Another first bacon try

Discussion in 'Bacon' started by realtorterry, Mar 27, 2016.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hi guys, i was finally able to get my hands on some pork belly. It's about 5 lbs & I'm going to cut it in three to try a few different flavors. I'm gonna use pops brine with Craig's method " bacon the easy way " I don't have a 5 gallon bucket or the room, what I do have is a large bus tray with lid & im hoping the will work for the brine? I've never tried belly bacon yet so I'm gonna leave the skin on two pieces to see which way I like it? Im gonna do one with CBP, one with Maple Syrup & one with garlic/onion. Hoping for any advise in case I'm doing something wrong?



     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Instead of using a bucket for the brine, just use a 2 1/2 gallon zip lock bag. I zip them up getting all the air out, then twist the top & tie it so there is no chance of leaking

    .

    Also here is a great video on how to skin a belly.



    Hope this helps!

    Al
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks for the heads up Al, I alway forget about those ziplock bags being so big. After cutting the belly in three it fit perfectly in a large stock pot l, similar to yours in the pick, with a gallon of water & the cure. So I just used that.
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Wow now I'm wondering, is there any reaction when curing in a adonized stock pot?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Did you put it in a zip lock bag first?

    If not I think it needs to be in a non-reactive container.

    Walmart has those 2 1/2 gallon bags.

    Al
     

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