Quote:
Originally Posted by MountainTi
Wet brine is about the easiest way to do back bacon, and less problems with too salty of a product. Super easy.
Standard meat tub, about 1.5 costco size pork loins are about the right amount to fill it. Cut to desired sizes (good example in pic above).
Brine is 1 gallon of water, cup of salt, cup of white sugar, cup of brown sugar, and a tablespoon of prague #1 (cure). Pour brine over loin pieces, cover, and throw in fridge for a couple weeks.
Rinse, cover in pepper, and let dry overnight. Smoke the next day. I usually smoke at about 150f.
Another use for the loins is jerky, some of the best I've ever had
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I generally use a rub and find it more convenient over a brine. Put the rub on, stick it in a large freezer bag and pop it in the fridge (turning daily). Hams I brine in a 5 gallon crock. If the bacon, or ham, is coming out too salty just soak it in water for an hour or so before smoking. We do that with ham and bacon