First Bacon Attempt Advice

acd4476 said:

 
So I'm going to try my first attempt at brining a pork belly to make some bacon this Friday. Before I make the leap I'd like some advice/preferences.  I plan to use pops brine as I just got my prague powder and his brine method seems the most fool proof.  

1.) Do you use the full strength (1c of salt/sugars) or lo-salt (1/2c of salt/sugars)?  I use 1 cup

2.)  What are the best spices other additives to make this bacon the best? I like to add 1/4 cup each, granulated garlic, granulated onion, & black pepper.

3.)  Do you heat your brine to make sure everything is dissolved or mix everything using cold water?  I mix it in a blender cold. I know if I heat I should let it cool, likely overnight in the fridge, as to not start cooking the meat.

4.)  I plan to let it go 14 days.  Do you rinse your belly or straight to the smoker? Cut a small piece off after rinsing it & fry it. If it's too salty soak it for a couple of hours, then do the fry test again. Then put it on a cooling rack in the fridge uncovered for a couple of days. Then smoke it. 

5.)  Hot or cold smoke?  If hot, what temp?  I know to take it to 146.  I always cold smoke my bacon. I think it has better flavor & texture. For me 10-12 hours is plenty of smoke. 

Thanks everyone!

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