Bacon with Pops Brine

Discussion in 'Bacon' started by raptor700, Jan 29, 2014.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great looking bacon. What type of vacuum sealer do you have?
    Last edited: Jan 29, 2014
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks c farmer,

    I have a Food Saver Vacuum sealer but this time i had my friend at

    the local butcher shop slice and package it for me.

    If it was gonna be in the freezer for more than 2 months i would Vac Seal it.

    But it's only 10 pounds, and it's not gonna last very long [​IMG]
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice color on your bacon. I also like the idea you sprinkled the pepper on instead of trying to put too much on and get it to stick.

    Really well done. Congrats!
  5. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    This is my next project.  Great looking bacon.
  6. gyeakle

    gyeakle Fire Starter

    Raptor that's some good looking bacon . From Indiana
  7. Raptor, that bacon looks great I have 15 lbs coming out of pops brine tomorrow. Could you help me with a couple of questions, I have tried bacon a few times and something isn't right.

    1. Did you smoke for 72 hours straight or spread it out over a few days.?

    2. Do you let it rest for a few days after removing from smoker before sealing it?

    I have tried smoking for 12 hours and 20 hours and used apple and cherry dust I have tried dry curing and brining but always end up with more of a ham taste not really a bacon taste. This time I will be using pitmaster pellets from Todd and will smoke longer and let rest ( equalize ) longer.  Any sugestions would be appreciated.Thanks.
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bacon! Fancy wrapping too!
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Cabin,

    Yes i smoked for 72 hours straight.

    I let it rest in the fridge for 24 hours before slicing.

    If your getting a ham flavor, you may be using to much salt.

    I always use Pops brine and it comes out great everytime.

    Looking forward to your results
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Rap!!!

    Good to see you haven't missed a step!!![​IMG]

  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Bear,

    I see you haven't either [​IMG]
  12. dave17a

    dave17a Smoking Fanatic

    Crapola, and I thought 24 hrs. is good and it is good, was perfect on ambient, carefully watching temps in box, never over 70*. Seems lot of folks on here donot go that far on smoke. Good job
  13. dave17a

    dave17a Smoking Fanatic

    Should've asked in last post, what was the temp in smoker during this, since you are looking at the equater?[​IMG]
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks to an arctic blast of air lately

    The ambient temp in the smokehouse ranged from 25ºF - 47ºF
  15. bamafan

    bamafan Smoking Fanatic OTBS Member

    Nice looking bacon Ken. Just sliced my second batch. Going to try Pops brine on the next batch with the correct salt. First try I only had kosher salt and didn't put enough in it. Nice to hear from you again.

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