First batch

[cansmoke]

Step one - meat out of freezer. I've figured out the amount of cure for it.

Tomorrow once thawed, I start the brine. I need to do some reading to figure out how long.

It is just over 5 lbs (2435 grams)

Fingers crossed.

 

[SmokinAl]

I usually dry cure my bacon, but if you brine it, using Pops brine recipe I would leave it in the brine for 8-10 days.

Al

 

[cansmoke]

Will dry curing work better. If so, how long to cure.

 

[tropics]

 
Will dry curing work better. If so, how long to cure.

​What cure calculator did you use.

I like this one

 http://www.diggingdogfarm.com/page2.html

I try to cure all my Bacon for 14 days just to be extra safe

Richie

 

[cansmoke]

That's the one I used.  THanks

 

[cansmoke]

It is about 5 lb of pork belly.

 

[pc farmer]

 
That's the one I used.  THanks

Thats a dry cure.

 

[cansmoke]

THanks all y'all, eh?

 

[myownidaho]

Keep on , keepin' on. Looks good so far.

 

[cansmoke]

BaconStart2.jpg

• cansmoke
• Jun 9, 2017

It sits in the fridge and we wait.  I think barbequeing is not names correctly. Waiting and patience required.  

 

[cansmoke]

1. After about 14 days, how will I know if they are ready to smoke?

2. How long do you smoke the belly?

 

[cansmoke]

Reposting this