Bacon Part II

Discussion in 'Bacon' started by chewmeister, Sep 23, 2014.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I decided to do the other half of the belly I had left since my first attempt at bacon. Instead of coating with black pepper like I did the first time, I left it 'naked.' The first smoke turned out awesome and the bacon didn't last long. The first attempt was cold smoked with all hickory. This time I was torn between using hickory or apple wood. I compromised and used a mix of both. Though not quite as good as the peppered bacon, still would give it an 'A' for flavor. I'm hooked.


    The second 1/2 belly ready to get happy in Pop's brine.


    After 8 hours in the smoker.


    After 12 hours. Had to cut it in half as my 30+ year old Rival slicer isn't long enough.


    Some of the finished product. Guess what's for breakfast tomorrow.
     
  2. c farmer

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

    Looks awesome.

    Better get more curing.
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. I may have to order another belly real soon. [​IMG]
     
  4. wazzuqer

    wazzuqer Smoke Blower

    Looks great, I got mine in Pop's brine now, I only have about a half of a belly 6 lbs. I only used about have of the brine to cover the belly pieces, do you think I screwed up? Do I need to use the whole gallon of brine to get the proper amount of cure into the meat??
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    What did you do..... Make up 1 gallon per directions then only use 1/2 of it.....

    If that's what you did, use the entire gallon with all the additives that are supposed to be there.....
     
    Last edited: Sep 24, 2014
  6. wazzuqer

    wazzuqer Smoke Blower

    Yup, that's what I did, thanks for the heads up . I'll get it changed to a full gallon....
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm not a wet curer, but I'm thinking if you mixed all of the ingredients for a gallon of water with a gallon of water (Mixed real well), it doesn't matter how much of the mixture you use, as long as the meat is completely covered.

    I believe it's the ratio of cure to water that is important.

    Somebody can correct me if I'm wrong.

    Bear
     

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