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Pop's Original Bacon-On-A-Stick Wet Brine Method! - Page 2

post #21 of 39

OK, I'm going nuts now wanting to try this and you do BACON the same way    yes, I know you use port belly for that but it's about the same   

post #22 of 39

Awesome looking bacon on a stick Pops looks like another one I gotta try!!!

post #23 of 39

love cured ribs myself...  i do babybacks with tenderquick instead of a brine and they also turn out great that way too. nice job Pops!!! great pics too.

post #24 of 39
Quote:
Originally Posted by erain View Post

love cured ribs myself...  i do babybacks with tenderquick instead of a brine and they also turn out great that way too. nice job Pops!!! great pics too.


erain,

If you have a post on that, could you link it?

I only use TQ. It would make it easier on an old guy to see how you did it (amount & time).

 

Bear

post #25 of 39

I do them too Bear I just use 1 tbs per pound and rub and let sit in the fridge overnight. or for about 4-6 hours. Rince and smoke.

post #26 of 39

Thanks Ron,

So we use the same amount of TQ per pound as with any other solid meat, but only give it 4 hours to overnight, instead of a number of days.

I wasn't sure about that, because there is probably only about 30% meat & 70% bone.

 

This is indeed on my short list!

 

Sounds good to me,

Bear

post #27 of 39

Glad to help man.

post #28 of 39

As always I hate to post after Pops and Ron, cause they have already said anything that needs to be said.

 

One little trick I use on brines is to clean out a veggie crisper on the bottom of the fridge.  Saves room in the fridge when brining.  Those with dedicated fridges don't have to worry about that kind of thing.  LOL

post #29 of 39

Hey Pops,

 

i had a question about your brine... Every brine I've used in the past requires boiling. Is it the same with this one or can I use it as soon as all the ingredients are dissolved?

 

I'm really looking forward to the bacon on a stick; can't believe I waited so long to try this!!! I appreciate the help!

 

Cheers,

 

Johnny K.

post #30 of 39

Those are some fantastic ribs right there. Just plain beautiful and the beef looks delicious too. Enjoyed your post. Thanks for sharing!

post #31 of 39

Everything looked delicious. Thanks Pops for such a great post! I've got to try the bacon on a stick.

post #32 of 39

I just made my own version of this. It came out great!

 

Thanks for the inspiration, Pops!

 

Disco

post #33 of 39

I know this is a really old thread, but I just picked up a couple of small whole belly pieces with the rib meat and bone attached to the belly meat.  Would bacon on a stick work for this or would the belly meat dry out on a longer hotter smoke? 

post #34 of 39
Quote:
Originally Posted by worktogthr View Post
 

I know this is a really old thread, but I just picked up a couple of small whole belly pieces with the rib meat and bone attached to the belly meat.  Would bacon on a stick work for this or would the belly meat dry out on a longer hotter smoke? 


There's no reason for the Belly meat to dry out before actual ribs done this way, because the meat is thicker. Ribs have less meat because of the rib bones inside the meat. Also it's not a "Longer" hot smoke-----It's only 5 or 6 hours.

 

Also since you're going to hot smoke you don't have to worry about completely curing.

 

I checked with Pops first, and followed his example years ago & did mine by Dry Curing with TQ:

 
I learned a lot from "Pops" too.
 
 
Bear
post #35 of 39
Quote:
Originally Posted by Bearcarver View Post


There's no reason for the Belly meat to dry out before actual ribs done this way, because the meat is thicker. Ribs have less meat because of the rib bones inside the meat. Also it's not a "Longer" hot smoke
It's only 5 or 6 hours.

Also since you're going to hot smoke you don't have to worry about completely curing.

I checked with Pops first, and followed his example years ago & did mine by Dry Curing with TQ:
Bacon-On-A-Stick      
 
I learned a lot from "Pops" too.
 
 
Bear

So would I cook them like ribs? Until they are the tenderness I'm looking for? I will probably use Pop's brine. So should the whole two weeks in the brine work? Thanks again Bear!
post #36 of 39
Quote:
Originally Posted by worktogthr View Post


So would I cook them like ribs? Until they are the tenderness I'm looking for? I will probably use Pop's brine. So should the whole two weeks in the brine work? Thanks again Bear!


If you're using Pops Brining method, follow how he did it (I think he cured for 3 days on these).

Then use the 3-2-1 smoking method he used.

 

If you use my TQ Dry curing method, follow my curing & smoking method.

 

Just don't mix the two, and don't forget since you're hot smoking just like regular uncured ribs, you don't have to worry about completely curing.

 

Pops can correct me if I'm wrong on any of this. He's still Da Man!!

 

 

Bear

post #37 of 39
Quote:
Originally Posted by Bearcarver View Post


If you're using Pops Brining method, follow how he did it (I think he cured for 3 days on these).
Then use the 3-2-1 smoking method he used.

If you use my TQ Dry curing method, follow my curing & smoking method.

Just don't mix the two, and don't forget since you're hot smoking just like regular uncured ribs, you don't have to worry about completely curing.

Pops can correct me if I'm wrong on any of this. He's still Da Man!!


Bear

Here is the cut of belly I purchased...




Could I use this for extra meaty bacon on a stick? Would I have to trim some of the fat on top? I would assume it will be a longer smoke than just spares due to the thickness of the meat. Depending on your answers, I will make a batch of pops brine and throw them in today so I can get them out on Saturday and let them dry in the fridge to smoke them on Super Bowl sunday. Thanks again for all the help!
post #38 of 39
Quote:
Originally Posted by worktogthr View Post


Here is the cut of belly I purchased...

Could I use this for extra meaty bacon on a stick? Would I have to trim some of the fat on top? I would assume it will be a longer smoke than just spares due to the thickness of the meat. Depending on your answers, I will make a batch of pops brine and throw them in today so I can get them out on Saturday and let them dry in the fridge to smoke them on Super Bowl sunday. Thanks again for all the help!

 

If that's thicker than a regular rack of Spare Ribs, it could take longer. I would find the thickest spot & put a meat probe in it. Then I would get it to at least 145° while in the first stage of the 3-2-1, before foiling it. Then just continue with the rest (-2-1).

If it takes 3.5 to get to 145°, then you'll end up doing 3.5-2-1.

 

Then I would slice between the rib bones, and where there is no bones, just slice in whatever thickness & width makes you happy.

 

I wouldn't trim all the fat off----Leave on as much as you're not afraid to eat. I love a little Bacon Fat, but I don't have a Cholesterol problem.

 

Bear

post #39 of 39
Quote:
Originally Posted by Bearcarver View Post

If that's thicker than a regular rack of Spare Ribs, it could take longer. I would find the thickest spot & put a meat probe in it. Then I would get it to at least 145° while in the first stage of the 3-2-1, before foiling it. Then just continue with the rest (-2-1).
If it takes 3.5 to get to 145°, then you'll end up doing 3.5-2-1.

Then I would slice between the rib bones, and where there is no bones, just slice in whatever thickness & width makes you happy.

I wouldn't trim all the fat off----Leave on as much as you're not afraid to eat. I love a little Bacon Fat, but I don't have a Cholesterol problem.

Bear

Excellent! Sounds like a plan. I will cure for three days, rinse, dry, sprinkle with a little CBP, garlic powder and onionnpowder and dry overnight in the fridge. I'll smoke on Sunday with a probe in and foil them
At 145 with some apple juice. I don't have any cholesterol issues either and on Super Bowl sunday, the more bacon fat the better haha. I'll leave the bellies as is. Thank you again and I'll be sure to share the results.
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