I came on this site to learn how to make Bacon and Ham.I learned how to make my Smoker and Brine my Bacon and Ham on this forum.I am very happy with my first try and so is all my friends and family.Yes I have along ways to go for perfection but even at this stage I am in heaven.You have to understand there is no Bacon or Ham here in this Country and it has been years since I have been able to eat any.
I kept my first brine very basic and straight to Pops recipe and documented every thing.I am very happy I did now I can add or subtract for the flavors I and my family and friends like.
Pops .............. Thank you so very much for sharing your families love and time proven brine recipe.I have read over many times your postings and will keep rereading them to better my self.
Thank you also to all the very talented people on here that I have learned so many things from.There is no way I can post every ones name that I have learned something from but I have to throw a few out.Dave Omak,.Foamheart, WesW,Disco,Dingo Old School and Bearcarver...And so many others.
All my pics did not down load so this is it for now I will ad some more when I cook some of this...12lbs of Bellie Bacon and 6lbs of Back Bacon is done and we have eaten 1/2 it was great.
The pork leg has been in Pops Brine for 24 days it has 4 more days then to the smoker.
Thanks again to every one
Dan
I kept my first brine very basic and straight to Pops recipe and documented every thing.I am very happy I did now I can add or subtract for the flavors I and my family and friends like.
Pops .............. Thank you so very much for sharing your families love and time proven brine recipe.I have read over many times your postings and will keep rereading them to better my self.
Thank you also to all the very talented people on here that I have learned so many things from.There is no way I can post every ones name that I have learned something from but I have to throw a few out.Dave Omak,.Foamheart, WesW,Disco,Dingo Old School and Bearcarver...And so many others.
All my pics did not down load so this is it for now I will ad some more when I cook some of this...12lbs of Bellie Bacon and 6lbs of Back Bacon is done and we have eaten 1/2 it was great.
The pork leg has been in Pops Brine for 24 days it has 4 more days then to the smoker.
Thanks again to every one
Dan