My 1st time using a wet brine for bacon. Weighed the hunks down. Now I just need to wait!
trueteam Smoke Blower Original poster Jan 23, 2015 114 14 Charlotte Aug 3, 2015 #1 My 1st time using a wet brine for bacon. image.jpg trueteam Aug 3, 2015 image.jpg trueteam Aug 3, 2015 Weighed the hunks down. Now I just need to wait!
My 1st time using a wet brine for bacon. image.jpg trueteam Aug 3, 2015 image.jpg trueteam Aug 3, 2015 Weighed the hunks down. Now I just need to wait!
pc farmer Epic Pitmaster Staff member Administrator OTBS Member ★ Lifetime Premier ★ Feb 17, 2013 16,293 6,005 Central Pa Aug 3, 2015 #2 Thats a nice belly. You use the regular brine or the lo salt brine? I like the lo salt one.
trueteam Smoke Blower Original poster Thread starter Jan 23, 2015 114 14 Charlotte Aug 3, 2015 #3 I used a heavy cup in a 2 gallon batch farmer.
trueteam Smoke Blower Original poster Thread starter Jan 23, 2015 114 14 Charlotte Aug 3, 2015 #4 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.
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.
pc farmer Epic Pitmaster Staff member Administrator OTBS Member ★ Lifetime Premier ★ Feb 17, 2013 16,293 6,005 Central Pa Aug 3, 2015 #5 http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt
trueteam Smoke Blower Original poster Thread starter Jan 23, 2015 114 14 Charlotte Aug 3, 2015 #6 Thanks farmer. Looks like I used a combo, lol.
pc farmer Epic Pitmaster Staff member Administrator OTBS Member ★ Lifetime Premier ★ Feb 17, 2013 16,293 6,005 Central Pa Aug 3, 2015 #7 Yup, thats what I thought too. Lol. As long say you dont change the cure amount, your good.
trueteam Smoke Blower Original poster Thread starter Jan 23, 2015 114 14 Charlotte Aug 3, 2015 #8 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!
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!
trueteam Smoke Blower Original poster Thread starter Jan 23, 2015 114 14 Charlotte Aug 17, 2015 #9 Bacon turned out great. Not too salty at all. image.jpg trueteam Aug 17, 2015 image.jpg trueteam Aug 17, 2015 image.jpg trueteam Aug 17, 2015
Bacon turned out great. Not too salty at all. image.jpg trueteam Aug 17, 2015 image.jpg trueteam Aug 17, 2015 image.jpg trueteam Aug 17, 2015