First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

[driedstick]

Well,,, All this bacon making going on around here and nice cool temps thought I would try my hand at with some great help from Dirt Sailor 

I am using "Pops Brine" on this go around and if it turns out I will try a dry brine on the next batch.

Here is the link for "Pops Brine" if you need it,, I followed it to a T this time around

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

I only did a 1/3 cup of the sea salt,, 

Got some nice brining buckets - good fridge size and food grade 

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• driedstick
• Jan 16, 2017

One on the right will be a good one for Turkey's I think and left turned out perfect for the Belly's 

I made up two batches of brine to make sure the bellies were covered 

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• driedstick
• Jan 16, 2017

 

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• driedstick
• Jan 16, 2017

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• driedstick
• Jan 16, 2017

 

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• driedstick
• Jan 16, 2017

and the Cure 

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• driedstick
• Jan 16, 2017

and All mixed up 

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• driedstick
• Jan 16, 2017

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• driedstick
• Jan 16, 2017

Sliced up into 3 nice chunks to handle a little better 

and in for a swim

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• driedstick
• Jan 16, 2017

I made up another 1/2 batch of the brine to put in ziplock to weight it down,, and if zip lock busts it will not dilute the brine,, Thanks for that tip Cranky Buzzard. 

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• driedstick
• Jan 16, 2017

and weighted down,, ready for the fridge for nap time 

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• driedstick
• Jan 16, 2017

We will see you in two weeks or so - thanks for looking 

Steve 

 

[tropics]

Thats a good start I like Pops,& Dry Cure even TQ its a Bacon Thing

Richie

 

[crankybuzzard]

I'm watching this one. Love Pop's bacon!

 

[SmokinAl]

Great start!

Al

 

[litterbug]

This is something I would love to try. Watching the process and progress.

 

[driedstick]

 
Thats a good start I like Pops,& Dry Cure even TQ its a Bacon Thing

Richie

Yeppers that dry cure method will be my next try,, I have some TQ up there waiting to be used up 

Thanks, 

 

[driedstick]

I'm watching this one. Love Pop's bacon!

Thanks, CB and thanks again on the tip for the brine in the bag,,, I was going to just put water in it. 

 

[pc farmer]

Your going to love it.  

I tend to dry cure most stuff now.   I have done a lot of meats with pops brine.   I like the lo salt one.

His brine is so simply and versitle, you can add many flavors with it.

 

[dave17a]

 
Your going to love it.  

I tend to dry cure most stuff now.   I have done a lot of meats with pops brine.   I like the lo salt one.

His brine is so simply and versitle, you can add many flavors with it.

 

[tropics]

 

 
Thats a good start I like Pops,& Dry Cure even TQ its a Bacon Thing

Richie

Yeppers that dry cure method will be my next try,, I have some TQ up there waiting to be used up 

Thanks, 

DS The dry cure I used was made with cure #1

Richie

 

[disco]

Watching!

Disco

 

[driedstick]

Were getting closer,,,, on Sunday it will be two weeks in the brine,, plan is to pull from brine, pat dry with paper towels, maybe put on some CBP on one piece, White pepper on the other, and last piece just bacon,,,, Well them first two may have some garlic powder on them??? 

Then they will sit in the fridge one week to form Pelical then off to the smoker.... 

Plan is on the smoking to cold smoke with cob pellets on Super Bowl Weekend. 

1st piece smoke for 8hrs, 2nd 16hrs and last one 24hrs I think that will give me a good idea how much smoke I am wanting on my next batch. 

After smoke is done,,, they are to go back in the fridge for 5 more days and then slice and vac pac..

Sound like a plan??? 

Any input would be great,, let me know if I am doing something wrong

 

[crankybuzzard]

 
Were getting closer,,,, on Sunday it will be two weeks in the brine,, plan is to pull from brine, pat dry with paper towels, maybe put on some CBP on one piece, White pepper on the other, and last piece just bacon,,,, Well them first two may have some garlic powder on them??? 

Then they will sit in the fridge one week to form Pelical then off to the smoker.... 

Plan is on the smoking to cold smoke with cob pellets on Super Bowl Weekend. 

1st piece smoke for 8hrs, 2nd 16hrs and last one 24hrs I think that will give me a good idea how much smoke I am wanting on my next batch. 

After smoke is done,,, they are to go back in the fridge for 5 more days and then slice and vac pac..

Sound like a plan??? 

Any input would be great,, let me know if I am doing something wrong

Sounds good from here, just don't forget to do the slice and fry test on each batch.

Looking forward to some more pics!

 

[driedstick]

Well out of the brine pool after 2 weeks,, seasoned up and in the fridge for another 5 days then cold smoked with cob pellets

Doing just one plain

See you in 5 days

Sent from my XT1650 using Tapatalk

 

[crankybuzzard]

This is the part I always hate, even if I have bacon!

Looking forward to it.

 

[driedstick]

This is the part I always hate, even if I have bacon!

Looking forward to it.

Ya the wait is killing me,, 

 

[daveomak]

All the extra fridge time sure enhances the flavor of the bacon.... 

 ....

 

[driedstick]

 
All the extra fridge time sure enhances the flavor of the bacon.... 

 ....

Ya I think it was Dirtsailor that said you recommend it,, after smoking it will sit in the fridge another 5 days before slicing and vac packing 

 

[ab canuck]

Well I'm following.....watching and waiting for your results and opinions on which you like best. It's another on the list to do this spring....... 

 

[bobjr21w]

I just did my first batch of sausage in my new smoker.  Results are good. Bacon is on my to do list this spring so I'm excited for the results.