View Single Post
Old 08-16-2010, 02:50 PM   #7
On the road to being a farker

MadCityJim's Avatar
Join Date: 05-04-10
Location: Madison WI

If you have the time to smoke it in the next day or 2, then pull it out of the brine and get to it. But it can certainly stay in the brine until the weekend. Remember to give yourself time to rinse it and taste it. (cook a small piece) If it's too salty, soak it for an hour or 2 and check again. I routinely soak my bacons for about 30 minutes and then get them back in the fridge for a day or 2 before I smoke. I'm hoping to make them less salty/sugary on the outside and more evenly cured and spiced throughout.
It's been working good so far.
-Andiamo 70 WFO
-ProQ Excel 20 Quad Stacker,

-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker
-SuperFast WaterProof GREEN Thermapen
-Proud architect of: Smoked Mac-N-Cheese with Bourbon and Bacon, Big Bad BLT Platter, Whole Suckling Pig In My ProQ Excel 20
MadCityJim is offline   Reply With Quote

Thanks from:--->