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- Joined Jun 1, 2008
Not sure how I missed this Craig. The bacon looks great. I also use Pops brine cure for bacon. Works great.
I run the Mes at 100...no specific reason for that temp...don't want it to render the fat.. so not much higher.What temp does it have to be or do you just use the smoke. If just smoke, does the outside ambient temp have affect on how it turns out? Just curious have tried alot of things on this websight all have been good ! Now i'm wanting to go into a totally new area .Any tips are always good Thanx Very Nice job on the bacon and a very good set of instructions
How did you cure it??Do you rinse after the brine? I tried making my own bacon before and it was so salty after cooking that salt crystals formed on it while it was cooking.
I rubbed it with kosher salt mixed with some pink cure and left it in the fridge a week.How did you cure it??
Yes..I rinse it off with cold water and pat them dry with paper towels.
Then into the fridge for a few days to pelliclize on cake racks so the air circulates all the way around it.
No.....I do not test fry..using Pops brine recipe it is not needed.
EEEEK!!!I rubbed it with kosher salt mixed with some pink cure and left it in the fridge a week.
I applied a second coat of kosher salt then let it sit in the fridge for a second week.
Then I rinsed off the surface and patted it dry before smoking.
When I cooked the first few strips I sliced off it was so salty so I soaked both pieces of belly I had overnight in plain water then sliced and froze it.
Sure..I have the el cheapo saveameal vac packer.Can you give me a line on LIsa B's vacuum bags? I am sick of the low quality ones I am finding in the stores and online.
Thank you...WOW!! Good looking bacon! When all is said and done with the bacon, what do you do with the skins? Cut in strips and deep fried,used for flavoring in soups or stews or cleaned up and used for doggie treats? Looks like too good of a resource to waste.
You skin the bellies after smoking, my butcher will provide skinned bellies. Is that okay, or do the skins need to be on for the brining and smoking process?
Either way is OK... I leave them on as it is easier to get it off right outa the smoker.
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Never tried it...I would add it to the brine if I did tho...This will be a project of mine soon. If i wanted to add some maple syrup to the equation should i add to the brine, after rinsing off the brine before it goes back in the fridge, or right before it goes in the smoker for a cold smoke?
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