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a little bacon advice please

Discussion in 'Hot Smoked Bacon' started by jdwalker, Oct 20, 2013.

  1. jdwalker

    jdwalker Newbie

    I took my belly out of Pop's brine today (day #12). I cut into it and this is what I saw.

    details are:

    5.1 lb previously frozen skin off belly
    Pop's brine except I substituted maple syrup for the white sugar.
    completely submerged sandwiched between two cooling racks to ensure full contact with brine
    in brine for 4 hours shy of 12days

    My question is this: I noticed after cutting into the belly the center was bright red and the edges have lost its color are greyish. Does this mean the belly didn't fully cure? If so, should I put it back in the brine? Or hot smoke it and eat it or freeze it quickly? My plan was, since it is my first attempt at bacon, to cold smoke half and hot smoke half to see which I prefer. any help is greatly appreciated.


  2. David

    Everything is fine. The color change is a chemical reaction from the cure.

    Go ahead as you have planned. I cold smoke only my bacon. I don't see any reason to cook it twice. After you do some cold and hot. Let us know what you think. What are you going to use for smoking? how long are you planning to smoke?

    Happy smoken
  3. jdwalker

    jdwalker Newbie

    thank you so much for the reply. I plan on using my amnps with apple and maple pellets. I have a mailboxish mod on my ceramic smoker. I plan on posting my process and results when all is done in hopes of getting as much constructive criticism as possible.
    thanks again,

  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    For cold smoking you can go 24 hours or more in the smoke.
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looking forward to seeing how your bacon turns out.
  6. jdwalker

    jdwalker Newbie

    Me too. I cut a test slice and fried it up. It was excellent as it was. It can only get better with smoke as long as I don't screw it up.