Bacon 1st timer Pops Brine Finished W/Pics

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Pretty Cool, Bacon looks super,   Good Job

Gary
 
 
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.
 
Holy crap! Who would put up 3 pics of the same thing!
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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!
 
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 it
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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!
 
 
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
 
 
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 it
icon14.gif
Dave were you able to save that belly meat?
 
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