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