Labeling items in pops brine

[hayskip]

Hi everyone. I have been learning so much from everyone I just have to give a shout out "thank you" to all of you. I do have a Question though. I smoked 25 lbs of bacon awhile back and my friends and family loved it. Needless to say it's almost gone. I did a dry cure but want to try pops brine this time. A few people want to supply me with their own pork bellies to do. Is there a way to label them in the bucket while they are brining so I can keep track of who gave me what?

 

[dirtsailor2003]

Stick them with plastic colored toothpicks. Or the swords they put in tropical drinks.

 

[hayskip]

Thanks dirtsailor2003

 

[chef jimmyj]

Stick them with plastic colored toothpicks. Or the swords they put in tropical drinks.

Good One!!!!...JJ

 

[biteme7951]

Carve their initials in the fat cap! 

 

[hayskip]

I like that one biteme7951. Thanks.

 

[biteme7951]

Just don't initial too close to the sampling end! :-)  (I call it smoker shrinkage on all meat smoked for others)!

Barry.

 

[hayskip]

Thanks Barry that's a great idea. Shrinkage.