Bacon with some heat

[bill ace 350]

Picked up 12 pounds of pork belly from the commissary yesterday.

Going to use Pop's Brine this time, but will add a teaspoon of Mad Dog 357 hot sauce. For a little heat.

I can use the teaspoon as a reference for future attempts. Can increase or decrease based on how this comes out.

Will cure for 10 days, dry in the refrigerator for a day or so then cold smoke. Will go for 4 trays of hickory and apple mix.

Smoke with one tray, rest in refrigerator 12-24 hours, repeat until all trays used.

Obviously temperature dependent. If temps cooperate, I'll stick to the plan. If not ill adapt.

Hoping the hot sauce adds the flavor im looking for.

 

[JLeonard]

Just throwing this out there.....If you want an independent tester I'm here for you. Sounds like a good start.
Jim

 

[bill ace 350]

Just throwing this out there.....If you want an independent tester I'm here for you. Sounds like a good start.
Jim

Have had great results with both Pop's and Bearcarver's methods....

Both have their pros and cons(both excellent, don't get me wrong ) when it comes to customization of the recipe.

In this case, i think Pop's is the way to go...

In any event, i'm looking forward to sampling.

 

[meskc]

Interesting. I did not like the flavor of the mad dog. But very curious how it comes out.

 

[gmc2003]

Let us know how it turns out. Sounds interesting and good.

Chris

 

[Sarahfly]

Picked up 12 pounds of pork belly from the commissary yesterday.

Going to use Pop's Brine this time, but will add a teaspoon of Mad Dog 357 hot sauce. For a little heat.

I can use the teaspoon as a reference for future attempts. Can increase or decrease based on how this comes out.

Will cure for 10 days, dry in the refrigerator for a day or so then cold smoke. Will go for 4 trays of hickory and apple mix.

Smoke with one tray, rest in refrigerator 12-24 hours, repeat until all trays used.

Obviously temperature dependent. If temps cooperate, I'll stick to the plan. If not ill adapt.

Hoping the hot sauce adds the flavor im looking for.

Not a fan of Mad Dog I've tried but interesting to know what will come of it.

 

[BrianGSDTexoma]

I tried using hot sauce in the cure before. Tasted funky. Might be better to use after.

 

[bill ace 350]

The Mad dig didn't have any discernable flavor to me, just an unpleasant level of hot. Used a very small amount in some Manhattan clam chowder.

I think ill skip the hot sauce trial this go around.

 

[bill ace 350]

Time and other obligations got to me. Just pit the bellies in Pops Brine 10 minutes ago.

The sell by date was yesterday. Will i be ok? Thanks

 

[hoity toit]

Let us know how it comes out. I season after curing is complete. For a little hot, I rub with Tones Brand 6 Pepper seasoning.
Post some picture when you get yours sliced up, would love to see them.

HT