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Bacon From My Pig.....Pop's Brine

post #1 of 13
Thread Starter 

I had 20 lbs of side meat from my recent pig butchering adventure. I mixed 1 1/2 gallons of Pop's brine and submersed them in my bucket for 9 days. Here are a few pictures.

 

 

Brine

 

 

These free Sam's club frosting buckets are perfect for 4 1/2 slabs.

 

 

I put this in the refrigerator for 9 days and didn't even look at it.

 

 

The bellies were rinsed after the brine and laid on the smoker racks with a fan to form a good pellicle.

 

 

The pig or "hog" was 250lbs and had the perfect thickness and fat ratio for my liking.

 

 

4 hours into drying

 

 

Approximately 5 hours of cold apple smoke from the pellets in the AMNPS.

 

 

A light mahogany.

 

 

Mellowing in the fridge.

 

 

Trimmed a few pieces to taste test.

 

 

A #10 skillet is always needed for taste testing bacon.

 

 

Foamheart, I was thinking of you as I was lightly burning my test pieces. I'll try even lower heat next time.

I dry cured a few times but after getting Pop's brine the way I like it, it is the only way for me. Thank you once again Pops. I'm really happy with my bacon's salt/sugar level.

 

Thanks for looking! 

post #2 of 13

I can only imagine how good that tastes.  Wow!

post #3 of 13
Thread Starter 

 

Partially froze the bacon for about 4 hours for slicing.

 

 

I found I could get the largest number longer pieces by cutting them 8" long.

 

 

The pan on the left is most of the short pieces. The others were eaten during the process.

 

 

I ended up putting 14 1/2 lbs in the freezer.


Edited by Woodcutter - 4/14/15 at 11:19am
post #4 of 13

Nice Job,  That will be some good stuff,    points1.png

 

Gary

post #5 of 13
Looks awesome Todd.

Points for your pig.
post #6 of 13
That looks phenomenal Todd ! Very nice !

Justin
post #7 of 13
Wow, that looks awesome! Thanks for posting, David.
post #8 of 13
Thread Starter 

Thanks everyone! I'm having a lot of fun with this pig in the freezer.


Edited by Woodcutter - 4/13/15 at 9:45am
post #9 of 13
:points:Quote:
Originally Posted by Woodcutter View Post
 

Thanks everyone! I'm having a lot of fun with this pig in the freezer. I can't wait to do the rear hams.

Todd you do know that sounds terrible 

 

Nice job on the Bacon That was from the one you butchered?

 

:drool: 

post #10 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 
:points:Quote:
Originally Posted by Woodcutter View Post
 

Thanks everyone! I'm having a lot of fun with this pig in the freezer. I can't wait to do the rear hams.

Todd you do know that sounds terrible 

 

Nice job on the Bacon That was from the one you butchered?

 

:drool: 


LOL, that didn't sound very good. Thanks, the bacon is from the pig I butchered. I still can't wait to get the hams in the brine bucket.....ha!

post #11 of 13

That looks really great Todd, I am envious. I didn't get any bacon made this year and its already hot.

 

That bacon looks amazing. What type slicer is that?

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

That looks really great Todd, I am envious. I didn't get any bacon made this year and its already hot.

 

That bacon looks amazing. What type slicer is that?


Thanks! I thought you just made some a few weeks ago. Maybe I was reading an old thread. (I'm 50 now ya know so I may slip a little once in a while)

post #13 of 13
Quote:
Originally Posted by Woodcutter View Post
 


Thanks! I thought you just made some a few weeks ago. Maybe I was reading an old thread. (I'm 50 now ya know so I may slip a little once in a while)

 

Your right, I did a side and a 1/2 I believe, a few months ago. The side I did was an experiment and I wasn't too happy with it. The other 1/2 a 1/2, I have one piece left. I learned not only from the experimental side, but from the 1/2 a 1/2. I cut off all the freezer burn before curing. When I cured leaving the freezer burn on, thinking I would trim afterwards, the freezer burn seemed to dissappear thru the cureing process. Who knew!

 

Either way I did 7 sides last year and it didn't last a whole year.  Bummer..... I guess I must have liked it too much....LOL

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