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!
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!
