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1st time with Pop's brine

post #1 of 9
Thread Starter 
My 1st time using a wet brine for bacon.





Weighed the hunks down. Now I just need to wait!
post #2 of 9
Thats a nice belly.

You use the regular brine or the lo salt brine?

I like the lo salt one.
post #3 of 9
Thread Starter 
I used a heavy cup in a 2 gallon batch farmer.
post #4 of 9
Thread Starter 
My first go, I have only done the dry cure previously. Would that be considered lo salt? Or is there another recipe I missed? Thanks.
post #5 of 9
post #6 of 9
Thread Starter 
Thanks farmer. Looks like I used a combo, lol.
post #7 of 9
Yup, thats what I thought too. Lol.

As long say you dont change the cure amount, your good.
post #8 of 9
Thread Starter 
All good on the cure. I will try the lo salt one with the belly I have in the freezer! About the same salt, but a lot less sugar. Thanks for the info!
post #9 of 9
Thread Starter 
Bacon turned out great. Not too salty at all.





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