Getting ready for Bacon

Discussion in 'Bacon' started by gary morris, Jun 21, 2013.

  1. Hi 

    I'm getting ready to try some of 'Pop's' brined bacon and have a couple of questions please.

    After brinning, it's dried off and ready to form a pellicle.  Should the bacon go in the fridge to form the pellicle?

    Can you split the smoke time into 2 or more periods and what is the maximum length of time between smokes and should it be refrigerated?


  2. c farmer

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

    I put mine in fridge to dry for 24 hours and smoke for 12 hours.

    Alot of people smoke longer and break up the smoke times.
  3. bear55

    bear55 Master of the Pit

    You can split the smoking times if you wish to add more smoke flavor.  You should not have any problems if properly brined.  I usually just put the bellies in the fridge just to be safe between smoking smokes.
  4. Thanks C Farmer and Bear, I'm just getting things sorted in me head, so that I'm confident when I take the plunge.

Share This Page