Bacon made the easy way...

Discussion in 'Bacon' started by fpnmf, Jul 13, 2012.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    MMMM ..I would like to see a picture of the 2.5 inch thick slab...

    I havent had one over 2 inches yet..

      Craig
     
  2. Just one end is about 2.5 thick. The slab looks like it was just cut fat on one end.
     
  3. looks fricken awesome!!!!!great job
     
  4. 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.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  6. I used 3 gallons with 12.5 pounds in a 5 gallon bucket. Then I put a dinner plate on top to keep the meat submerged.
     
    humdinger likes this.
  7. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    I like that idea Kingfish. How'd your bacon from February turn out?
     
  8. The test fry went really well. I started the smoke, and had some heavy white smoke from damp pellets. Once I figured out the problem, it was to late. Had a bit of campfire taste to it. Rookie lessons learned, but still edible.
     
  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
     
  10. chappy4o

    chappy4o Fire Starter

    How long will the bacon keep using pops brine?
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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
     
    Last edited: Apr 12, 2013
  12. chappy4o

    chappy4o Fire Starter

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

    fpnmf Smoking Guru OTBS Member

    Fl
    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
     
  14. chappy4o

    chappy4o Fire Starter

    Sweet. . . Now all I need is an amazn or four lol
     
  15. I am not sure if it will mellow. Maybe try some next week..
     
  16. Humdinger,

    Yes, it did mellow out quite a bit. In fact, I got a second chance to evaluate the flavor if the brine. I look forward toms king some improvements on the next batch!
     
  17. travisb

    travisb Smoke Blower

    I have an electric slicer, but I was wondering about how thick you slice the bacon?
     
  18. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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
     
  19. flareside92

    flareside92 Smoke Blower

    Pops recipe is tops! That bacon looks awesome! VERY well done!
     
  20. chappy4o

    chappy4o Fire Starter

    i think this should be a sticky!!! some awesome info here!!!
     

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