First attempt at bacon

[crazzycajun]

Using pop’s low salt brine 1/2 c kosher salt , 1 T cure ,1/2 c brown sugar, 1T minced garlic, and on one batch 1/2 jalapeño powder. Into the fridge for 14 days or so then to the smoker hopefully this turns out. Pork belly $3.99 at costco so not out a ton of money

 

[mneeley490]

You can't go wrong with Pop's Brine. Enjoy!

 

[normanaj]

Still looking to do my first batch of bacon.Will be watching for sure!

 

[Hijack73]

Pop's brine will work on anything.
I prefer a dry EQ cure now, but I used a wet brine for a very long time exclusively. Pop's measurements are money if you don't have a gram scale. Made my weight and then some in corned beef with his measurements.

 

[crazzycajun]

Pop's brine will work on anything.
I prefer a dry EQ cure now, but I used a wet brine for a very long time exclusively. Pop's measurements are money if you don't have a gram scale. Made my weight and then some in corned beef with his measurements.

If I get a few batches under my belt I may try a dry brine, what are the advantages and differences in taste and texture between the two?

 

[chopsaw]

Gonna be great . 14 days is a good idea too . Pop's is a great way to get started . Good to try different ways too , but you might like this the best .

 

[Fueling Around]

Looks good

…
what are the advantages and differences in taste and texture between the two?

I used wet brine (cures) for years and now use dry only
I think there is more meat flavor and a lot less water to fry out when cooking

 

[Hijack73]

If I get a few batches under my belt I may try a dry brine, what are the advantages and differences in taste and texture between the two?

For taste, every spice or seasoning you use is multiplied by a bit when you dry brine. My very first corned beef that I ever dry brined, I used about the same amount of pickling spice (I use McCormicks and always eyeballed it) and it was WAY too intense. It was like the time I accidentally added double fennel to some italian sausage. That corned beef was like eating perfume.

That being said, wet brined now meat tastes like it's been, well, soaked in water. Kind of washed out. That's my take on taste. I have no desire to wet brine anything anymore.



I have never wet brined bacon. Just beef. Lots of different cuts.

 

[Coreymacc]

With regards to wet brine vs dry. I did a wet brine once and , as mentioned, the amount of liquid during the frying. Did a normal ¾lb amount for the wife and I for breakfast, ended up with a frying pan full of liquid. Went back to dry brine.

My opinion
Corey

 

[tbro]

I’ve used Pop’s in the past, but I don’t like the long brine time. The last several batches I’ve been using Amazing Ribs, (Meatheads) Marvelous Maple bacon. For 10lbs I wet brine for 3 days, and never have any water issues.

 

[crazzycajun]

I’ve used Pop’s in the past, but I don’t like the long brine time. The last several batches I’ve been using Amazing Ribs, (Meatheads) Marvelous Maple bacon. For 10lbs I wet brine for 3 days, and never have any water issues.

I just read the article on this will have to give it a try. One thing that stands out is hey say not to cold meat, first I’ve heard of this any suggestions either way? Was planning on pulling and rinsing, and let dry to get the pelicle the smoking for 4 hour with a mixture of hickroy and apple. Not sure if I should refrigerate and do another smoke for a total of 8 hours or just try the 4 and do a test fry.

 

[crazzycajun]

It’s game day fried a small piece that fell off definitely can taste the jalapeño heat, and had a few coughs during the frying. Not stupid but can definitely know it’s there. I’ll check in a few hours