Bacon

[Anonymous]

Alright. You talked me into it. Got 3 slabs of bellies out, one butt, an one brisket. Figure i might as well do a fair bit if I'm doing it. Gotta wait on doing hams until I have some fridge space available in the barn fridge

 

[Jogeephus]

You should make use of some of that honey on the bacon.

 

[Anonymous]

:cowboy: I thought that was a given.
I used the molasses on 2 slabs of belly, and honey on one belly. The butt got honey and molasses 50/50

 

[gonzo]

:hide: SORRY JO ,I was askin if it was a dry cure or a wet bryne. aint much on typn gotta start reviewn

 

[Jogeephus]

I don't think its either really as its more of a paste with the mollasses but I guess its more of a dry cure moreso than brine.

 

[gonzo]

:tiphat: That's good didn't work out so good last time I tryed a wet bryne. It was my 1st and last time attempting smokin my own bellies . They were eatable but I wasen't impressed . not gonna give up just gotta try something differant. this looks like it'll work. Thanks again :tiphat:

 

[Jogeephus]

Were they too salty?

 

[gonzo]

Ya I washed them off but I didn't do it good enough .Itworked good grinding with venny for sausage . MY smoker dosen't do the cold smoke that great either . LIVE & LEARN

 

[Jogeephus]

How many days was it in the brine? Three days at 70 is plenty.

 

[gonzo]

8 days inthe fridge that was a recipe from a smoker cook book . I'm gonna try your dry bryne just gotto find that tender quick, thanks Jo

 

[Jogeephus]

8 days in a wet brine at 70 is way to long. That will make salt pork. If you do the the same recipe and pull at 3 days and rinse and dry you'll be pleased. 3 days wil give you a nice gentle bacon. 5 days is tops and about all I can stand and be able to eat it as bacon. (on a belly)

 

[Anonymous]

You can also soak the bacon at one hour per lb changing the water every hour. Then. Dry overnight.

 

[Anonymous]

Smoking the bacon now at 150-175. The butt bacon has another week to cure.
Have you ever done bacon off a wild x domestic pig?
I know they are leaner but the ones my buddy is trapping have some decent fat to em

 

[Jogeephus]

You can also soak the bacon at one hour per lb changing the water every hour. Then. Dry overnight.

Is that to desalt it?

 

[Jogeephus]

My experience with wild hogs has been just the opposite. They are all fat and little meat but I've never messed any with crosses and I try and stay away from the wild ones unless we are making pulled pork.

 

[Anonymous]

You can also soak the bacon at one hour per lb changing the water every hour. Then. Dry overnight.

Is that to desalt it?

Yep.