 of 12

yes and yes

post #3 of 12
Thread Starter 
Quote:
Originally Posted by voodoochile View Post
 

yes and yes


Ah its already in the brine.  Is it a big deal if i dont cut it in half?

post #4 of 12

:439:Hw big is the smoker. I cut my belly's in half to fit smoker. Different this year. Going crazy not smoking much. Building this cold smoker.

post #5 of 12
Thread Starter 

Its a weber smokey mountain 18.5.  I guess i could cut it when its out of the cure if it doesn't fit.  Just thought it would be easier to cure that way.

post #6 of 12
Thread Starter 

Also, i'm freaking my self out with this cure#1.  I made 4 gallons of pops curing brine (way to much but now i know).  I put about 4 heaping tablespoons and "a little more for good measure"  maybe a half tablespoon more.  Is that to much cure?  Is it to little?  I dont want to get anyone sick.  THanks for all the help

post #7 of 12

Pops recipe is on the low end of the scale for cure.

 

1 tablespoon per gallon.

 

Your good.

 

Leave the rest of the fat on.

post #8 of 12
Quote:
Originally Posted by mattyoc20 View Post
 


Ah its already in the brine.  Is it a big deal if i dont cut it in half?

no

post #9 of 12

While you have all that brine, throw in a couple a racks of spare ribs.  You'll thank me for suggesting it in two weeks.

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

While you have all that brine, throw in a couple a racks of spare ribs.  You'll thank me for suggesting it in two weeks

AHHHHH.....why didnt i think of that!!!!!! i only used enough brine to cover the belly and chucked the rest.   Rookie move

post #11 of 12
Quote:
Originally Posted by Foamheart View Post
 

While you have all that brine, throw in a couple a racks of spare ribs.  You'll thank me for suggesting it in two weeks.

DO you cure the spareribs as long as the pork belly or different amount of time?

Thanks

post #12 of 12

Looks like a great start!! I think the spares don't need as much time to cure as the bacon will. If I remember correctly Bearcarver dry cured his with TQ for about 4 days. I'd think a week in Pop's brine would do the trick. It's a fairly weak solution to allow for a longer cure time for hams. Your "little extra" shouldn't cause any health concerns, as has already been pointed out. You might drop Pops a pm and ask him about the ribs.

 

**Edit

Here's the thread on Bearcarver's "Bacon on a stick". http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step

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