First Canadian Bacon(loin) Pops Brine

Discussion in 'Smoking Bacon' started by elginplowboy, Feb 28, 2015.

  1. elginplowboy

    elginplowboy Meat Mopper

    Made up a batch of pops brine 2/8. I did the low salt version. All pieces less than 3" in diameter. Brined 15 days then pulled and rest in fridge to start to dry out. Followed Bearcarver smoke schedule. Start at 130 no smoke 1 hr then bump 10 deg and roll smoke every hour till internal temp of 145.
    Money shot.........
    Best I ever had.
     
  2. Nice color I'll bet its tasty

    Gary
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty:drool.
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    EP Great job on the CB I will have to make more soon.
     

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