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Bacon 1st timer Pops Brine Finished W/Pics - Page 2

post #21 of 37
Thread Starter 
Quote:
Originally Posted by twoalpha View Post
 

You've made this look easy. Nice


The worst part of doing it was shoveling the snow off the grass Thank for the kind words

post #22 of 37

Pretty Cool, Bacon looks super,   Good Job

 

Gary

post #23 of 37

Nice looking bacon. Now you're hooked.

post #24 of 37
Thread Starter 
Quote:
Originally Posted by chewmeister View Post
 

Nice looking bacon. Now you're hooked.


Wife even said you are going to have to make more before this is gone. LOL

post #25 of 37
Quote:
Originally Posted by tropics View Post
 


Wife even said you are going to have to make more before this is gone. LOL


Funny you should say that. Mine said the same thing.

post #26 of 37

Glad your results were good - out of curiosity, which version of the brine did you use (low salt or full salt)?

post #27 of 37
Thread Starter 
Quote:
Originally Posted by starwars1138 View Post
 

Glad your results were good - out of curiosity, which version of the brine did you use (low salt or full salt)?


I used the full salt that is why I had to soak it with a little more sugar added.

post #28 of 37
Quote:
Originally Posted by DaveOmak View Post

Everyone's waiting.....

 

Quote:
Originally Posted by DaveOmak View Post

Everyone's waiting.....

 

Quote:
Originally Posted by DaveOmak View Post

Everyone's waiting.....

Looks like buzzards found some mud.

post #29 of 37

Holy crap! Who would put up 3 pics of the same thing! :hit:

post #30 of 37
Nice work, I'm not sure if I should try this or not I may not fit out the door if I make my own!
post #31 of 37

Never smoked a Buzzard 

 

Gary

post #32 of 37
Quote:
Originally Posted by MARK BACON View Post

 

Last batch also had hair and nipples on the rind  ;)

 

Yeah, but that costs extra.

post #33 of 37
Quote:
Originally Posted by gary s View Post
 

Never smoked a Buzzard 

 

Gary


They're better fried extra crispy.

post #34 of 37


Got a friend I work with, had his hog killed by dogs. He left the belly with the rib, questioning it. Thought obought it for a sec and said go for itThumbs Up

post #35 of 37

I have my first batch of bacon curing in Pop's brine, friday will be 2 weeks and I plan on smoking on Saturday. I'm still a little confused about temperature, seeing alot opinions. From what I can tell smoking temp should be 100 to 120 degrees. Hope it turns out because I can't wait to try it. If it does, I'm ordering 30lbs of pork bellies and getting the next batch ready. HMMMMMMMMM BACON!

post #36 of 37
Thread Starter 
Quote:
Originally Posted by Rbacci View Post
 

I have my first batch of bacon curing in Pop's brine, friday will be 2 weeks and I plan on smoking on Saturday. I'm still a little confused about temperature, seeing alot opinions. From what I can tell smoking temp should be 100 to 120 degrees. Hope it turns out because I can't wait to try it. If it does, I'm ordering 30lbs of pork bellies and getting the next batch ready. HMMMMMMMMM BACON!


Rbacci you will be happy with it, remember to do a fry test for salt taste. Post some pics when its' done

post #37 of 37
Thread Starter 
Quote:
Originally Posted by dave17a View Post
 


Got a friend I work with, had his hog killed by dogs. He left the belly with the rib, questioning it. Thought obought it for a sec and said go for itThumbs Up


Dave were you able to save that belly meat?

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