First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

[driedstick]

Looks great DS. Very meaty belly.

Thanks for all your help sir,,, Much appreciated!!! 

 
Well your Bacon looks mighty fine...... Point for sure....

Thank you

 
OMG, now that is some pretty bacon.

Great job there driedstick!!!

If mine turns out 1/2 that good lookin I'll be lucky

Happy Smokin'

Mike

Thanks,,, I seen your post yesterday and will be following it. 

DS

 

[disco]

Beautiful bacon, DS I think you will find the store bought stuff just doesn't cut it any more! Point

Disco

 

[dirtsailor2003]

Great looking bacon DS! Mighty fine!

 

[pilch]

 
Well,,, All this bacon making going on around here and nice cool temps thought I would try my hand at with some great help from Dirt Sailor 

I am using "Pops Brine" on this go around and if it turns out I will try a dry brine on the next batch.

Here is the link for "Pops Brine" if you need it,, I followed it to a T this time around

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

I only did a 1/3 cup of the sea salt,, 

Got some nice brining buckets - good fridge size and food grade 

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• driedstick
• Jan 16, 2017

One on the right will be a good one for Turkey's I think and left turned out perfect for the Belly's 

I made up two batches of brine to make sure the bellies were covered 

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• driedstick
• Jan 16, 2017

 

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• driedstick
• Jan 16, 2017

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• driedstick
• Jan 16, 2017

 

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• driedstick
• Jan 16, 2017

and the Cure 

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• driedstick
• Jan 16, 2017

and All mixed up 

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• driedstick
• Jan 16, 2017

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• driedstick
• Jan 16, 2017

Sliced up into 3 nice chunks to handle a little better 

and in for a swim

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• driedstick
• Jan 16, 2017

I made up another 1/2 batch of the brine to put in ziplock to weight it down,, and if zip lock busts it will not dilute the brine,, Thanks for that tip Cranky Buzzard. 

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• driedstick
• Jan 16, 2017

and weighted down,, ready for the fridge for nap time 

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• driedstick
• Jan 16, 2017

We will see you in two weeks or so - thanks for looking 

Steve 

Driedstick or Cranky Buzzard can either of you tell me if one can freeze the brine in the zip lock bag for use at a later date for weighing down?.

Personal experience has taught me that brine mixed today, and refrigerated, can be used at a later date for brining, time period was approximately one week..

By the way Driedstick it looks like you have some awesome bacon on the horizon.

Cheers from Down Under

 

[bena]

Nice Job!   Beautiful color !  Points!

 

[driedstick]

 
That's some awesome looking bacon DS!

It looks delicious!

Point!

Al

Thanks Al

 
DS That Bacon looks great Point

Richie

Thanks, Richie,,,

 
Love the Pics, Mighty fine looking Bacon. I sure wish I could find Pork Belly's at a reasonable price around her.

Nothing better than Homemade Bacon

Great Job  

Gary

Thanks Gary,, ya was a good price then I also do some trading,,, which is always a win win

 

[rwlanthier]

Thanks Dave

 

[daveomak]

 
Thanks Dave

If that's meant for me, you are welcome...

 

[driedstick]

 
Beautiful bacon, DS I think you will find the store bought stuff just doesn't cut it any more! Point

Disco

Ya is sure beats store bought,,, Thanks 

 
Great looking bacon DS! Mighty fine!

Thank you DS 

 

[Rings Я Us]

Ya is sure beats store bought,,, Thanks

Thank you DS

Liked this one..

What temp did you have that bacon smoking at? What temp was it final IT? What kind of smoker or pellet contraptions did you use?

 

[driedstick]

this was cold smoked,, no heat at all,,, used the MES 30 with the mailbox mod

 

[Rings Я Us]

this was cold smoked,, no heat at all,,, used the MES 30 with the mailbox mod

Oh.. ok so you smoked like 12 to 24 hours at say 50 degrees?

Edit...
I say 50 degrees. Because all that week the high temps in (Moscow Idaho) were in the mid to upper 40s. I can only guess by your central northern idaho profile info.

 

[driedstick]

Oh.. ok so you smoked like 12 to 24 hours at say 50 degrees?

Edit...
I say 50 degrees. Because all that week the high temps in (Moscow Idaho) were in the mid to upper 40s. I can only guess by your central northern idaho profile info.

I am just south of Moscow about 30 miles and in a valley,, sometimes we are colder because of the inversions,, Can't remember what the temp was,,, but this thread reminds me I need to do more. :D:D:D

 

[HalfSmoked]

Missed this first time around I find this to be a definite item to try. i usually do canadian bacon with TQ and Bear carvers step by step with great results.

Warren