First Go at Belly Bacon with Pop's Brine - Started 5/6/17

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

briggy

Smoking Fanatic
Original poster
Jun 27, 2014
602
154
Ohio
Well this one has been on the list for quite some time and I wanted to get it started while we're still having cool nights in Ohio.  Trying the boneless belly from Costco:

Just shy of 10 pounds:


Prepping for Pop's famous brine:


Cut the slab into three pieces and into the brine:


Now the waiting game......
 
Pretty happy with the selection and prices at our local Costco.  Unfortunately I have to wait on the bacon to cure, doing a first go of grinding my own hamburger tonight - man would the bacon go nice with that....
 
Pretty happy with the selection and prices at our local Costco.  Unfortunately I have to wait on the bacon to cure, doing a first go of grinding my own hamburger tonight - man would the bacon go nice with that....

Grinding Smokey bacon into the burger is a nice treat! With that said home ground burger is a nice tear too!
 
Grinding Smokey bacon into the burger is a nice treat! With that said home ground burger is a nice tear too!
I will definitely have to do that in a few weeks when the bacon is complete.  The fam was quite happy with the first batch of homemade burgers!
 
What are your prices?  I get them for $3.35

We try to keep our sodium intake as low as possible. The only salt brand we use is Diamond Crystal Kosher salt. Comparing the stats on the back of the box to other brands, the sodium content is lower. I stopped using any Morton brand salt a while ago. I get a large box of diamond crystal at a Penzey's location near my office.
 
We try to keep our sodium intake as low as possible. The only salt brand we use is Diamond Crystal Kosher salt. Comparing the stats on the back of the box to other brands, the sodium content is lower. I stopped using any Morton brand salt a while ago. I get a large box of diamond crystal at a Penzey's location near my office.
You are mistaken. The sodium contents are the same by weight. Diamond Crystal is just less dense, so it is lower sodium per volume. For cures, you need to go by weight.
 
You are mistaken. The sodium contents are the same by weight. Diamond Crystal is just less dense, so it is lower sodium per volume. For cures, you need to go by weight.

You're right. I'm wrong. It's the same by weight. Most of the recipies I use when I make bread, call for more kosher salt by weight if you use kosher salt instead of table salt. I typically get the same amount of flavor from the lower density.
 
Well I intended on 18-24 hours with the AMNTS but I like the color after 12 hours of smoke and 36 hours of resting in the reefer.  Just put in the freeze for a couple prior to slicing.  12 hour smoke was Todd's Maple and Cherry pellets mixed:


 
Last edited:
That is some good lookin bacon.

Did you cold smoke it?
 
Gotta have a good slicer for sure

I bet you will want more then 12 hours smoke time. But, it's all what you like.

Can't wait to see how you like it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky