- Jul 14, 2013
- 7
- 10
So I'm looking to cure my first bacon this weekend and this is the process I've decided on. Any input would be appreciated:
1 - 10lb of bell, Bone removed skin on
2 - brine for 14 days in pop's brine
3 - soak for 3 hours, changing the water every 30 minutes
4 - fry a test piece
5 - Soak for 24 hours if too salty
6 - let dry in the fridge for 48 hours unwrapped
7 - cold smoke for 12 hours with AMNPS with apple, cherry, pecan, hicotry or a combination of the 4
8 - wrap in saran wrap and let it rest in the fridge for 5 days
9 - put into freezer and bring to near frozen
10 - remove skin and slice bacon
11 - vacuum pac bacon and skin
I'm wondering this looks good to most people or if anyone has any suggestions on what I should tweak. Any help is appreciated. Curious about peoples, soaking, drying and skni removal steps
Regards,
1 - 10lb of bell, Bone removed skin on
2 - brine for 14 days in pop's brine
3 - soak for 3 hours, changing the water every 30 minutes
4 - fry a test piece
5 - Soak for 24 hours if too salty
6 - let dry in the fridge for 48 hours unwrapped
7 - cold smoke for 12 hours with AMNPS with apple, cherry, pecan, hicotry or a combination of the 4
8 - wrap in saran wrap and let it rest in the fridge for 5 days
9 - put into freezer and bring to near frozen
10 - remove skin and slice bacon
11 - vacuum pac bacon and skin
I'm wondering this looks good to most people or if anyone has any suggestions on what I should tweak. Any help is appreciated. Curious about peoples, soaking, drying and skni removal steps
Regards,