Bacon the easy way!! Thanks Pops!! With Q-View.

Discussion in 'Bacon' started by fpnmf, Jul 8, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    1 gallon water

    1-2 cups salt

    2 cups sugar

    1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed)

    I used two times the above mixture.

    I added

    Garlic and pepper. Lots of it.

    Cut the bellie into large pieces, put them in the brine/cure  (skin on)  in food safe bucket from Winn Dixie bakery!!

    Covered with a one gallon bag of water to keep them submerged.

    Put lid on bucket,write date on the top and off to the fridge for 7-10 days.

    [​IMG]

    [​IMG]

    [​IMG]

    See ya in about 8 days!!

    Have a great day!!

      Craig
     
    Last edited: Jul 8, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good (as usual) neighbor.

    Maybe I'll be there when you slice this one, I wan't to get some pics of that Awesome slicer you got so I can share it with the folks [​IMG]
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Start......

    Must take up a lot of room in the fridge???

    Todd
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I am a lucky guy Todd.

    Got a shed that holds the tools, gardening equip, chest freezer and the extra fridge.

    And the curing chamber -- once I find it....

      Craig
     
     
  5. venture

    venture Smoking Guru OTBS Member

    He has a dedicated fridge.  Lucky dog!

    I bet it turns out great, tho.

    Good luck and good smoking.
     
  6. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    tick tock..... [​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Craig. I agree Pops recipe is almost too easy.
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yup.. when we bought this house Lowes was having a no interest for 18 months appliance sale.

    Got a huge Whirlpool fridge, Maytag convection oven, chest freezer,real nice hood fan and a mircowave--all stainless.

    Free delivery and installation and they took the old fridge and chest freezer out to the shed.

    $2,200.

    Have a great day.
     


    Thanks Al...

     Have a great day!!!
     
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Looking forward to the money shot. 
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking bacon craig.... Is that with the skin removed.......The great thing about the bacon is it gives you an excuse to use your new slicer..................................[​IMG]

    After making bacon several times I have decided it is best to remove the skin before brining and the cold smoke. I found the skin to prohibits the flavor penetration into the belly.....

    Joe
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks Joe!!

    Skin on dude!!  I go the distance with Pops instructions...he sez it doesnt prohibit anything..

    And it comes off real easy right out of the smoker.

    I sliced 5 pounds of round for jerky this morning.

    Took more time to cleanup than slice.

    And 2 rounds in the Reveo the jerky was in the smoker and dehydrator!!

      Have a great day !!!

      Craig
     
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking Belly there Craig!!

    Can't wait at this end!!!

    [​IMG]

    Thanks, 

    Bear
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thank you Bear ...it was you that told me I can do it and you helped me a lot!!

    You have always been helpful and I appreciate ya!!

    Craig
     
     
  14. midtownbistro

    midtownbistro Fire Starter

    Craig.  I like your recipe vs a dry cure...seems like less work flipping my darn bags every day, or was it supposed to be every other day.

    But I like to over-buy stuff and I have 3 bags of Tender Quick!  Do you have an adjustment to that recipe for the use of TQ?  Like is 1T of pink salt the same as 1T of Tender Quick?  

    And where the heck do you get pink salt?  It was hard enough trying to find TQ, that't why I bought so much.

    Thanks, 

    Jeff
     
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Two entirely different things...don't try it...really.

    Pink salt is easy to find.

    Here's a little reading and the place to get pink salt.

    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

    http://www.butcher-packer.com/  

      Have a great day!!

      Craig
     
  16. midtownbistro

    midtownbistro Fire Starter

    you are my hero.  these links are a great read, and clarified things.  i'm good now, thanks.
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awww geeee....thanks!

    I am going to put the whole thing together later this week.

    It's just a way of making bacon..there are many ways  for sure.

      Have a great day!!

      Craig
     
     
  18. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks like Pops gave a how to with his way of doing things with bacon...I will follow up soon...

      Craig
     
  19. if you dont mind a NOOB asking, what is "Pink Salt"
     
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl

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