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JeffH[_2_] JeffH[_2_] is offline
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Default Reducing the salt in bacon


Problem solved! Another full day of soaking in a tub that sat outside
(and I dumped some sugar into) pulled all the excessive salt out and
it's fine now. I patted it dry, painted it with some maple syrup and
let it dry in the breeze for a bit then started smoking it again with
apple wood. It still has a lot of smoked flavor, but the soaking had
lightened the exterior and opened up the pores, so I figured it needed
more for the preservative purposes. I'll smoke it a few more hours
when I get home tonight and call it done.

Thanks for all the advise - it will come in handy once again when my
hams are finished curing in a few weeks.

--Jeff