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Matt Matt is offline
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Default Reducing the salt in bacon


"JeffH" > wrote in message
...
> 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


Never had a problem with the pellicle forming doing this. I don't put a
thick coat on where it is dripping off, but rather just a light brushing
then allow it to dry normally. Just to give you another option, instead of
the honey or syrup, you can also use cracked pepper if that is something
that appeals to you.