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Originally Posted by craigster59
This bacon is supposed to be one of the best. I've ordered their country ham before and it was great! https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb
I've tried making my own, buying pork belly at Costco and dry brining for a week in the fridge. Rinse then smoke and it still comes out too salty, pretty much inedible. Do any Pelicans have some tips, maybe wet brine? |
These are my notes on making bacon. I’ve been using pork belly. A few times it’s come out too salty but the last couple batches have been good. I’m just using a Weber grill. I place the coals on one side and a aluminum tray of water under the meat to control the temperature. Then close the dampers 80%.
Wet brine: 1.5 cups water for two pieces of meat. Two tablespoon sugar and 2.5 tablespoons salt plus 1 tablespoon maple syrup, various powdered seasonings.
5 days in brine then rinsed off and left to dry in the fridge for a few hours.
Cooked 80 minutes in the Weber. Added Apple wood chips and some small pieces of oak (firewood) every 20 minutes. Good flavor plenty of smokiness.