Bacon Brine Problem

Discussion in 'Smoking Bacon' started by sacrifice, Feb 27, 2014.

  1. sacrifice

    sacrifice Newbie

    I am curing bacon using Pops cure. I made one gallon of cure and placed a half gallon of the cure in two Foodsaver bags with a slab of pork weighing about 6 pounds each, and sealed the bags. All was well for 8 days with no leaks.  However, I decided to leave for a while and while I was gone one of the bags developed a leak.  The pork belly in the leaky bag is still surrounded by brine, and I estimate about 50 -70 percent leaked.

    I am leaning towards re-brining the one slab, but my question to the forum experts is:  should I re-brine this slab or smoke as is?

    Thanks!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can add the brine from both bags together and put the 2 bellies in one bag if you want... then finish the brine time...
     

Share This Page