1st go at bacon w Pops Brine

[73saint]

Didn’t take many pics, hadn’t really planned on starting a thread (there seem to be so many bacon threads).

I did take a few, so have a look if you want. I’m 7 hours in, cold(ish) smoking, my ambient temps in nola are 90 pits been right at 100 all day; with amazen pitmasters choice. Using my Lang 36. Got the belly from Costco and it has been in Pops brine for 14 days, then 3 full days of drying in the fridge, on racks. Seasoned w garlic powder, onion powder, black pepper and coffee rub.



Liking the color thus far....
Getting excited.

 

[dcecil]

Thats looking awesome, glad you decided to post. I am seriously looking forward to makin bacon. Im a little intimidated by the whole brining thing. Hopefully soon

 

[pc farmer]

Sweet. Never to many bacon posts.

 

[pc farmer]

Thats looking awesome, glad you decided to post. I am seriously looking forward to makin bacon. Im a little intimidated by the whole brining thing. Hopefully soon

Just jump into it. Pops brine is super easy. Any questions or issues, we will help.

 

[dcecil]

Just jump into it. Pops brine is super easy. Any questions or issues, we will help.

Thanks farmer, Its definitely on the soon to do list. I will absolutely be asking questions

 

[SmokinAl]

Boy, once you make your own bacon, it's almost impossible to buy store bought again!
Al

 

[tropics]

Looks like a good start
Richie

 

[73saint]

Thanks everyone. Well, the smell in the fridge is killing me. I pulled the bacon after about 14 hours of smoke. Color is nice. I’ll give it a few days of rest; then will freeze and slice....

 

[dcecil]

WoW, that looks awesome. Great job

 

[73saint]

Well, I finished slicing it up tonight. Came out great, couldn’t be happier. I froze the slabs for a few hours, and worked on them one slab at a time, while watching the game.

We did fry up some and made BLTs. Apologies, but I didn’t get any pics of the actual bacon cooked up. But it looked great, and made some of the best BLTs we’ve ever had.




We ended up with 4 huge packs of slices, one big bag of bites for cooking in greens and beans, and a ziplock sample slice or two from every slab. Not a bad haul. I highly recommend making bacon if you haven’t already!

 

[dcecil]

Man that turned out awesome Saint, great job. Can’t wait to do some

 

[73saint]

Thanks!! I’m pretty excited. Now I need to order a good scale, and I will start doing some dry curing!!