On Mar 4, 10:39 am, "Matt" wrote:
When I do bacon or canadian bacon, I usually soak the belly or loin in a
sink or bucket of ice water for a couple hours after curing. This helps
draw out a lot of the salt/cure. I've cured bacon up to 14 days in a
salt/sugar dry cure and it has never come out too salty. But like I said, I
always rinse well, then soak for 2-3 hours in ice water before drying.
Sometimes after rinsing and soaking, I'll pat the bacon dry, then brush on
some honey or maple syrup before drying it.

That's good news. How does the application of honey/maple syrup affect
the pellicle? I'm guessing you are applying a very thin coat that
probably begins to crystallize by the time it's dry and smoking
begins. I was thinking of doing this with maple syrup, was concerned
about the pellicle formation (I'm a newbie to this).

Thanks,
--Jeff