Brining Bacon 911

[SonnyE]

The point is, 1 tsp for 5 pounds does not mean 1 tsp for 1 pound, nor 1 tsp for 2.5 pounds.
Cure is supposed to be used in a proportionate manner.
So if you are going to simply measuring spoon it, it at least should be proportionate to the hunk of meat.
Some things, like cure, should be handled with care.

 

[wallpe]

Point taken. Thanks for the insight.

 

[chef jimmyj]

Being a small piece, i would let the experiment go and see the result. Will the result be mushy? I doubt it. The Beef in Sauerbraten soaks for several weeks in wine and wine vinegar and still has to be braised, for hours, to get it tender. Yes, the proper amount of cure for a given weight of meat eliminates the risk of using too much or not enough and should be followed. No worries here as double cure is no issue. I would add additional Dill, Garlic, and Pickling Spice to the pickle brine for extra flavor...JJ

 

[wallpe]

how long would you suggest to brine

 

[HalfSmoked]

Being a small piece, i would let the experiment go and see the result. Will the result be mushy? I doubt it. The Beef in Sauerbraten soaks for several weeks in wine and wine vinegar and still has to be braised, for hours, to get it tender. Yes, the proper amount of cure for a given weight of meat eliminates the risk of using too much or not enough and should be followed. No worries here as double cure is no issue. I would add additional Dill, Garlic, and Pickling Spice to the pickle brine for extra flavor...JJ

Man JJ haven't had sour beef in I don't know when with ginger snap gravy. That stuff cause you to slap your mother.

Warren

 

[chef jimmyj]

how long would you suggest to brine

7 days per inch thickness is typical...JJ

 

[daveomak]

Good morning all. I am new to Smoking Meat Forums. I have been smoking meats and dry curing bacon now for the past year. I had a request from a friend for Pickle Flavored Bacon. I took the pork belly (2.5 lbs) and rubbed with kosher salt and 1 tsp. of pink curing salt (Prague Powder No. 1) and then submerged the belly into pickle juice to brine. This is an experiment and I may need to scrap the idea. Two questions, (1) Am I going about curing/brining the belly the right way, and (2) If so, how long do I let it soak before smoking? Look forward to hearing wht you have to say. Be brutally honest with comments. I will not take offense as I am wanting to learn this art form.

Wallpe, afternoon..... You have a couple of things in error...
Making bacon is a science... You should follow the USDA rules because cure#1 is a chemical...
Specified usage is ~1.13 grams per pound or 1 tsp per 5#'s... Cure#1 can be dangerous if too much is used...
Also, acid degrades the nitrite so it will become ineffective... Adding the acidic pickle juice is basically destroying the nitrite so you have no protection from botulism...
You can do whatever you wish.... The members are just trying to keep you and your friends safe... It's probably a very good idea to heed their warnings... and take their advice seriously...

At this point some folks would say, "I haven't got sick yet".... Have a great day and enjoy the forum....

 

[wallpe]

I am taking in all advice. I have scrapped my original plan. I am going back and using pops brine and will add a dill seasoning before smoking.

I know that I am learning, and partly why I joined the forum. You guys have been at it longer than I. All advice is welcomed. As I said before, be honest with me. I do not get offended easily. My friends and families safety come first.

 

[HalfSmoked]

JJ thanks for the like it is greatly appreciated.

Warren

 

[daveomak]

Add the dill seasoning AFTER the smoke is complete so the bacon has botulism protection.....

 

[SonnyE]

I haven't got sick yet....

And I'm trying to correct my haphazard ways.
Before I found SMF.com and the wealth of information here, I never could get my Jerky right.
Cure, and it's proper use has greatly advanced my joy in the things I make.

Thank You Dave, and JJ. Your knowledge in these finer points is much appreciated!
You guys keep us headed the right direction.

 

[wallpe]

I appreciate all the feedback. My first round of Pickle Flavored Bacon will be smoked in the next couple of days. I used Pops Brine and will be adding a seasoning to it once removed. I will post later to let you know how this turned out.

 

[SonnyE]

Yeah, I'd like to hear how you like it, or how the folks you are making it for do.
Interesting idea.

 

[wallpe]

This is the response from the person I made the Pickle Flavored Bacon for...

"The dill pickle bacon was beyond delicious!!! It was full of dill flavor that actually complemented the hickory smoked bacon! Insane as it may sound, it was very tasty. The bacon wasn't sour. I kept getting hints of dill as I continued to eat the bacon but, it was the perfect amount of dill for the tastebuds. Absolutely incredible!"

 

[HalfSmoked]

Glad it worked out for you.

Warren

 

[SonnyE]

Sounds Great, wallpe!
(We knew it was you, ya silly goose)
So how did you go about putting the dill seasoning on the bacon?
Was it a dry seasoning you put on like most? (Sprinkle a coating.)

 

[wallpe]

SonnyE....although you may not believe me, That was my sister-in-laws reaction. I like more traditional smoked bacon. I am not one to step out of the norm, although I will admit that I tried it. It was not bad, but not something I would make for my self on a regular basis. I can see my sitser-in-law asking for more in the coming weeks.

As far as what I did....I used Pops Brine and cured for 7 days. Once I pulled the belly out of the brine, I added a dry seasoning and then smoked over hickory wood at 190 degrees until internal temp hit 155 (approx. 3 hours).