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1st go at bacon w Pops Brine

Discussion in 'Hot Smoked Bacon' started by 73saint, May 12, 2018.

  1. 73saint

    73saint Meat Mopper SMF Premier Member

    Didn’t take many pics, hadn’t really planned on starting a thread (there seem to be so many bacon threads).

    I did take a few, so have a look if you want. I’m 7 hours in, cold(ish) smoking, my ambient temps in nola are 90 pits been right at 100 all day; with amazen pitmasters choice. Using my Lang 36. Got the belly from Costco and it has been in Pops brine for 14 days, then 3 full days of drying in the fridge, on racks. Seasoned w garlic powder, onion powder, black pepper and coffee rub.
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    Liking the color thus far....
    Getting excited.
     
  2. dcecil

    dcecil Smoking Fanatic SMF Premier Member

    Thats looking awesome, glad you decided to post. I am seriously looking forward to makin bacon. Im a little intimidated by the whole brining thing. Hopefully soon
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sweet. Never to many bacon posts.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Just jump into it. Pops brine is super easy. Any questions or issues, we will help.
     
  5. dcecil

    dcecil Smoking Fanatic SMF Premier Member

    Thanks farmer, Its definitely on the soon to do list. I will absolutely be asking questions
     
  6. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy, once you make your own bacon, it's almost impossible to buy store bought again!
    Al
     
  7. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Looks like a good start
    Richie
     
  8. 73saint

    73saint Meat Mopper SMF Premier Member

    Thanks everyone. Well, the smell in the fridge is killing me. I pulled the bacon after about 14 hours of smoke. Color is nice. I’ll give it a few days of rest; then will freeze and slice....
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  9. dcecil

    dcecil Smoking Fanatic SMF Premier Member

    WoW, that looks awesome. Great job
     
  10. 73saint

    73saint Meat Mopper SMF Premier Member

    Well, I finished slicing it up tonight. Came out great, couldn’t be happier. I froze the slabs for a few hours, and worked on them one slab at a time, while watching the game.

    We did fry up some and made BLTs. Apologies, but I didn’t get any pics of the actual bacon cooked up. But it looked great, and made some of the best BLTs we’ve ever had.

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    We ended up with 4 huge packs of slices, one big bag of bites for cooking in greens and beans, and a ziplock sample slice or two from every slab. Not a bad haul. I highly recommend making bacon if you haven’t already!
     
    dcecil likes this.
  11. dcecil

    dcecil Smoking Fanatic SMF Premier Member

    Man that turned out awesome Saint, great job. Can’t wait to do some
     
  12. 73saint

    73saint Meat Mopper SMF Premier Member

    Thanks!! I’m pretty excited. Now I need to order a good scale, and I will start doing some dry curing!!
     

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