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- Dec 8, 2017
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A lot of you may know about this, but it is new to me.
The Briner- brine bucket
- Thread starter joel
- Start date
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Thanks a bunch, now I'm hungry, lol.
That sort of how I make "Hulk Bacon" Good find, very mind-expanding!
Lookie here:
https://www.walmart.com/ip/Farmland...-Slices-Pieces-26oz/44391221?wmlspartner=wlpaTwo of these.
https://www.walmart.com/ip/Colgin-C...kory-Flavor-4-fl-oz/10314500?wmlspartner=wlpaTwo fingers of this.
https://www.acouplecooks.com/brown-sugar-syrup/Two fingers of this.
https://www.walmart.com/ip/Crown-Ma...c-Syrup-12-7-Fl-Oz/167810294?wmlspartner=wlpa2 fingers of this.
https://www.walmart.com/ip/McCormic...d-Spices-Seasonings/10535044?wmlspartner=wlpaA large pinch of this.
https://wildforkfoods.com/products/cyprus-white-sea-salt-flakes?variant=397021952410262 tablespoons of the salt to be added at the end.
2 tablespoons of cracked black pepper or coarse ground black pepper, also to be added at the end.
In a 1-gallon kettle, bring a half a gallon of distilled water to a boil and dissolve everything but the salt, pepper, and sage in it. set aside and line a 1-gallon bowl (or just use the kettle.) and lay in the packages of ham, Pour in the last three ingredients and let settle naturally, Cover and refrigerate for at least a day, three days are ideal, the longer it sits the more flavor it gets. dry and slow fry or grill. BIG, thick, chewy bacon for 1/2 the price!
https://www.walmart.com/ip/Farmland...-Slices-Pieces-26oz/44391221?wmlspartner=wlpaTwo of these.
https://www.walmart.com/ip/Colgin-C...kory-Flavor-4-fl-oz/10314500?wmlspartner=wlpaTwo fingers of this.
https://www.acouplecooks.com/brown-sugar-syrup/Two fingers of this.
https://www.walmart.com/ip/Crown-Ma...c-Syrup-12-7-Fl-Oz/167810294?wmlspartner=wlpa2 fingers of this.
https://www.walmart.com/ip/McCormic...d-Spices-Seasonings/10535044?wmlspartner=wlpaA large pinch of this.
https://wildforkfoods.com/products/cyprus-white-sea-salt-flakes?variant=397021952410262 tablespoons of the salt to be added at the end.
2 tablespoons of cracked black pepper or coarse ground black pepper, also to be added at the end.
In a 1-gallon kettle, bring a half a gallon of distilled water to a boil and dissolve everything but the salt, pepper, and sage in it. set aside and line a 1-gallon bowl (or just use the kettle.) and lay in the packages of ham, Pour in the last three ingredients and let settle naturally, Cover and refrigerate for at least a day, three days are ideal, the longer it sits the more flavor it gets. dry and slow fry or grill. BIG, thick, chewy bacon for 1/2 the price!
I cut my loins into 8 pieces and brine in a moderate salt solution for 7-14 days. this way it doesn't end up too salty. I go 2 days for the pellicle and cold smoke for 6 hours then rest them for two days before slicing and freezing.
I use them for homemade egg Mc muffins. Use fresh homemade english muffins and a thick slice, fried, and you are living the good life. A slice is pretty good on a bunless chicken burger with honey mustard and melted havarti, as well.
I have 8 loins defrosting for smoking, right now.
I use them for homemade egg Mc muffins. Use fresh homemade english muffins and a thick slice, fried, and you are living the good life. A slice is pretty good on a bunless chicken burger with honey mustard and melted havarti, as well.
I have 8 loins defrosting for smoking, right now.
