Pops brine, rinse?

[mdgirlinfl]

I brined by belly in Pop's wet cure/brine for 11 days. I pulled out yesterday but can't recall if I rinsed or simply patted dry. [emoji]128561[/emoji] It sat in the fridge over night. Should I rinse and dry overnight again to form a pellicle or is it okay to smoke?

What do you smoke your bacon at (cold, hot?, time and temp?) last go I did cold. But considering other smoke methods
I'm on a MES30. No pellet trays. Just cold smoke accessory.
Suggestions. I'd like to smoke today if I don't need to rinse to be sure.

 

[chef jimmyj]

No need to rinse as Pops Brine is not excessively salty. I smoke 10-12 hours at ambient, 40 to 90°F. For a warm smoke in a MES, Bearcarvers method works... http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky I have not Hot smoked Bacon as I want my bacon fat intact on the belly, not rendered befor I cook it...JJ

 

[dirtsailor2003]

Rinse.

I prefer a cold smoke, 6-8 hours a day total time 18-24 hours of smoke.

Rest in fridge 5-7 days after smoking before packaging.

Cob is my favorite for bacon right now.

 

[mdgirlinfl]

Thanks chefj and dsailor. I have t seen cob in my travels. I do have hickory, Apple, cherry, Pecan. I may just skip it for the day and begin smoking tomorrow.


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[mdgirlinfl]

* haven't


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[mdgirlinfl]

Rinse.

Rest in fridge 5-7 days after smoking before packaging.

So, I should rinse it. Got it. It won't hurt, especially if I hold off on smoking until tomorrow.

Rest in fridge... Wrapped/vac sealed?



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[dirtsailor2003]

So, I should rinse it. Got it. It won't hurt, especially if I hold off on smoking until tomorrow.

Rest in fridge... Wrapped/vac sealed?



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After rinsing and after smoking I rest the cured bacon uncovered in the fridge. I actually rest the bacon 5 days prior to smoking. Then 5-7 days after smoking.

You should let it rest at least a day after curing to form the pellicle.

This is all done in the fridge uncovered on drying racks over shallow pans to catch any moisture.

 

[SmokinAl]

No leave it in the fridge uncovered.

You should try DS's method, long rest (4-6 days) before smoking in the fridge uncovered, short cold smoke over 3 days (about 6 hours each day), with a rest in the fridge in between uncovered. Then another long rest (4-6 days) after smoking in the fridge uncovered.

Then into the freezer for about 4 hours, then slice.

I do it this way & it's the best bacon ever!!!

Al

 

[mdgirlinfl]

Very good. Thanks gentlemen.


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[chef jimmyj]

Good Luck...JJ

 

[mdgirlinfl]

Got about 6 hours of smoke on yesterday chamber temps job
Veered between 88-92. Just couldn't get it down any lower.

Going to roll smoke on it again today (Apple and hickory). Then I hope to let it rest and redistribute and mellow the smoke before slicing. Minimum number of days? It is just under 4lbs




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[dirtsailor2003]

I've been going 5-7 days after the smoke (uncovered in the fridge). 5 days after the cure prior to smoking. What I have found is that the texture firms up and flavor of the meat becomes more complex. Very much like dry aging beef.

 

[mdgirlinfl]

I'm not sure I have that much patience in this early experimentation [emoji]128523[/emoji]. This whole curing thing is new to me and meat hanging around that long makes me nervous. (Hell, I'm even nervous that I may screw up the curing).


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[dirtsailor2003]

I'm not sure I have that much patience in this early experimentation [emoji]128523[/emoji]. This whole curing thing is new to me and meat hanging around that long makes me nervous. (Hell, I'm even nervous that I may screw up the curing).


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The very minimum that I would rest (prior to going for the longer rest) was 3-4 days.

 

[mdgirlinfl]

Thank you. I smoked yesterday after two days out of brine. May not get a smoke in today anyway. Looking like rain and I am trying to sort out an issue with the cold smoke attachment.


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