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.
JC
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.
JC
