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Bacon Part II

post #1 of 7
Thread Starter 

I decided to do the other half of the belly I had left since my first attempt at bacon. Instead of coating with black pepper like I did the first time, I left it 'naked.' The first smoke turned out awesome and the bacon didn't last long. The first attempt was cold smoked with all hickory. This time I was torn between using hickory or apple wood. I compromised and used a mix of both. Though not quite as good as the peppered bacon, still would give it an 'A' for flavor. I'm hooked.


The second 1/2 belly ready to get happy in Pop's brine.


After 8 hours in the smoker.


After 12 hours. Had to cut it in half as my 30+ year old Rival slicer isn't long enough.


Some of the finished product. Guess what's for breakfast tomorrow.

post #2 of 7

Looks awesome.

 

Better get more curing.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks awesome.

 

Better get more curing.


Thanks. I may have to order another belly real soon. :icon_smile:

post #4 of 7
Looks great, I got mine in Pop's brine now, I only have about a half of a belly 6 lbs. I only used about have of the brine to cover the belly pieces, do you think I screwed up? Do I need to use the whole gallon of brine to get the proper amount of cure into the meat??
post #5 of 7
Quote:
Originally Posted by wazzuqer View Post

Looks great, I got mine in Pop's brine now, I only have about a half of a belly 6 lbs. I only used about have of the brine to cover the belly pieces, do you think I screwed up? Do I need to use the whole gallon of brine to get the proper amount of cure into the meat??


What did you do..... Make up 1 gallon per directions then only use 1/2 of it.....

If that's what you did, use the entire gallon with all the additives that are supposed to be there.....
post #6 of 7
Yup, that's what I did, thanks for the heads up . I'll get it changed to a full gallon....
post #7 of 7
Quote:
Originally Posted by wazzuqer View Post

Looks great, I got mine in Pop's brine now, I only have about a half of a belly 6 lbs. I only used about have of the brine to cover the belly pieces, do you think I screwed up? Do I need to use the whole gallon of brine to get the proper amount of cure into the meat??

 

I'm not a wet curer, but I'm thinking if you mixed all of the ingredients for a gallon of water with a gallon of water (Mixed real well), it doesn't matter how much of the mixture you use, as long as the meat is completely covered.

 

I believe it's the ratio of cure to water that is important.

 

Somebody can correct me if I'm wrong.

 

 

Bear

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