Smoking Techniques > Curing

BACON: List of curing , smoking times & temps...

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Northern_Hunting_Mom:
I am thinking I may try brining the bacon for my next batch. It will be a much smaller batch so if it doesn't work, I won't be out $200. I will brine it in a large cooler and have a lot of frozen 2 liter pop bottles. I will put a couple pop bottles in the cooler to keep the meat cold and use a remote thermometer to monitor the brine temp.

Northern_Hunting_Mom:
I have read this whole thread and the level of knowledge is amazing. I do have a tip. Change the cold water soak after the curing 2-3 times. I don't remember reading of anybody who changes the cold water to help reduce the saltiness.

klarakos:
I ordered some more fresh  side pork and I got my Butcher-Packer cure today.I have a question on the amount of cure as there are no directions with the cure.I am thinking about 3oz. per 10 lb.
How much did you use?

MallardWacker:
DANG I MISS YOU GUYS!!!!

Habanero Smoker:
Hi Mike;

Go to see you are still around!!!

Welcome back.

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