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Curing Bacon Project

post #1 of 9
Thread Starter 

So I'm looking to cure my first bacon this weekend and this is the process I've decided on.  Any input would be appreciated:

 

1 - 10lb of bell, Bone removed skin on
2 - brine for 14 days in pop's brine
3 - soak for 3 hours, changing the water every 30 minutes
4 - fry a test piece
5 - Soak for 24 hours if too salty
6 - let dry in the fridge for 48 hours unwrapped
7 - cold smoke for 12 hours with AMNPS with apple, cherry, pecan, hicotry or a combination of the 4
8 - wrap in saran wrap and let it rest in the fridge for 5 days
9 - put into freezer and bring to near frozen
10 - remove skin and slice bacon
11 - vacuum pac bacon and skin


I'm wondering this looks good to most people or if anyone has any suggestions on what I should tweak.  Any help is appreciated.  Curious about peoples, soaking, drying and skni removal steps

 

Regards,

post #2 of 9

The great thing about Pop's Brine is that you can adjust the amount of salt to suit your tastes. If you like a lot of saltiness, go with the full cup per gallon. If not, I'd reduce it to a level you feel comfortable with.  For me, 1/3 cup was the sweet spot; this makes for a fairly sweet bacon. This also eliminates any need for soaking.

 

I would also remove the skin prior to smoking. If you're cold smoking for less than a few days, the smoke won't penetrate that side of the bacon.

post #3 of 9

Where can I find Pop's Brine recipe??

post #4 of 9
Quote:
Originally Posted by bigbaldbbq View Post

Where can I find Pop's Brine recipe??


Type in "Pops brine" in the search bar.......

Dave
post #5 of 9

Never mind I found it...lol

post #6 of 9
Thread Starter 

I'm pulling my belly out of the bring tomorrow.  The next steps are as follows

 

1 - rinse

2 - test fry

3 - remove skin or not  (unsure about this)

4 - let it dry for 24 hours in the fridge

5 - cold smoke for 3 nights for 12 hours each night - ie goes in at 8PM and pull it at 8am.

6 - let it rest for a 3 days in the firdge

7 - partially freeze and slice

 

Do these final steps sound good?  What are peoples thoughts on removing the skin before smoking. mneeley490 suggested to remove it but I wanted other peoples thoughts.   Seems like a waste.

post #7 of 9
Quote:
Originally Posted by zztop View Post

I'm pulling my belly out of the bring tomorrow.  The next steps are as follows

1 - rinse
2 - test fry

Doing a test fry "may" not tell you anything.... If your brine is high in salt, the 3 days in the refer and 24 hours in the refer will redistribute the salt to the center of the meat.... and make a homogenous flavor.... the outside cut for a test fry could be high in salt while the center is low in salt....

3 - remove skin or not  (unsure about this)

I remove the skin before the brine step..... skin doesn't absorb cure....

4 - let it dry for 24 hours in the fridge

I like to place it in front of a fan for several hours to form a good pellicle..... dry to the touch and a bit of a shine to it....

5 - cold smoke for 3 nights for 12 hours each night - ie goes in at 8PM and pull it at 8am.

I like to cold smoke at 70 or below...

6 - let it rest for a 3 days in the firdge
7 - partially freeze and slice

Do these final steps sound good?  What are peoples thoughts on removing the skin before smoking. mneeley490 suggested to remove it but I wanted other peoples thoughts.   Seems like a waste.
post #8 of 9

I have found that the skin is easier to remove after curing, if you decided to go that route.

post #9 of 9
No reason to leave the skin ont that I can think of. Slice it off with a filleting knife before curing(as others have said cure and smoke doesn't penetrate skin well), leave a good layer of fat on it, throw in the oven and roast it at a lowish temp, that drain the fat, chill and make your own lard.
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