First batch

cansmoke

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• Jun 7, 2017

• #1

Step one - meat out of freezer. I've figured out the amount of cure for it.

Tomorrow once thawed, I start the brine. I need to do some reading to figure out how long.

It is just over 5 lbs (2435 grams)

Fingers crossed.

 

Last edited: Jun 7, 2017

SmokinAl

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• Jun 7, 2017

• #2

I usually dry cure my bacon, but if you brine it, using Pops brine recipe I would leave it in the brine for 8-10 days.

Al

 

cansmoke

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Will dry curing work better. If so, how long to cure.

 

tropics

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• Jun 7, 2017

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CanSmoke said:

 
Will dry curing work better. If so, how long to cure.

Click to expand...

​What cure calculator did you use.

I like this one

 http://www.diggingdogfarm.com/page2.html

I try to cure all my Bacon for 14 days just to be extra safe

Richie

 

cansmoke

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That's the one I used.  THanks

 

cansmoke

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It is about 5 lb of pork belly.

 

pc farmer

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CanSmoke said:

 
That's the one I used.  THanks

Click to expand...

Thats a dry cure.

 

cansmoke

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THanks all y'all, eh?

 

Last edited: Jun 7, 2017

myownidaho

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• Jun 7, 2017

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Keep on , keepin' on. Looks good so far.

 

cansmoke

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• Jun 9, 2017

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BaconStart2.jpg

• cansmoke
• Jun 9, 2017

It sits in the fridge and we wait.  I think barbequeing is not names correctly. Waiting and patience required.  

 

cansmoke

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1. After about 14 days, how will I know if they are ready to smoke?

2. How long do you smoke the belly?

 

cansmoke

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• Jun 14, 2017

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Reposting this