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Bacon with Pops Brine

post #1 of 15
Thread Starter 

I turned a 10 lb pork belly into bacon using Pops Brine 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Cured it for 10 days, then removed from the brine.

Trimmed the Rind off,

Patted dry and coated with black pepper,

let sit in the fridge overnite before smoking

 

 

 

Smoked with Hickory pellets in the http://www.amazenproducts.com/ (Thanks Todd)

for 72 hours

 

 

 

 

sliced and ready to go

 

 

 

It turned out Great (as usual) 

Thanks for checking out my Bacon :icon_smile: 

post #2 of 15
Great looking bacon. What type of vacuum sealer do you have?
post #3 of 15
Thread Starter 

Thanks c farmer,

I have a Food Saver Vacuum sealer but this time i had my friend at

the local butcher shop slice and package it for me.

 

If it was gonna be in the freezer for more than 2 months i would Vac Seal it.

But it's only 10 pounds, and it's not gonna last very long :biggrin:

post #4 of 15

Nice color on your bacon. I also like the idea you sprinkled the pepper on instead of trying to put too much on and get it to stick.

 

Really well done. Congrats!

post #5 of 15

This is my next project.  Great looking bacon.

post #6 of 15
Raptor that's some good looking bacon . From Indiana
post #7 of 15

Raptor, that bacon looks great I have 15 lbs coming out of pops brine tomorrow. Could you help me with a couple of questions, I have tried bacon a few times and something isn't right.

 

1. Did you smoke for 72 hours straight or spread it out over a few days.?

 

2. Do you let it rest for a few days after removing from smoker before sealing it?

 

I have tried smoking for 12 hours and 20 hours and used apple and cherry dust I have tried dry curing and brining but always end up with more of a ham taste not really a bacon taste. This time I will be using pitmaster pellets from Todd and will smoke longer and let rest ( equalize ) longer.  Any sugestions would be appreciated.Thanks.

post #8 of 15
Great looking bacon! Fancy wrapping too!
post #9 of 15
Thread Starter 
Quote:
Originally Posted by CABIN View Post
 

Raptor, that bacon looks great I have 15 lbs coming out of pops brine tomorrow. Could you help me with a couple of questions, I have tried bacon a few times and something isn't right.

 

1. Did you smoke for 72 hours straight or spread it out over a few days.?

 

2. Do you let it rest for a few days after removing from smoker before sealing it?

 

I have tried smoking for 12 hours and 20 hours and used apple and cherry dust I have tried dry curing and brining but always end up with more of a ham taste not really a bacon taste. This time I will be using pitmaster pellets from Todd and will smoke longer and let rest ( equalize ) longer.  Any sugestions would be appreciated.Thanks.

 

Thanks Cabin,

Yes i smoked for 72 hours straight.

I let it rest in the fridge for 24 hours before slicing.

 

If your getting a ham flavor, you may be using to much salt.

I always use Pops brine and it comes out great everytime.

 

Looking forward to your results

post #10 of 15

Nice Job, Rap!!!

 

Good to see you haven't missed a step!!!Thumbs Up

 

 

Bear

post #11 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Nice Job, Rap!!!

 

Good to see you haven't missed a step!!!Thumbs Up

 

 

Bear

 

 

Thanks Bear,

I see you haven't either :beercheer:

post #12 of 15
Quote:
Originally Posted by raptor700 View Post
 

I turned a 10 lb pork belly into bacon using Pops Brine 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Cured it for 10 days, then removed from the brine.

Trimmed the Rind off,

Patted dry and coated with black pepper,

let sit in the fridge overnite before smoking

 

 

 

Smoked with Hickory pellets in the http://www.amazenproducts.com/ (Thanks Todd)

for 72 hours

 

 

 

 

sliced and ready to go

 

 

 

It turned out Great (as usual) 

Thanks for checking out my Bacon :icon_smile: 


Crapola, and I thought 24 hrs. is good and it is good, was perfect on ambient, carefully watching temps in box, never over 70*. Seems lot of folks on here donot go that far on smoke. Good job

post #13 of 15

Should've asked in last post, what was the temp in smoker during this, since you are looking at the equater?head-wall.gif

post #14 of 15
Thread Starter 
Quote:
Originally Posted by dave17a View Post
 

Should've asked in last post, what was the temp in smoker during this, since you are looking at the equater?head-wall.gif

 

 

Thanks to an arctic blast of air lately

The ambient temp in the smokehouse ranged from 25ºF - 47ºF

post #15 of 15

Nice looking bacon Ken. Just sliced my second batch. Going to try Pops brine on the next batch with the correct salt. First try I only had kosher salt and didn't put enough in it. Nice to hear from you again.

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