Bacon made the easy way...

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So, just to clearify on the over brine questions..
I have bellie that is about 1-1/4 inch thick, but the one end is probably 2-1/2 inch thick. So 14 days in the brine will be enough, and is not even close to over the limit?
MMMM ..I would like to see a picture of the 2.5 inch thick slab...

I havent had one over 2 inches yet..

  Craig
 
Going to be attempting Pops brine this Friday.  Does anybody have a gallon of brine per pound of belly estimate?  My local meet market sells the belly in 12-15lb slabs and just wondering how much brine I should be mixing up.
 
Going to be attempting Pops brine this Friday.  Does anybody have a gallon of brine per pound of belly estimate?  My local meet market sells the belly in 12-15lb slabs and just wondering how much brine I should be mixing up.
I have not made belly bacon with Pop's brine but have made Canadian bacon where I had 2 whole loins or 16lbs of pork in a plastic Coleman cooler. Everything must be submerged and 16 lbs of pork and 1 gallon of brine was a cooler full.
 
Hmm, sorry to hear that. Is there a chance maybe it will mellow out with time?

I gotta take a stab at Bacon. Looks so good, and fun. Plus I have a nice slicer and vac sealer so I got no excuses. If I make it to the Michigan gathering this summer I plan to chat with you about it. Take care.
 
How long will the bacon keep using pops brine?
If you mean after its sliced, vac packed and frozen I have some about 8 months old now and as good as when it was smoked..

I pack by the pound and once thawed it stays good for weeks..none have made it past that..gets eaten..

                          Craig
 
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If you mean after its sliced, vac packed and frozen I have some about 8 months old now and as good as when it was smoked..

I pack by the pound and once thawed it stays good for weeks..none have made it past that..gets eaten..

                          Craig
Thanks Craig can't wait to make my first batch. . . How much (lbs) would you recommend for a first try?
 
Thanks Craig can't wait to make my first batch. . . How much (lbs) would you recommend for a first try?
Yer welcome!!

It's a slippery slope making bacon....once you start there is no turning back..

Figure you will have 3 weeks in the process..get two bellies (about 25 pounds) ..then you will have enough to get ya by for a while.

   Craig
 
Hmm, sorry to hear that. Is there a chance maybe it will mellow out with time?

I gotta take a stab at Bacon. Looks so good, and fun. Plus I have a nice slicer and vac sealer so I got no excuses. If I make it to the Michigan gathering this summer I plan to chat with you about it. Take care.
I am not sure if it will mellow. Maybe try some next week..
 
I have an electric slicer, but I was wondering about how thick you slice the bacon?
We like it thin here..but you can slice it as thick as you want..

Next batch is coming up on 14 days in the brine and I plan on slicing some thick for praline bacon treats..

           Craig
 
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