Bacon From My Pig.....Pop's Brine

Discussion in 'Smoking Bacon' started by woodcutter, Apr 10, 2015.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I had 20 lbs of side meat from my recent pig butchering adventure. I mixed 1 1/2 gallons of Pop's brine and submersed them in my bucket for 9 days. Here are a few pictures.


    Brine


    These free Sam's club frosting buckets are perfect for 4 1/2 slabs.


    I put this in the refrigerator for 9 days and didn't even look at it.


    The bellies were rinsed after the brine and laid on the smoker racks with a fan to form a good pellicle.


    The pig or "hog" was 250lbs and had the perfect thickness and fat ratio for my liking.


    4 hours into drying


    Approximately 5 hours of cold apple smoke from the pellets in the AMNPS.


    A light mahogany.


    Mellowing in the fridge.


    Trimmed a few pieces to taste test.


    A #10 skillet is always needed for taste testing bacon.


    Foamheart, I was thinking of you as I was lightly burning my test pieces. I'll try even lower heat next time.

    I dry cured a few times but after getting Pop's brine the way I like it, it is the only way for me. Thank you once again Pops. I'm really happy with my bacon's salt/sugar level.

    Thanks for looking! 
     
    c farmer, foamheart and tropics like this.
  2. ernesttbass

    ernesttbass Smoke Blower

    I can only imagine how good that tastes.  Wow!
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member


    Partially froze the bacon for about 4 hours for slicing.


    I found I could get the largest number longer pieces by cutting them 8" long.


    The pan on the left is most of the short pieces. The others were eaten during the process.


    I ended up putting 14 1/2 lbs in the freezer.
     
    Last edited: Apr 14, 2015
    c farmer, waterinholebrew and gary s like this.
  4. Nice Job,  That will be some good stuff,    [​IMG]

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome Todd.

    Points for your pig.
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks phenomenal Todd ! Very nice !

    Justin
     
  7. sota d

    sota d Smoking Fanatic

    Wow, that looks awesome! Thanks for posting, David.
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks everyone! I'm having a lot of fun with this pig in the freezer.
     
    Last edited: Apr 13, 2015
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Todd you do know that sounds terrible 

    Nice job on the Bacon That was from the one you butchered?

    [​IMG]  
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    LOL, that didn't sound very good. Thanks, the bacon is from the pig I butchered. I still can't wait to get the hams in the brine bucket.....ha!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That looks really great Todd, I am envious. I didn't get any bacon made this year and its already hot.

    That bacon looks amazing. What type slicer is that?
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks! I thought you just made some a few weeks ago. Maybe I was reading an old thread. (I'm 50 now ya know so I may slip a little once in a while)
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Your right, I did a side and a 1/2 I believe, a few months ago. The side I did was an experiment and I wasn't too happy with it. The other 1/2 a 1/2, I have one piece left. I learned not only from the experimental side, but from the 1/2 a 1/2. I cut off all the freezer burn before curing. When I cured leaving the freezer burn on, thinking I would trim afterwards, the freezer burn seemed to dissappear thru the cureing process. Who knew!

    Either way I did 7 sides last year and it didn't last a whole year.  Bummer..... I guess I must have liked it too much....LOL
     

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