Butcher Packer hickory bacon brine

Discussion in 'Smoking Bacon' started by got14u, Jan 11, 2010.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Has anyone used this stuff. I bought a bag a long time ago and am going to make some canadian bacon with it. Just curious the instructions say to inject 20% and then only let sit for 24 hours. I have made home made bacon but not using this stuff. thanks in advance
    http://www.butcher-packer.com/index....&products_id=9
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    you're link doesn't say anything about how much to pump , or am I missing it? .
    20% is a lot but it all depends on the brine mix
     
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    It is 20% I followed the directions and I am cooking it right now. We shall see how it comes out. I did a fry test and it was good but I liked the totally homemade bacon instead of buying this brine mixture.
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Just got done cooking this up. A couple things. I do like it but I don't think it's as good as bacon from "scratch". I didn't smoke it in the smoker do to it had smoke flavor added in with the brine mix. If you are looking for something easy this is it. I do think there is better results with out using the pre made brine. I would also brine it for 2 days instead of 1 like the instructions said.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    It doesn't look all pink like the CB that I have done before. But I have never brine bacon before either. I always have done the tender quick and sugar method. You say that the bacon tasted good thou??
     
  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Ya it was good. but it probably should of soaked longer. but I followed the directions. Like i said I'll stick to "homemade" bacon.
     

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