First Bacon in awhile

[bill ace 350]

Saw some decent looking pork belly pieces at the Commissary.

Picked up 9 pounds.

Just put them in Pop's Brine to cure.

Will cold smoke when cured.

 

[mneeley490]

That's a great price.

 

[bill ace 350]

That's a great price.

Actually, I don't know.... I get about 99% of my meat at the commissary.

Good to know though.

 

[Sven Svensson]

I’ll be here when they get sliced. That’s a score.

I just did my first Pop’s brine bacon. I usually use the dry method. It turned out great. It napped in the brine under a couple shoulder hams. I’m probably going to make that a habit. It was so simple.

 

[tbern]

love bacon, will be following along

 

[bill ace 350]

I’ll be here when they get sliced. That’s a score.

I just did my first Pop’s brine bacon. I usually use the dry method. It turned out great. It napped in the brine under a couple shoulder hams. I’m probably going to make that a habit. It was so simple.

I make dry as well, but Pop's is so easy.

 

[slavikborisov]

That’s an amazing price they sell belly’s for $6/lb where im at

 

[crpngdth2001]

That’s an amazing price they sell belly’s for $6/lb where im at

Yea, I'm lucky to see $4.99-$5.99/lb here as well at Sams/Costco. Can't get them anywhere else here.

 

[mneeley490]

Yea, I'm lucky to see $4.99-$5.99/lb here as well at Sams/Costco. Can't get them anywhere else here.

That's why I switched to pork butt for BBB. I can still get that occasionally for $.99 lb.

 

[bill ace 350]

I really don't buy groceries anywhere other than the commissary, so i honestly don't know what prices on the economy are.

They do have whole pork bellies from time to time, i might look at those next time.

 

[bill ace 350]

Picked up 3 more nice belly pieces at lunch today.

I will dry cure these three.

 

[bill ace 350]

Cured the bellies for 15 days.

No decent weather for smoking, so I dried them, vac sealed and froze.

Took two pieces to thaw, smoked Sunday, Monday and Tuesday, with periods of no smoke using hickory in my trash can smoker.

Air temps 32 - 40.

Rested in fridge, will slice and sample tonight.

Heavily peppered piece used TQ and brown sugar rub, the other Pop's brine.

Can't wait for a side by side comparison

 

[chopsaw]

Both look great . Be waiting for the side by side reaction .
I really like the texture of the TQ cured .

 

[JLeonard]

Looks good to me!

Jim

 

[bill ace 350]

Well, the votes are in.

The TQ and brown sugar was favored over Pop's brine.

The texture was a big factor, the TQ bacon had a firmer texture, and drier.

Sliced pics later.

 

[bill ace 350]

Some pics.

 

[chopsaw]

Bill , very nice bud .

 

[bill ace 350]

Bill , very nice bud .

Thanks!

 

[TNJAKE]

Nice bacon for sure

 

[bill ace 350]

Nice bacon for sure

Thank you!