Cured bacon for 10 days and then smoked it after rinsing it per instructions, it is however almost inedible because it's too salty, what can I do
by OsjosisMoans
14 Comments
thelastmeheecorn
Im no expert but id guess next time using less salt
In3br338ted
Cut a 1/2 pound chunk, soak overnight in a good amount of water ( time it), dry it off and let it rest a few hours to equalize. Slice and cook it up. If it is still to salty soak it longer and/or change water. If you want quick but soggy you can soak slices. Save trimmed edges for soups.
bagofpork
The water soak that a couple of other people suggested is the only way.
It works for salt pork, as well.
If it’s particularly salty still, you can repeat the process with fresh water a few times.
HelpfulSeaMammal
Put slices in some water up to a day in advance of when you want to use them. It helps pull some of the salt out. You will lose some smoke and other water-soluble compounds, but it does pull the salt out. You can change the water and soak longer if it’s still too salty.
Parboil the bacon when you cook it, too. That’ll pull a good amount of salt out as well. Pour in enough water so there’s like 1/2″ on top of your bacon and let it evaporate out, then fry to desired crispness when the waters gone. You’ll get much crispier bacon this way as more fat will render out, too.
jtfjtf
Soak it in water, then dry it off. Like a reverse brine.
PAUL_STARZ
I just did a 10 lb pork belly. After the cure I let it soak in water for about 2 hrs flipping halfway. Pat dry rubbed down with maple sugar black pepper garlic
Vindaloo6363
Use the equilibrium method and it will be perfect every time. No soaking etc. Salt box is really just for dry cured hams. Also post on r/charcuterie
gcawad
I soak mine after curing 3-4 hours changing the water once
Dark_Void291
I soak mine after I brine and wash it.. 4 ta 5 hours , changing the water every hour or so. I had this issue the first time i tried it, too,
lyinggrump
Soak it for a few hours. Every 20 minutes, refresh the water. Next time don’t use so much salt. I use 2% and it’s perfect everytime.
rhoadsranch
Next time limit the brine time to a max of 7 days As for this slab you can try a cold water soak but it will loose a lot of smoke
OsjosisMoans
thanks everyone for the suggestios, i gave ti a cold water bath and it has 100% made it so much better, appreciate the help
F3ST3r3d
Ironic that your username is a play on Osmosis and here we are.
F3ST3r3d
I’ve always used a solution of 2% salt and .25% pink salt and it’s always turned out well.
14 Comments
Im no expert but id guess next time using less salt
Cut a 1/2 pound chunk, soak overnight in a good amount of water ( time it), dry it off and let it rest a few hours to equalize. Slice and cook it up. If it is still to salty soak it longer and/or change water. If you want quick but soggy you can soak slices. Save trimmed edges for soups.
The water soak that a couple of other people suggested is the only way.
It works for salt pork, as well.
If it’s particularly salty still, you can repeat the process with fresh water a few times.
Put slices in some water up to a day in advance of when you want to use them. It helps pull some of the salt out. You will lose some smoke and other water-soluble compounds, but it does pull the salt out. You can change the water and soak longer if it’s still too salty.
Parboil the bacon when you cook it, too. That’ll pull a good amount of salt out as well. Pour in enough water so there’s like 1/2″ on top of your bacon and let it evaporate out, then fry to desired crispness when the waters gone. You’ll get much crispier bacon this way as more fat will render out, too.
Soak it in water, then dry it off. Like a reverse brine.
I just did a 10 lb pork belly. After the cure I let it soak in water for about 2 hrs flipping halfway. Pat dry rubbed down with maple sugar black pepper garlic
Use the equilibrium method and it will be perfect every time. No soaking etc. Salt box is really just for dry cured hams. Also post on r/charcuterie
I soak mine after curing 3-4 hours changing the water once
I soak mine after I brine and wash it.. 4 ta 5 hours , changing the water every hour or so. I had this issue the first time i tried it, too,
Soak it for a few hours. Every 20 minutes, refresh the water. Next time don’t use so much salt. I use 2% and it’s perfect everytime.
Next time limit the brine time to a max of 7 days
As for this slab you can try a cold water soak but it will loose a lot of smoke
thanks everyone for the suggestios, i gave ti a cold water bath and it has 100% made it so much better, appreciate the help
Ironic that your username is a play on Osmosis and here we are.
I’ve always used a solution of 2% salt and .25% pink salt and it’s always turned out well.