AWS
Custom Accessory Maker & Retired PM Staff
A few years ago I forgot a a batch of country ribs in the brine and they ended up in the brine for 24 hours but they came out like ham, good but a little on the salty side.
Yesterday I decided to purposely recreate the country ribs in a long soak and a good smoke. I usually pull my ribs from the smoker at 150 and finish them covered in the oven to 200 to get a nice tender smoked rib. Yesterday I ran them to 160 with a nice smoke all the way, about 6 hrs. Then took them to 200 in a coved pan. Outstanding they are very ham/lean bacon like with strong smoke and salty. I'm going to fry some up with my eggs in a few minutes and tonight make a BLT with fresh garden tomatoes.
It was wonderful
I think this is going to be a great bacon substitute without the chemicals just salt, brown sugar and chilli flakes in the brine. Great for, BLT, Bacon Bunty, breakfast and with cheese on crackers.
The new burner is great, it was 105 outside and I was able to keep the smoker at 250 with good mesquite smoke all afternoon. The old burner could never stay that low on a hot day and keep the wood smoking.
Brine is 1 cup canning salt, 1 1/4 cup brown sugar, a heaping teaspoon of chilli flakes and 1 gallon of water. Brine in the fridge add meat when the brine is fridge temp and keep submerged weighted with a plate and stir every 8 hrs.
I use an electric thermometer with one probe in the meat and one probe attached to the smoker grill.
Yesterday I decided to purposely recreate the country ribs in a long soak and a good smoke. I usually pull my ribs from the smoker at 150 and finish them covered in the oven to 200 to get a nice tender smoked rib. Yesterday I ran them to 160 with a nice smoke all the way, about 6 hrs. Then took them to 200 in a coved pan. Outstanding they are very ham/lean bacon like with strong smoke and salty. I'm going to fry some up with my eggs in a few minutes and tonight make a BLT with fresh garden tomatoes.
It was wonderful
I think this is going to be a great bacon substitute without the chemicals just salt, brown sugar and chilli flakes in the brine. Great for, BLT, Bacon Bunty, breakfast and with cheese on crackers.
The new burner is great, it was 105 outside and I was able to keep the smoker at 250 with good mesquite smoke all afternoon. The old burner could never stay that low on a hot day and keep the wood smoking.
Brine is 1 cup canning salt, 1 1/4 cup brown sugar, a heaping teaspoon of chilli flakes and 1 gallon of water. Brine in the fridge add meat when the brine is fridge temp and keep submerged weighted with a plate and stir every 8 hrs.
I use an electric thermometer with one probe in the meat and one probe attached to the smoker grill.
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