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Labeling items in pops brine

post #1 of 8
Thread Starter 
Hi everyone. I have been learning so much from everyone I just have to give a shout out "thank you" to all of you. I do have a Question though. I smoked 25 lbs of bacon awhile back and my friends and family loved it. Needless to say it's almost gone. I did a dry cure but want to try pops brine this time. A few people want to supply me with their own pork bellies to do. Is there a way to label them in the bucket while they are brining so I can keep track of who gave me what?
post #2 of 8
Stick them with plastic colored toothpicks. Or the swords they put in tropical drinks.
post #3 of 8
Thread Starter 
Thanks dirtsailor2003
post #4 of 8
Quote:
Originally Posted by dirtsailor2003 View Post

Stick them with plastic colored toothpicks. Or the swords they put in tropical drinks.

Good One!!!!...JJ

post #5 of 8

Carve their initials in the fat cap! 

post #6 of 8
Thread Starter 
I like that one biteme7951. Thanks.
post #7 of 8

Just don't initial too close to the sampling end! :-)  (I call it smoker shrinkage on all meat smoked for others)!

 

Barry.

post #8 of 8
Thread Starter 
Thanks Barry that's a great idea. Shrinkage.
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