Recent content by wallpe

Did a search but have not been able to find anything. Is there a way to do a more detailed search.

I am open to anything. Most of my friends bring things to me to try/figure it out.

My friend just dropped off two small venison ham sections that are about 1.5 to 2 lbs each. I am wanting to cure them and smoke them. Figured this would be the place to get help. Would like to make one similar to a brown sugar pork ham and looking to experiment with the other. All...

SonnyE....although you may not believe me, That was my sister-in-laws reaction. I like more traditional smoked bacon. I am not one to step out of the norm, although I will admit that I tried it. It was not bad, but not something I would make for my self on a regular basis. I can see my...

This is the response from the person I made the Pickle Flavored Bacon for... "The dill pickle bacon was beyond delicious!!! It was full of dill flavor that actually complemented the hickory smoked bacon! Insane as it may sound, it was very tasty. The bacon wasn't sour. I kept getting hints of...

I appreciate all the feedback. My first round of Pickle Flavored Bacon will be smoked in the next couple of days. I used Pops Brine and will be adding a seasoning to it once removed. I will post later to let you know how this turned out.

I am taking in all advice. I have scrapped my original plan. I am going back and using pops brine and will add a dill seasoning before smoking. I know that I am learning, and partly why I joined the forum. You guys have been at it longer than I. All advice is welcomed. As I said before...

how long would you suggest to brine

Point taken. Thanks for the insight.

I used the same amount of powder I have used for other bacon cures I have used. Other cures have called for 1 teaspoon of curing salt for up to 5 pounds of pork belly.

I believe who i am making this for is looking for the dill flavor.

This looks like a better idea than what I was trying. So if I understand what you are saying, use pops brine as is and after the brining process add to pickle juice to the brine, or take the meat out of the Brine and soak it in pickle juice? I could also just use pops brine, and once removed...

If following pops brine, could I substitute pickle juice for the water?

Not something I find to be appealing either. But I will try anything for family.

Good morning all. I am new to Smoking Meat Forums. I have been smoking meats and dry curing bacon now for the past year. I had a request from a friend for Pickle Flavored Bacon. I took the pork belly (2.5 lbs) and rubbed with kosher salt and 1 tsp. of pink curing salt (Prague Powder No. 1)...