Should i trim this up a little more?

Discussion in 'Bacon' started by mattyoc20, Dec 6, 2013.

  1. mattyoc20

    mattyoc20 Smoke Blower

    I got just got the skin off the belly and was wondering if i should trim some more of the fat off?  Getting ready to go in the brine.  Its like christmas for me!!!!


    Also, i never felt more manly than i do today


    Should i cut this in half??

    Should I put a cover over the bucket with the brine?

    Thank you all for the help and i will keep you guys posted
     
  2. yes and yes
     
  3. mattyoc20

    mattyoc20 Smoke Blower

    Ah its already in the brine.  Is it a big deal if i dont cut it in half?
     
  4. dave17a

    dave17a Smoking Fanatic

    [​IMG]Hw big is the smoker. I cut my belly's in half to fit smoker. Different this year. Going crazy not smoking much. Building this cold smoker.
     
  5. mattyoc20

    mattyoc20 Smoke Blower

    Its a weber smokey mountain 18.5.  I guess i could cut it when its out of the cure if it doesn't fit.  Just thought it would be easier to cure that way.
     
  6. mattyoc20

    mattyoc20 Smoke Blower

    Also, i'm freaking my self out with this cure#1.  I made 4 gallons of pops curing brine (way to much but now i know).  I put about 4 heaping tablespoons and "a little more for good measure"  maybe a half tablespoon more.  Is that to much cure?  Is it to little?  I dont want to get anyone sick.  THanks for all the help
     
  7. c farmer

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

    Pops recipe is on the low end of the scale for cure.

    1 tablespoon per gallon.

    Your good.

    Leave the rest of the fat on.
     
  8. no
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    While you have all that brine, throw in a couple a racks of spare ribs.  You'll thank me for suggesting it in two weeks.
     
  10. mattyoc20

    mattyoc20 Smoke Blower

    AHHHHH.....why didnt i think of that!!!!!! i only used enough brine to cover the belly and chucked the rest.   Rookie move
     
  11. little smokey

    little smokey Smoking Fanatic

    DO you cure the spareribs as long as the pork belly or different amount of time?

    Thanks
     
  12. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks like a great start!! I think the spares don't need as much time to cure as the bacon will. If I remember correctly Bearcarver dry cured his with TQ for about 4 days. I'd think a week in Pop's brine would do the trick. It's a fairly weak solution to allow for a longer cure time for hams. Your "little extra" shouldn't cause any health concerns, as has already been pointed out. You might drop Pops a pm and ask him about the ribs.

    **Edit

    Here's the thread on Bearcarver's "Bacon on a stick". http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step
     
    Last edited: Feb 10, 2014

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