Boars bacn brewhaha!

[lovebigbluegills]

LPS, do use a rub or brine for your bacon?

[LindellProStaf]

I have only done 3 or 4 of them since I saw the ideas on here.  I use a dry rub and then loosely vac pack it and put in the frig for a week or two.  Turn it once or twice a day.  Sort of makes its own juice.  i think I used Thirdeyes dry rub.  You can do whatever you want buy add 1 tbls of Morton Tender quick per lb of meat.  And of course the salt, brown sugar, garlic, pepper as needed.  I thing Reinhart may have a recipe on his page too....    Fun and easy.. 

[Boar]

yup thats pops brine its called.

[lovebigbluegills]

I've done bacon a few times. I used hi mtn buckboard bacon rub on one, a different rub on another, and pops brine a couple times. You mentioned adding more garlic-- if you used brine, I was going to ask if you used minced garlic or just the juice from the jar.

You said it-- fun and easy!!!! Its prettty dang awesome to turn out a better product than you can get in the store!!!

[LindellProStaf]

I have used powdered garlic and I have also used the minced in a jar.  Both are good.  Then just rubbed all over the belly.  

[bobberineyes]

GOSH DARN IT, I CAN'T TAKE IT ANYMORE, I gotta go get a belly off to Costco. ..

[delcecchi]

What boar described is pretty much how they make that liquid smoke that they sell in the store. 

They basically burn or smoulder wood and condense the resulting vapor.  

So a pitcher of water and a shot of liquid smoke, or maybe just a squirt directly in the glass would do it.

[lovebigbluegills]

Thatta boy Boober!!!! That's the spirit!!! Holy smokes (pun intended)--there will be a few of us smoking bacon next weekend!!! 

[bobberineyes]

WOW, was that place packed. Ok first timer here...dumb question time. I wanted to talk with the butcher but was people everywhere,  thus package has pcs that are 1×1 and 1×2...or should I have looked for something else?  71/2 lbs 

[LindellProStaf]

Heck no that should work great.  Since it is smaller chunks maybe you wouldn't go as long as a 3 or 4 .lb chunk...  One of the guys will let you know.  Nice looking stuff.

[Boar]

if its sliced my recomendations, would be to flollw pops brie reicipe use half the salt and brine for 24 hrs the cold.smoke for 5-6 hrs. this is what rieny told me to do and it turned out great bt a little salty

[lovebigbluegills]

That didn't take long!! I've only seen whole bellies 12"x18" or so. I can't see any reason what you have there won't work just fine. More pieces to run thru the slicer after its smoked, but that's about the only downside I can see with what you got. The finished product should be as good as using a whole belly!!!

Let us know if you go with rub or brine!!! No reason you couldn't try a few different ideas if you felt like it.

No such thing as a dumb question when it comes to making your own bacon buddy!!!!!!!

[LindellProStaf]

I guess I am waiting until next week to start a chunk of bacon.  I am cooking a corned beef now for sandwiches this week  aka ruebens....    I also have chicken quarters soaking in a salt sugar brine with a couple of glugs of red cider vinegar...  Will bake them in awhile.   I also took out a ring of Old Fashioned bologna.  The fridge is full enough.  I am watching Food Paradise and talking to you guys.  That is a dangerous combo.  They showed that place in Philly that makes homemade root beer and homemade vanilla ice cream.  I sure wish I could talk the missus into going to town to get some root beer and ice cream.  

[Boar]

boober id know direct my attention to the thread, Pops brine question, R1 is recomending what to do with slide side pork and such.

[bobberineyes]

Thanks fellas , been gone fer a bit, got to thinking maybe a dry rub on a few and wet on the other. .Probably wait a few days until brining, now I can't wait for the smoke fest this weekend.    this all your fault boar..

Edited February 29, 2016 by bobberineyes