Curing Bacon Project

Discussion in 'Bacon' started by zztop, Apr 29, 2014.

  1. zztop

    zztop Newbie

    So I'm looking to cure my first bacon this weekend and this is the process I've decided on.  Any input would be appreciated:

    1 - 10lb of bell, Bone removed skin on
    2 - brine for 14 days in pop's brine
    3 - soak for 3 hours, changing the water every 30 minutes
    4 - fry a test piece
    5 - Soak for 24 hours if too salty
    6 - let dry in the fridge for 48 hours unwrapped
    7 - cold smoke for 12 hours with AMNPS with apple, cherry, pecan, hicotry or a combination of the 4
    8 - wrap in saran wrap and let it rest in the fridge for 5 days
    9 - put into freezer and bring to near frozen
    10 - remove skin and slice bacon
    11 - vacuum pac bacon and skin

    I'm wondering this looks good to most people or if anyone has any suggestions on what I should tweak.  Any help is appreciated.  Curious about peoples, soaking, drying and skni removal steps

    Regards,
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    The great thing about Pop's Brine is that you can adjust the amount of salt to suit your tastes. If you like a lot of saltiness, go with the full cup per gallon. If not, I'd reduce it to a level you feel comfortable with.  For me, 1/3 cup was the sweet spot; this makes for a fairly sweet bacon. This also eliminates any need for soaking.

    I would also remove the skin prior to smoking. If you're cold smoking for less than a few days, the smoke won't penetrate that side of the bacon.
     
    Last edited: Apr 29, 2014
  3. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Where can I find Pop's Brine recipe??
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Type in "Pops brine" in the search bar.......

    Dave
     
  5. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Never mind I found it...lol
     
  6. zztop

    zztop Newbie

    I'm pulling my belly out of the bring tomorrow.  The next steps are as follows

    1 - rinse

    2 - test fry

    3 - remove skin or not  (unsure about this)

    4 - let it dry for 24 hours in the fridge

    5 - cold smoke for 3 nights for 12 hours each night - ie goes in at 8PM and pull it at 8am.

    6 - let it rest for a 3 days in the firdge

    7 - partially freeze and slice

    Do these final steps sound good?  What are peoples thoughts on removing the skin before smoking. mneeley490 suggested to remove it but I wanted other peoples thoughts.   Seems like a waste.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I have found that the skin is easier to remove after curing, if you decided to go that route.
     
  9. No reason to leave the skin ont that I can think of. Slice it off with a filleting knife before curing(as others have said cure and smoke doesn't penetrate skin well), leave a good layer of fat on it, throw in the oven and roast it at a lowish temp, that drain the fat, chill and make your own lard.
     

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