First but not the last fully belly bacon

[cluckinchicken6]

I started my first belly I removed the skin all together trimmed it ended up at 13# I cut into quarters and read from another forum about pops brine and how a double recipe would cure a full belly.
I didn't have a container that large for all of it so I ended up dividing the brine equally in to vacuum seal bags with the quarters I cut off the belly and vacuum sealed them up into bacon water balloons.
I was working nights and I did it in the morning when I got off work so I wasn't really thinking clearly if y'all see any steps I missed I would surely appreciate any advice y'all have to offer thanks

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• cluckinchicken6
• Nov 6, 2016

 

[cluckinchicken6]

These are my bacon waterbaloons

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• cluckinchicken6
• Nov 7, 2016

 

[dirtsailor2003]

Should be fine. I'd flip the bags daily.

 

[browneyesvictim]

Wish I had a chamber vac to be able to do that! but for other reasons...

A single 1 gallon batch of Pops brine does fine for me when doing one belly. A 5-gal sized bucket works fine.

 

[cluckinchicken6]

10-4 I'm new to the curing thing but wanted it turn out well. I've read lots on the forums about it another question I have is after the brine you put your seasoning on correct? Will a rub with salt in it make the bacon too salty or can you just add whatever for flavoring

 

[cluckinchicken6]

I use a game saver by food saver I cut the bags long and press the vacuum until the air gets sucked out it doesn't take long and seal it 4 or 5 times I use this method for brining chickens and quail as well

 

[browneyesvictim]

10-4 I'm new to the curing thing but wanted it turn out well. I've read lots on the forums about it another question I have is after the brine you put your seasoning on correct? Will a rub with salt in it make the bacon too salty or can you just add whatever for flavoring

Yes. After you brine, you will want to rinse it off and perhaps soak. Then pad try. You should cut off a small piece or two for a test fry and taste test. This is the only way you will know if it is too salty or what. Then you can add whatever seasonings you would like- pepper onion garlic etc. Then it gets air-dried for a few days before it goes in the smoker.