First go at bacon

Discussion in 'Smoking Bacon' started by akdutchguy, Apr 26, 2013.

  1. akdutchguy

    akdutchguy Meat Mopper

    Just got some nice pork bellies from my brother in law. What else would I do with it but make some bacon. I'm going to use Pops brine recipe. I also ordered a amazen smoke generator. I'm excited to try this. I will get some pics up when we get going.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  I'm in never did bacon before still on my to do list. and looks like a welcome is due[​IMG]
  3. akdutchguy

    akdutchguy Meat Mopper

    Thanks for the welcome. There is so much fun stuff to try and so little time.
  4. Jason,  If you are looking for bacon hangers, I would just bypass AMAZON, and go right to Butcher & Packer for them.  Butcher & Packer has their hangers for $6 and something.  I saw hangers on Amazon starting at $24.99.[​IMG]
  5. akdutchguy

    akdutchguy Meat Mopper

    Well I got the meat soaking in the brine. I only did 5 pounds. Just in case I screw something up I'm only out 5 pounds. I will keep flipping them over for 14 days and then test fry a but to see if I can make a go at the next 25 pounds
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Are you using Pop's brine? If so you shouldn't have any problems. Are you going to cold smoke or hot smoke?
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will be watching this. I just put my first bacon in pops brine on sunday.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    You are using Pops brine??

    No flipping or test fry needed..

  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    FYI, I just made 2 hams from pork butts and was able to use just 1 gallon of Pop's brine. It was 16 lbs of pork and it cured very well. I have wondered if there are limits to how much meat per gallon of brine and the answer seems to be as long as it is covered it will cure it. I think 16 Lbs is as about as much meat as you can get in 1 gallon of  Pop's brine.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use a dry cure, and I always do a test fry in case I screw up. So far I have never had to soak anything to remove excess salt flavor. I would recommend a test fry, no matter what kind of cure you use, just in case you screwed up. You can fix it before smoking, but not after.

    It's not a lot of work, and you get to sample a little snack.

  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So after pulling it out if the brine, slice a few pieces and fry them to taste it. If ok then smoke.
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    I looks pretty hard to screw up..

    I rinse them and put them in the fridge..

    Smoke em..


    real simple curing brine:

     for every 1 gallon of water, add:

    1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

    1 cup granulated sugar or Splenda®

    1 cup brown sugar or Splenda® brown sugar mix

    1 tbsp cure no. 1 pink salt

    stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

    weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

    Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

    You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thats why I picked pops brine.  EASY
  14. akdutchguy

    akdutchguy Meat Mopper

    It looks pretty hard to mess up. The reason I was going to test fry was for the saltiness. I used 3/4 cup of salt. Until I get that figured out i will test fry. I am going to cold smoke it with an amazen smoke generator that should be at the post office today. I will get some pics coming when I get the smoker going. Is there a good temp to cold smoke at? It is still around freezing at night here so that should make cold smoking the way to go I think.
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Any pics yet??
  16. akdutchguy

    akdutchguy Meat Mopper

    If you want pics if meat soaking in the fridge I can get some. I don't really get excited til it gets in the smoker. I really get excited when it is done and out of the smoker. I messed up on my Easter ham and didn't get any pictures. I will learn from my mistakes and take more pics :)
  17. akdutchguy

    akdutchguy Meat Mopper

    Well I just got my AMNPS from the post office. What a nice looking product. ( other than the made in China sticker) it is very stout and looks like it should keep me happy for a long time. Can't wait to try it on this bacon. Maybe some cheese while I wait for the bacon. The possibilities are endless. One question on the amnps. Does the wood dust burn fine in the little pellet smoker? Some bodies big fat fingers clicked dust instead of pellets.
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Dust works great in the AMNPS it burns just a little cooler which is good for cheese.
  19. akdutchguy

    akdutchguy Meat Mopper

    So after lots of peeking at it and poking it, two weeks is finally over. I pulled out some bacon to test fry this morning. Even with out smoking it this was the most amazing bacon I have ever eaten. I won't test fry anything else in pops brine. I wasn't sure on the salt level. I used 3/4 cup and it was spot on. I was curious about the sugar level in it as I am not a big fan of sweet meats. There was just a hint of sweet. Not so much that it overwhelmed the palett, but was the right combo with the salt. My hats off to pops and his amazing brine.
    I need to dry it out today while I go to work. I hope to cold smoke it tomorrow with the new amnps. I'm excited to try this bacon smoked. The meat was from my brother in laws organic barley fed pigs.
    Will keep you posted with the smoke if I can get to it tomorrow
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    Glad it turned out. Did you use the 1 cup white and 1 cup brown sugar or did you reduce the sugar?

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