Trying brining the bacon

[Drac]

Good day all,

With Habanero's assistance I am trying out a bourbon bacon recipe and also trying out a regular flavor in a brine instead of a rub.  Though I originally want to do the regular one with a dry rub but it looks like the Tried Recipes are gone.

The players -





Heading to the fridge -



It says to go with 2 day (turning after the first) but most other recipes say 5-7 day or when firm.  I would guess that the firm test is the best?

Jim

[Habanero Smoker]

Looks like you have a good start. This is the first time I have seen 2.5 gallon sealable bags. Are they made by Huffy? I haven't seen that brand in my area in many years.

Are you using two brining methods; wet and dry; or are both being wet brine? The reason I ask is that the belly on the left looks like it is being wet brine, but it is not fully submerged. If it is not fully submerged, the areas not covered with the brine will cure more slowly, or not cure at all. If you can, squeeze more air out of that bag. That will raise the fluid level. If that doesn't work, then I would open that bag every 12 hours, flip the belly over, shake the bag a little to redistribute the brine, and reseal; squeezing as much air out as possible. The other one, I would just turn daily, and give the bag a shake to redistribute the brine.

For the same cut of meat; in this case bellies, and the same size, wet brining is generally faster. Two days is too little time for bellies. That would be the amount of time I would wet brine a loin. I find that I can wet brine belly bacon in 4 - 5 days, whether I inject or not. If you go seven days, it may be little saltier, but if that happens some soaking will help. After curing just slice a piece off, pan fry and give it a taste test.

What was the final recipe you decided on?

[Drac]

On the bags, I will have to check when I get home but I think so. 

Both are brined.  I shifted everything before putting it into the fridge so it is submerged.  Thanks for the recommondations.

The base for both -

10 oz pickling salt
1 cup brown sugar
1 gal of water

In the bourbon I added 1.5 oz instant cure, the brown sugar was dark, 1 cup barley malt syrup and 1 cup jack.  The regular was 2 oz instant cure and light brown sugar.  The reason for the two containers in each picture is I dissolved half of each sugar in half a gallon.  One, the largest measuring cup I have is two quarts.  Also I've noticed that it is easier to dissolve salt in one and sugar in the other.   Than mix them in the bag.

Jim

[GusRobin]

Since JD is one of my favorites, I use it in recipes that call out bourbon. But technically Gentleman Jack (or Jack Daniels) are not bourbon, but a Tennessee whiskey. The difference is in the production process. Bourbon is distilled and then aged in barrels, Tennessee whiskey is distilled then filtered, then aged in barrels.

Now back to our regular scheduled program.

[Drac]

Thanks.  I like to learn the differences.  Like the difference between rum and rhum.  Rum is made from molasses and rhum is made from sugar cane.

Jim

[KyNola]

The brand name of the bag is "Hefty".  The local WalMart's here carry them as well as a couple local groceries.

[Habanero Smoker]

The brand name of the bag is "Hefty".  The local WalMart's here carry them as well as a couple local groceries.

Thanks! Looking at it again, I now can see it is Hefty.

[Drac]

Getting there.  Should be firm enough tonight.  Was almost there last night.  Took about 3 days.

Will set in the fridge tonight for drying out and resting.  Tomorrow morning (early morning, ugh) into the smoker.  Will let you guys know how it turns out.  Looking forward to a classic bacon and eggs Sunday morning!

Jim

[DTJ]

I just saw tonight that style of zip top bags in 2 1/2 gallon at our Dollar Tree.  I think there was 5 in the box for $1...not bad not sure how heavy of a bag they were though

Daryl

[Drac]

Sorry, got distracted.

Well, all cured up firm -



While waiting for them to come to room temp -



Hanging and ready to go -



Add smoke and go -



Finished up in the morning.  Not the best as it was the leanest belly I've even gotten.  Quite a bit of it ended up in chunks to be used for things like gravy and gumbo.

Out of the smoker -



Sliced up.  As I said a bit lean.  More like Hillbilly -



All packed up and heading to the freezer.  Will trade some to a hunter friend for venison now that season has started -



A test fry of the bourbon.  It's ok.  I think the whiskey really didn't add much.  I will get a better idea when I get a chance for breakfast -



Jim

[OU812]

Good lookin bacon!

I would love to find some bellies like that around here

"Wild Turkey" will give you a stronger Bourbon flavor, I use it in glazes and a brine.

[Smoker John]

Your bacon looks really good, what flavour of smoke did you go with?

[Keymaster]

Good looking Bacon drac!!!

[Consooger]

now that looks like some good stuff. I have never brined yet, I need to check that out.

How was the taste?

[SiFumar]

Looks great! How does brined compare to past dry curing in taste?