Hey all.
I have been using Pops brine for my bacon on a very regular basis and did different variations, with excellent results.
I decided to do a dry cure this time and I am very glad I did.
I went with 1.5% salt by weight, stuck with standard cure#1, with half tsp per 5lbs.
I did not measure brown sugar but gave it a liberal layer and just went moderately with black pepper.
Let it sit in a tub for 9days with a daily massage, then cold smoked a whole pellet trays worth and let rest a day.
Finally hot smoked it to 145F and pulled it out for a 3 day rest.
I just sliced it up and did fry up a few slices.
This is the best bacon I have made to date.
I will continue to use Pops brine for my back bacon and hocks and also for bone in loins.
Thanks for looking.
I have been using Pops brine for my bacon on a very regular basis and did different variations, with excellent results.
I decided to do a dry cure this time and I am very glad I did.
I went with 1.5% salt by weight, stuck with standard cure#1, with half tsp per 5lbs.
I did not measure brown sugar but gave it a liberal layer and just went moderately with black pepper.
Let it sit in a tub for 9days with a daily massage, then cold smoked a whole pellet trays worth and let rest a day.
Finally hot smoked it to 145F and pulled it out for a 3 day rest.
I just sliced it up and did fry up a few slices.
This is the best bacon I have made to date.
I will continue to use Pops brine for my back bacon and hocks and also for bone in loins.
Thanks for looking.