dave17a
Smoking Fanatic
Gonna have to get some of that dust. The jar which I think is 9 oz. is enough for how much bacon? Gonna order my bellies soon. Thanks
Only 2nd year on bacon. Can do full recipe on pop,s brine. Love it specialy with some onion and garlic powder. Sausage makers is salty. Feller needs to soak at least a hour or two
I finally got around to trying the peppered bacon. The Pop's brine I use only has 1/3 cup of salt per gallon, so the bacon comes out on the sweet side, which everyone seems to like. But the pepper really seems to balance out the sweetness to me. I think I like it better, but no one else in my family likes a lot of black pepper. Too bad. I will be making up another batch soon, and there will be more Tatonka and pepper bacon this time.
That's the beauty of using Pop's recipe. YOU control the salt. I have found that 1/3 cup per gallon (plus maybe a tablespoon) is the sweet spot for me.
Only 2nd year on bacon. Can do full recipe on pop,s brine. Love it specialy with some onion and garlic powder. Sausage makers is salty. Feller needs to soak at least a hour or two
It's an image of me that I made on AMC's Mad Men website. People think it looks pretty close.
Full cup is great with us. Your avatar keeps me wonderin'
I'm not an expert on cold smoking, but I believe you want your smoker temp between 45° and 70° to keep condensation from forming and blocking the smoke penetration. I'm sure somebody with more knowledge about that will chime in soon.Ok so I've never cold smoked bacon....is there a certain temperature to smoke at? I can keep my cold smoker just above freezing. Any reason this method wouldn't work?
Dr. K, most Boston butts have a thick layer of fat on the top. If you slice off about the top 2" of the butt, you have a small slab you can cure that looks virtually indistinguishable from belly, for a fraction of the price.
Wow lotsa bacon. I have a skinless 12lb. belly quartered in 4 foodsaver bags in the freezer @ $2.99lb I need to cure. I've been hearing meat prices are suppose to go up soon. I got a couple Boston butts @ $.99lb. this winter. I may try Buckboard bacon if bellies keep rising. I am finishing Pop's wet cured Canadian bacon from last Fall. Kroger has boneless pork loins on sale @ $1.89lb. starting tomorrow. I'll have to load up.