Bacon pops

[Chefmjg4635]

Pop's bacon cure. How many pounds of pork belly is it for. Don't want it to to strong or not stron enough. How do i get the right ratio.

 

[SmokinAl]

If I were you I would dry cure the belly. IMHO, the texture & flavor are much better with dry cured, versus brine cured. Just use the bacon calculator that we all use & you will need a scale that weighs in grams. Here is a link to the calculator.

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diggingdogfarm.com

I usually cure the belly for 14 days, flipping it & massaging it everyday. Here is a step by step process of how I make my bacon. Hope this helps you out.

Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

My Grandson is a chef in a high end restaurant in Ft. Lauderdale. He came up for a visit & asked if he could bring anything. I said if you can get a nice thick pork belly that would be great. He said no prob, Gramps! Here is what he brought. It was already skinned & weighed 13 lbs. Here is...

www.smokingmeatforums.com

Al

 

[kilo charlie]

Pop's bacon cure. How many pounds of pork belly is it for. Don't want it to to strong or not stron enough. How do i get the right ratio.

If you're talking about Pops Curing Brine, then it's not made for poundage. You mix the brine in 1 gallon increments. If 1 gallon isn't enough to cover the meat in whatever vessel you have it in, then make a whole second gallon to cover the meat. Do NOT try to make 1/2 gallons etc.

 

[smokerjim]

As Charlie said pops doesn't go by weight, as long as the meat is covered your good.

 

[SmokinEdge]

If I were you I would dry cure the belly. IMHO, the texture & flavor are much better with dry cured, versus brine cured. Just use the bacon calculator that we all use & you will need a scale that weighs in grams. Here is a link to the calculator.

Netfirms | This site is temporarily unavailable

Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.

diggingdogfarm.com

I usually cure the belly for 14 days, flipping it & massaging it everyday. Here is a step by step process of how I make my bacon. Hope this helps you out.

Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

My Grandson is a chef in a high end restaurant in Ft. Lauderdale. He came up for a visit & asked if he could bring anything. I said if you can get a nice thick pork belly that would be great. He said no prob, Gramps! Here is what he brought. It was already skinned & weighed 13 lbs. Here is...

www.smokingmeatforums.com

Al

^^^^^^This^^^^^
Is the best option. This way you know exactly how much salt, sugar and nitrite you are applying to the meat.
If you use the brine method, pump 10% or as close as possible, of the brine into the meat. This eliminates the guess on diffusion or how much brine is taken into the meat.

 

[Brokenhandle]

As others have said... with pop's brine you just have to make sure the pork belly is covered.
Not sure how much pork belly you have but I would recommend doing some in pop's brine and some in a dry cure. That way you can do a side by side comparison on which you like better. Have done it many times ourselves to see what we prefer. There's also Bearcarver method of using tenderquick and can be found in his step by step index.

Ryan