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Bacon w/Pops Brine

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ptcruiserguy

ptcruiserguy

Smoking Fanatic
Original poster
SMF Premier Member
Sep 16, 2011
662
14
Sharps Chapel, Tn
Hey everyone, got a couple of questions on Pops Brine for Bacon.

1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt).

2. My pork belly I am using is only 2.10 lbs. Will that make any difference

on curing time or amount to use to cure?

Thanks

Mike
 
 I believe either will work, Something I have learned here is to measure by weights. Sea salt and kosher are different weights so not the same measurement bu tsp.. etc. There are people doctoring the recipe so it should not be a problem. 
 
AB Canuck said:
 
 I believe either will work, Something I have learned here is to measure by weights. Sea salt and kosher are different weights so not the same measurement bu tsp.. etc. There are people doctoring the recipe so it should not be a problem. 
Click to expand...
Okay, thanks AB

Just didn't want to overdue anything or mess something up.

Mike
 
ptcruiserguy said:
 
Hey everyone, got a couple of questions on Pops Brine for Bacon.

1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt).

2. My pork belly I am using is only 2.10 lbs. Will that make any difference

on curing time or amount to use to cure?

Thanks

Mike
Click to expand...
Mike you can use the Kosher no problem,I use the lower salt recipe.

The thickness of the Bacon is how to determine the time,I like letting it sit in the brine 10 to 14 days ( my choice even on thinner pieces)

Post it up when you do it

Richie 
 
ptcruiserguy said:
 
Hey everyone, got a couple of questions on Pops Brine for Bacon.

1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt).  Pop originally calls for sea salt, but most of us use kosher in the amounts he calls for.

2. My pork belly I am using is only 2.10 lbs. Will that make any difference 

on curing time or amount to use to cure?  It'll be just fine.  7 days per inch of thickness + a couple of days for safety and you'll be great. Use the ingredients and water called for in Pop's recipe and you'll be ok.

Thanks

Mike
Click to expand...
See my answers above, and I'll answer the one most have next, nope, you really can't over cure with Pop's brine...

You're gonna love what you create with this process!
 
Last edited:
Thanks Richie. 

Hope I remember how to post pics of everything 
icon_redface.gif
 
Thanks for the reply CB.

I have done this before, just been a long while, and didn't wanna screw my bacon up.

Mike
 
Looking good,,, I just did my first bellie using pops,,, good,,, but I will make some changes next time. 

I will be watching
 
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