- Jun 5, 2017
- 2
- 10
Hey everyone, I have been lurking on here for a few months now but this is my first post.
I was inspired to try out bacon.
I decided to go with Pops brine and started off with 20#s of belly. Mixed up 3 batches of brine using 1 cup sugar, 1 cup brown sugar, 1/2 cup of kosher salt and a heaping tablespoon of cure #1 per batch.
I let it sit in the fridge for 11 days and then yesterday thought it would be a good time to try a fry test.
I fried it up and it tasted way too sweet for my taste! Also the bacon burnt really easily.
I added another 1/2 cup of kosher salt to each of my two containers (1.5 gallon brine in each) stirred it up and placed my bellies back in.
Will this help add more salt to the bacon? Is it too late to try to mellow out the sweetness?
My plan was to let it sit in the saltier solution for another two days and then try another fry test.
I need some help from the experts, this bacon has to turn out or my wife might put a stop to my experiments!
Thanks!
I was inspired to try out bacon.
I decided to go with Pops brine and started off with 20#s of belly. Mixed up 3 batches of brine using 1 cup sugar, 1 cup brown sugar, 1/2 cup of kosher salt and a heaping tablespoon of cure #1 per batch.
I let it sit in the fridge for 11 days and then yesterday thought it would be a good time to try a fry test.
I fried it up and it tasted way too sweet for my taste! Also the bacon burnt really easily.
I added another 1/2 cup of kosher salt to each of my two containers (1.5 gallon brine in each) stirred it up and placed my bellies back in.
Will this help add more salt to the bacon? Is it too late to try to mellow out the sweetness?
My plan was to let it sit in the saltier solution for another two days and then try another fry test.
I need some help from the experts, this bacon has to turn out or my wife might put a stop to my experiments!
Thanks!