Joe Hell I think jayjayb42 is wanting to brine though so he needs enough water to cover his belly, It is doing to slightly depend on what container you are using but you should be able to get away with FAR less than a gallon of water to cover a belly. I like to use the Stark Bucket Liners, but you could use really any heavy duty, food safe bag. Also, though the volume measurements arent perfect, the weight measurements should be accurate on our Cure Conversion Chart. Add the correct amount of cure for your 1.5 lb of bacon then add as little water you can to cover your belly, you should be fine!
Ground Pork Imitation Bacon
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Looking to make a 25 lb batch of imitation bacon. Has anyone used ground pork from a pork butt without mixing a leaner meat such as venison? I don’t want it to be too fatty.
Thanks,
Kevin
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Kevin0715 That is the only way that I make my bacon is strictly from pork shoulder. I buy a venison bacon seasoning mix from cabelas
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Kevin0715 I make my venison bacon using pork butt about a 50/50 blend. Sometimes I add pork trimmings depending on how well the butts are trimmed.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Kevin0715 I thought you were asking about venison bacon. If you are asking about making imitation bacon from ground pork you should be good with shoulder or just butts w/o getting to fatty. Pork trimmings can help if you have to well trimmed pieces. You will need fat to help carry the flavor. Keep good notes so you can fine tune.
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Thank you
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