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Butcher Packer hickory bacon brine

post #1 of 6
Thread Starter 
Has anyone used this stuff. I bought a bag a long time ago and am going to make some canadian bacon with it. Just curious the instructions say to inject 20% and then only let sit for 24 hours. I have made home made bacon but not using this stuff. thanks in advance
http://www.butcher-packer.com/index....&products_id=9
post #2 of 6
you're link doesn't say anything about how much to pump , or am I missing it? .
20% is a lot but it all depends on the brine mix
post #3 of 6
Thread Starter 
It is 20% I followed the directions and I am cooking it right now. We shall see how it comes out. I did a fry test and it was good but I liked the totally homemade bacon instead of buying this brine mixture.
post #4 of 6
Thread Starter 
Just got done cooking this up. A couple things. I do like it but I don't think it's as good as bacon from "scratch". I didn't smoke it in the smoker do to it had smoke flavor added in with the brine mix. If you are looking for something easy this is it. I do think there is better results with out using the pre made brine. I would also brine it for 2 days instead of 1 like the instructions said.




post #5 of 6
It doesn't look all pink like the CB that I have done before. But I have never brine bacon before either. I always have done the tender quick and sugar method. You say that the bacon tasted good thou??
post #6 of 6
Thread Starter 
Ya it was good. but it probably should of soaked longer. but I followed the directions. Like i said I'll stick to "homemade" bacon.
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