First timer

JimK

TVWBB 1-Star Olympian

• Dec 19, 2010

• #1

OK. I procured a small piece of belly this morning (2.5 lbs) and want to try this bacon thing. Can someone recommend a simple cure/brine that I could get this thing into tonight and be smoking it by Thursday? Simple is better, as I'm not certain where to get things like "pink salt" locally. Thanks in advance.

Jim

 

Bob Correll

R.I.P. 3/31/2022

• Dec 19, 2010

• #2

Jim,
Hopefully Jeff B will post his brine cure.
IIRC it's about 2 days.
I plan to brine my remaining 3rd slab of belly soon.

Stores that carry butcher supplies might have pink salt.
Locally I found it at a Farm & Home type place.
Also check large sporting good stores, such as Bass Pro.

You can usually find Morton's Tender Quick at local grocery stores, at least in my area.

Good luck and keep us posted and pictured!

 

j biesinger

TVWBB Platinum Member

• Dec 21, 2010

• #3

looks like I'm late to the party.

here's the link:

http://saucissonmac.blogspot.c...king-back-bacon.html

gosh, that guy better start giving me a kick back, I've sent a ton of traffic his way.

 

JimK

TVWBB 1-Star Olympian

• Dec 30, 2010

• #4

Thanks guys. I ran out of time and put the belly in the freezer. I hope to try the bacon in the next couple weeks.

Know of a good conversion table on the web, or should I go buy a scale for the measurements?

 

j biesinger

TVWBB Platinum Member

• Dec 31, 2010

• #5

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">or should I go buy a scale for the measurements? </div></BLOCKQUOTE>

yes. they are cheap and will change the way you cook. Not to mention, pretty much essential for things like sausage, bacon, and dry cured meats.