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Made a 10lb slab of bacon this week.
Brined for 3 days:
12 grams Prague Powder #1
(Just over two Tsp.)
1/3 cup Kosher salt
1/3 cup fresh cracked black pepper
1 1/4 cup dark brown sugar
2 1/2 cups distilled water
mix in large ziploc bag, add belly and rub in brine all over surface. Store in fridge turning at least once a day for three days
rinse brine and dry in refrigerator for a few hours.
smoke at 225 degrees until internal temp hits 150.
cool to room temp and chill overnight in refrigerator then slice (20 minutes in freezer before slicing will make it easier to cut)
Enjoy!