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

Just finished up some bacon and found it to be way to salty. It dry
cured for a week in a 60:40 salt:brown-sugar mix (by weight) and then
was rinsed well, hung to dry, then cold smoked for about 24 hours.

The result at this point isn't edible. It is so salty you can't taste
anything else. My 6 year old said it was too salty to eat, so that's
salty.

At this point, I plan to take the slabs (yes, I screwed up 2 slabs)
and soak them in water (warm/cold?), changing the water frequently.
Every so often, cut off a piece and fry it up to test. Once the
saltiness is tolerable (if it ever will be) then dry again and re-
smoke for a short period.

Does this method sound like it would work? Does anyone out there do
bacon and can comment about how to reduce the salt level next time?
I'm not even going to get into the other 40lbs of meat I have curing
at the moment...

Thanks,
--Jeff