Bacon with Pops Brine

Discussion in 'Smoking Bacon' started by bluebombersfan, Nov 11, 2012.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I started this Bacon Oct. 26.  It started out about 12lbs I think.  I always use pops brine and it turns out fantastic this time I thought I would try a little maple syrup:

    2 Gallons water

    2 Cups Kosher Salt

    1 Cup Maple Sryup

    1/2 Cup Brown Sugar

    2 TBSP Pink Salt

    I took it out last night rinsed and put in the fridge to dry over night.  I just put it in the MES @ 100 and lit one end of the AMAZN with Maple pellets.


    Here it is just getting started!  I will probably let this go for 10 hours or so.
     
    Last edited: Nov 12, 2012
  2. [​IMG]   Interested in the outcome.
     
  3. bmudd14474

    bmudd14474 Guest

    no cure?
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    NO CURE??
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Oops sorry guys I missed the most important ingredient when typing the post.  I had 2 TBSP of Pink Salt in the brine and edited the list up top.  Sorry for any confusion.
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Here is a shot of the bacon when it came out last night.  It was getting late so I snapped a quick pic then into the fridge for the night.


    Sliced pics will be up in the next few days!!

    Thought I would add a little bearview to wish him a speedy recovery.

     
    Last edited: Nov 12, 2012
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    I want to try Pop's brine one of these times. I have been using a dry cure that T Johnson posted some time ago and have been happy with it. I'm used to getting something the way I like it and repeat.repeat.....repeat. Need to expand my horizons as they say.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like some great Bacon. Pops Brine is the easiest method there is for makin' Bacon...JJ
     
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I agree with repeat repeat repeat that's why I always use Pops brine method!  Its so easy!!
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Looking Bacon!!

    It took me many batches to "Tweak" my recipe, and I don't deviate from it.

    I'll have to try Pops brine recipe and compare it

    TJ
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    No problem.. 

    It looks fantastic! Whet was the final IT? Did you just leave it at 100 the whole smoke?
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I left it @ 100 for the first few hours then bumped up to 130 for the rest of the day. 
     
  13. elsos

    elsos Fire Starter

    MMM, I just bought some belly; can't wait to do a bacon myself!  [​IMG]

    So does anyone use Pops Brine and do a cold smoke the entire time? Cold smoking in the summer here is between 90-115, unless we use ice blocks.

    What is the difference between cold smoking and cooking at about 130 or cooking higher temps when you end up frying the bacon before serving?

    -E
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.

    Here is what I understand, max heat allowable is approx 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx 140 carefully watching to not render the bacon. Some small amounts of weigh loss are generally given to loss of water from curing. Less than 5% seems acceptable.

    Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.

    If you still have questions and don't we all I would suggest you read either:

    Bearcarvers Tutorial

    http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

    Craigs Tutorial (Pops Brine)

    http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

    These guys are ahead of the curve on makin bacon.

    Hope it helps.
     
    disco likes this.
  15. elsos

    elsos Fire Starter

    Thank you Foam! And you posted links, very helpful. This site is the best, everyone's contributions have made it possible for me to even attempt cooking in the smoker.
    I think I'll do Pop's brine because of time restraints, and I wont be so timid smoking bacon in Phoenix during the summer.
     

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