Time to try Bacon

Discussion in 'Bacon' started by bamafan, Dec 9, 2013.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Ok time to join the band wagon and give bacon a shot. Finally found these at the commissary on base for 1.76 a pound.


    They went in Pops brine yesterday for the 14 day soak. Packed them in a 5 gallon zip lock bag and got as much air out as I could then set them in a pot in the frig. A walk in cooler would be the ticket for this smoking hobby!
     
    Last edited: Dec 9, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    WOW......  $1.76 is a great deal......   I'll take a case or two.....   Dave
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is what I was thinking. Good luck Bamafan, your in for a treat!
     
  4. c farmer

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

    I pay 3.59 a pound.

    You will be hooked now.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Can't beat makin' bacon!

    Disco
     
  6. bamafan

    bamafan Smoking Fanatic OTBS Member

    Pulled the belies out of the brine and rinsed off. Hung in front of a fan to dry for 2 hours. They still feel like I just pulled
    Them
    Out of the package? I would have thought they would be dry? Are they still ok to cold smoke?
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sometimes it takes longer, even 6 hours. Dab them off with a paper towel.
     
  8. bamafan

    bamafan Smoking Fanatic OTBS Member

    ok rewashed and will dry off with a paper towels and rehang with the fan on them. Much cooler out today and less humidity
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    What I think happened..... the bellies were still cold... and that was condensate re-forming.... For a pellicle to form, the meat needs to be at a temperature above the dew point...

    Dave
     
  10. bamafan

    bamafan Smoking Fanatic OTBS Member

    They are still hanging in the garage and it's 45 out there. Should I bring them in the house? Since is my first endeavor at bacon not 100% positive of what they should look like when they are ready,
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They should be dry now and ready for the cold smoke... Dave
     
  12. bamafan

    bamafan Smoking Fanatic OTBS Member

    Pulled if the bacon after a 12 hour smoke with mix of apple and hickory. Sliced off a piece for a test fry. Bacon was very bland other than the smoke flavor. I followed Pops brine other than I used kosher salt instead of sea salt. Got it setting in the frig over night to see if it gets any better. And I don't get ill after eating the test pieces!
     
  13. dave17a

    dave17a Smoking Fanatic

    First of all test fry before you smoke, saltiness mainly, you can soak them in cold water if to salty. Nothing can be done after smoked. @nd bacon needs to rest to let the smoke mellow. I didn't taste mine right after but that could be your problem. Why didn't you just throw brine in bucket, not food grade I'm assuming. It kinda reads like you put bacon in bags down in brine. Hope this helps. I have only done a 1 batch and did great in pops brine, but have read and read up on this.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bama, morning...... I have found weighing the water, sugar, meat etc. then adding a percentage of salt gets a repeatable salt flavor...
    I usually add 2% salt by weight... volume measure is not equal as different salts weigh more or less per volume..
     
  15. mattyoc20

    mattyoc20 Smoke Blower

    just fried up my bacon for the first time this morning.  I did pops brine with kosher salt as well and it was awesome.  I didnt do a taste test after but i let sit in the fridge for 2 days.
     

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