Labeling items in pops brine

Discussion in 'Smoking Bacon' started by hayskip, Aug 10, 2016.

  1. hayskip

    hayskip Fire Starter

    Hi everyone. I have been learning so much from everyone I just have to give a shout out "thank you" to all of you. I do have a Question though. I smoked 25 lbs of bacon awhile back and my friends and family loved it. Needless to say it's almost gone. I did a dry cure but want to try pops brine this time. A few people want to supply me with their own pork bellies to do. Is there a way to label them in the bucket while they are brining so I can keep track of who gave me what?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Stick them with plastic colored toothpicks. Or the swords they put in tropical drinks.
     
  3. hayskip

    hayskip Fire Starter

    Thanks dirtsailor2003
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good One!!!!...JJ
     
  5. biteme7951

    biteme7951 Meat Mopper

    Carve their initials in the fat cap! 
     
  6. hayskip

    hayskip Fire Starter

    I like that one biteme7951. Thanks.
     
  7. biteme7951

    biteme7951 Meat Mopper

    Just don't initial too close to the sampling end! :)  (I call it smoker shrinkage on all meat smoked for others)!

    Barry.
     
    hoity toit likes this.
  8. hayskip

    hayskip Fire Starter

    Thanks Barry that's a great idea. Shrinkage.
     

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