First go at bacon
- Thread starter akdutchguy
- Start date
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aeroforce100
Smoking Fanatic
Well I got the meat soaking in the brine. I only did 5 pounds. Just in case I screw something up I'm only out 5 pounds. I will keep flipping them over for 14 days and then test fry a but to see if I can make a go at the next 25 pounds
Are you using Pop's brine? If so you shouldn't have any problems. Are you going to cold smoke or hot smoke?
FYI, I just made 2 hams from pork butts and was able to use just 1 gallon of Pop's brine. It was 16 lbs of pork and it cured very well. I have wondered if there are limits to how much meat per gallon of brine and the answer seems to be as long as it is covered it will cure it. I think 16 Lbs is as about as much meat as you can get in 1 gallon of Pop's brine.
I use a dry cure, and I always do a test fry in case I screw up. So far I have never had to soak anything to remove excess salt flavor. I would recommend a test fry, no matter what kind of cure you use, just in case you screwed up. You can fix it before smoking, but not after.
It's not a lot of work, and you get to sample a little snack.
Bear
It's not a lot of work, and you get to sample a little snack.
Bear
So after pulling it out if the brine, slice a few pieces and fry them to taste it. If ok then smoke.
I looks pretty hard to screw up..
I rinse them and put them in the fridge..
Smoke em..
Craig
real simple curing brine:
for every 1 gallon of water, add:
1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda[emoji]174[/emoji]
1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix
1 tbsp cure no. 1 pink salt
stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in
weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.
I rinse them and put them in the fridge..
Smoke em..
Craig
real simple curing brine:
for every 1 gallon of water, add:
1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda[emoji]174[/emoji]
1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix
1 tbsp cure no. 1 pink salt
stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in
weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.
It looks pretty hard to mess up. The reason I was going to test fry was for the saltiness. I used 3/4 cup of salt. Until I get that figured out i will test fry. I am going to cold smoke it with an amazen smoke generator that should be at the post office today. I will get some pics coming when I get the smoker going. Is there a good temp to cold smoke at? It is still around freezing at night here so that should make cold smoking the way to go I think.
Jason
Jason
If you want pics if meat soaking in the fridge I can get some. I don't really get excited til it gets in the smoker. I really get excited when it is done and out of the smoker. I messed up on my Easter ham and didn't get any pictures. I will learn from my mistakes and take more pics :)
Well I just got my AMNPS from the post office. What a nice looking product. ( other than the made in China sticker) it is very stout and looks like it should keep me happy for a long time. Can't wait to try it on this bacon. Maybe some cheese while I wait for the bacon. The possibilities are endless. One question on the amnps. Does the wood dust burn fine in the little pellet smoker? Some bodies big fat fingers clicked dust instead of pellets.
Jason
Jason
So after lots of peeking at it and poking it, two weeks is finally over. I pulled out some bacon to test fry this morning. Even with out smoking it this was the most amazing bacon I have ever eaten. I won't test fry anything else in pops brine. I wasn't sure on the salt level. I used 3/4 cup and it was spot on. I was curious about the sugar level in it as I am not a big fan of sweet meats. There was just a hint of sweet. Not so much that it overwhelmed the palett, but was the right combo with the salt. My hats off to pops and his amazing brine.
I need to dry it out today while I go to work. I hope to cold smoke it tomorrow with the new amnps. I'm excited to try this bacon smoked. The meat was from my brother in laws organic barley fed pigs.
Will keep you posted with the smoke if I can get to it tomorrow
Jason
Jason
Glad it turned out. Did you use the 1 cup white and 1 cup brown sugar or did you reduce the sugar?
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