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Bacon week

JC in GB

Master of the Pit
OTBS Member
SMF Premier Member
Joined Sep 28, 2018
I made some wet brined bacon and Canadian bacon last week.

I used the 10% brine method for both. The belly bacon was wet brined in a vacuum bag with most of the air evacuated for 7 days before hot smoking.

The Canadian bacon (back bacon) was injected with the 10% brine in the center of the loin. The remaining brine was poured in the bag with the meat.

Cure was a total of 4 days then smoked. Bacons were smoked in my MES 30 with Lumberjack apple wood pellets, in my AMNPS pellet tube.

I only have pics of the meat that is finished curing in the bag.

The meat was fully cured and test samples were delicious but short lived. :emoji_yum:

JC :emoji_cat:

bacon 10% brine bag.jpg

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