here we go, wish me luck

[dave17a]

20150206_174137.jpg

• dave17a
• Feb 6, 2015

 
Well, my bellies have cured for 2 weeks in Pop's brine and I just took them out. I did a test fry and the salt level is perfect. They are in the fridge drying out and tomorrow they go into my MES. I'm going to use a mix of Hickory and Cherry pellets in the Amazen. I plan on setting the temp at 100 for the first 4 hours then bringing it up to 118 for another 4 hours. If I'm on the wrong path please speak up and share your experience and wisdom. Fingers crossed. 

Got bellies thawing. Doing many different methods. starting thread.

 

[gary s]

Be sure and post pics tomorrow

Gary

 

[rbacci]

I have a question, I used Pop's brine to the letter and i used a combination of hickory and cherry pellets to smoke the bellies. Tonight when I did a quick taste the bellies were really sweet. Is that Pop's brine or the cherry pellets?

 

[gary s]

Haven't used Pop's brine, but if its sweet I don't think the smoke (cherry) made it that way

Gary

 

[chef jimmyj]

 
I have a question, I used Pop's brine to the letter and i used a combination of hickory and cherry pellets to smoke the bellies. Tonight when I did a quick taste the bellies were really sweet. Is that Pop's brine or the cherry pellets?

That's Pops Brine. While it is Awesome for Hams and Canadian or Back Bacon. I too find it a bit sweet on Belly Bacon. Cherry Pellets give a deeper Mahogany color compared to other woods but no noticeable sweetness. Unless you compare it to straight Mesquite...

...JJ

 

[Bearcarver]

Yup----What Gary & JJ said !!

Bear

 

[rbacci]

Yea, I think Pop's is a little too sweet for our taste. Can I cut back on the sugar to make it less sweet? Is there a brine/cure recipe that won't make such a sweet bacon?

 

[pc farmer]

Yea, I think Pop's is a little too sweet for our taste. Can I cut back on the sugar to make it less sweet? Is there a brine/cure recipe that won't make such a sweet bacon?

Cut the sugar and salt in half.

I like the lo salt one.
http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

 

[chef jimmyj]

You can cut back or even eliminate it. A third option is Maple Sugar, real 100% Maple Syrup crystallized. This Mom & Pop operation, Milroy Farms, has a great product and are reasonably priced. Their Grade B Maple Syrup, strongest flavor, is great to eat or cook with. I buy a gallon at a time in two 1/2 gallon jugs, Last order, door to door, was $54.00...JJ

http://www.pennsylvaniamaplesyrup.com/index.html

 

[foamheart]

If you want the maple taste while not increasing the sweetness of the brine, I use maple extract. The extract fools the nose into tasting maple. Perception is reality. Nothing I have found yet works too well. Disco I understand, had some good luck when he tried injecting the maple syrup vice adding to a brine, or coating before the smoke.

Chef JJ my freight is a bit higher to here but I also get 2 each 1/2 gal jugs, one of grade B and one of the light amber. I cook with Grade B, I eat the light amber. I don't tell anyone here of my maple syrup fancy, I do live in the middle of sugar cane country. At least I like the rice chexs best......LOL

 

[inkjunkie]

How much Maple Syrup is used?

 

[rbacci]

I fried a bunch for breakfast and the sweetness toned down a little but I'm still going to cut back on the sugar on my next batch. One issue I had the bacon was a little chewy. I don't like my bacon crispy but I don't think it should be chewy. Any idea?

 

[gary s]

Maybe Bear will chim in

 

[daveomak]

 
I fried a bunch for breakfast and the sweetness toned down a little but I'm still going to cut back on the sugar on my next batch. One issue I had the bacon was a little chewy. I don't like my bacon crispy but I don't think it should be chewy. Any idea?

You may have sliced it across grain...   I did a test, last batch, and purposefully sliced it across.....    chewy and tougher than all get out...

 

[Bearcarver]

The only time my Bacon is chewy is if it has a high percentage of meat to fat, but I Dry cure mine too.

When it has a high percentage of Meat to fat, it makes it more like BBB. More flavorful that way too.

And I slice mine in all kinds of directions. Never saw a difference.

Bear

 

[gary s]

Makes sense   I bough a package of thick sliced bacon a while back and noticed it was very very lean  I'd say 80 - 20  Meat to fat ratio  Chewy, The Boss said don't get any more like this

Gary

 

[rbacci]

 
You may have sliced it across grain...   I did a test, last batch, and purposefully sliced it across.....    chewy and tougher than all get out...

Wait, your saying I should slice with the grain? That goes against every rule of cutting meat.

 

[rbacci]

 
The only time my Bacon is chewy is if it has a high percentage of meat to fat, but I Dry cure mine too.

When it has a high percentage of Meat to fat, it makes it more like BBB. More flavorful that way too.

And I slice mine in all kinds of directions. Never saw a difference.

Bear

I did not the slice that were very lean were less chewy. Does dry curing result in a more tender bacon?

 

[chef jimmyj]

 
You may have sliced it across grain...   I did a test, last batch, and purposefully sliced it across.....    chewy and tougher than all get out...

... This must be an honest mistake. Dave is a sharp guy...JJ

 

[chef jimmyj]

 
The only time my Bacon is chewy is if it has a high percentage of meat to fat, but I Dry cure mine too.

When it has a high percentage of Meat to fat, it makes it more like BBB. More flavorful that way too.

And I slice mine in all kinds of directions. Never saw a difference.

Bear

Hey John, How do the Horizontal slices through slabs work out? What, you get 8 slices out of each Belly? Must be real easy to roll up a Fattie in one of them sheets...

...Sorry my friend, couldn't resist...JJ