So I am going to take a shot at my first cured meat. Have settled on buckboard bacon. I’ll be using Pops brine. I hop to start brining around 25 lbs. of butt tomorrow night. I’ll post up some pics throughout the process to finish. Hoping it goes well as I plan on gifting much of it for holidays. I’ll be hot smoking although I may give it a few hours of cold smoke first. QUESTION- Is it necessary to hang in the smoker vs rack?
About 25 lbs. of the butt cutt to between 1 1/2 and 2 1/2 inches.
2 Gallons of Pops Brine and my new Spitfire Injector. This Injector is the Rolls Royce of injectors. I had a bit of buyers remorse until I used it the first time. AMAZING!!
In the brine and headed to the refrigerator. Added more once I got it there.I have a smaller lid inside the pan against the meat and weight stacked on top of it. The lid bows slightly down fitting tightly against the weight to hold everything down.
Now to wait. Will update in about 10 to 12 days.
Now to wait. Will update in about 10 to 12 days.
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