pops bacon brine question ?????

Discussion in 'Smoking Bacon' started by voodoochile, Nov 12, 2013.

  1. The recipe calls for  1/3 - 1  cup of salt ......... that is a pretty big range ... how much salt do most of you use .

    also I cant find   the smoking instructions for bacon ....... please ...... anyone have the link
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like Pop's brine like this:

    1 Gallon Water

    3/4 Cup  of Kosher or 1/2 Cup of Sea salt

    1 Cup White Granulated Sugar

    3/4 Cup of Brown Sugar

    1 TBS of Cure #1

    The sugar and salt are a balancing act. If you cut the salt only it becomes sweeter and if you cut the sugar only it becomes salty.

    Here is a thread for smoking with heat. You can also cold smoke it.

    http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
     
  3. bkleinsmid

    bkleinsmid Smoking Fanatic

    VooDoo.........Woodcutter has you covered. That recipe is the same one I use and that bacon is outstanding.

    Brad
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    X2
     
  5. thanks ........... I am picking up my "fresh side " this afternoon ....... I had the local meat shop order some for me ...... cant wait to try some home smoked bacon !!!!! ............... [​IMG]
     

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