Wet Bacon Brine Issue

akochman · May 6, 2015

Hello everyone! I have a whole pork belly, 15lbs-ish, in Pops wet brine. I have read many, many posts leading up to my first attempt. I have had the belly in for 7 days now and I don't feel it is firming up as described. Is that an issue?!

I was planning on pulling it, leaving it in the fridge as recommended, and smoking it on day 11. Now I might have to go on a biz trip for a week. My wife is unable to help too. What should I do?! Freeze it and re-brine? Leave it in the brine? It is in the fridge but I am worried my investment will be lost.

Thanks all,
Akochman

Yellowhair42 · May 6, 2015

I use wet brine(my own). I soak seven days, rinse, dry for a couple hours then hot smoke to 150 degrees. I don't care about firmness. I have never had a brine penetration issue.

akochman · May 6, 2015

Thanks Yellowhair42!

ButtBurner · May 6, 2015

does it look like bacon? (nice and red/pink, not gray)

Yellowhair42 · May 6, 2015

Let us know how it turns out and post some pr0n.

c farmer · May 6, 2015

Leave it in the brine/ cure til you get back it will be OK.

Titch · May 7, 2015

I agree with C Farmer.
I use to run my wet brine for two weeks minimum.

chuMP · May 7, 2015

I wet cure bacon too. I don't bother with the feel of the bacon while curing. Sometimes it feels tender before smoking, but after it gets a good pellicle and a solid dose of smoke it will firm up.
On the subject of time in the brine... I had bacon go long once when I had a last minute trip that popped up. It was buckboard bacon and I had planned 15 days in the brine. That turned into about 25 days. The bacon came out great. A tad on the salty side, but that is how I like it anyways. If you are worried about that submerge it for a few hours in cold fresh water in the fridge to leach out some of the excess salt.

Edit: I do use Prague Powder and a warm smoke to a food-safe temp, so I'm not very worried about nasties popping up in my meat.

akochman · May 8, 2015

Thank you everyone! It does look like bacon and has firmed up a little more. I managed to push my trip back a few days so if all seems right with the belly, I'll smoke it this weekend. If not, I'll leave it be.

I am overwhelmed by the support with this site. I can't thank you all enough! I'll post some pics either way and learn as much as I can while I take a go at this!

akochman · May 11, 2015

Turned out great!

Any advice after seeing these? It tastes great and all seems to be fine!

c farmer · May 11, 2015

Looks good to me.

Titch · May 11, 2015

Yep ,I have advise"

Eat it :becky:

Yellowhair42 · May 11, 2015

Nice job. MY ADVICE, MAKE MORE!

chuMP · May 12, 2015

My advice, don't eat it all in one sitting... looks good enough that you might want to!

Wet Bacon Brine Issue

akochman

Found some matches.

Yellowhair42

is one Smokin' Farker

akochman

Found some matches.

ButtBurner

Babbling Farker

Yellowhair42

is one Smokin' Farker

c farmer

Babbling Farker

Titch

somebody shut me the fark up.

chuMP

Full Fledged Farker

akochman

Found some matches.

akochman

Found some matches.

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c farmer

Babbling Farker

Titch

somebody shut me the fark up.

Yellowhair42

is one Smokin' Farker

chuMP

Full Fledged Farker

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