Originally Posted by dan_fash
Horribly disappointed Brethern. Bacon was almost in-edible salty. Wife actually sain "give it to the dog". :((
3 day cure, both dry and brine. Only 3 days. Well rinsed, even scrubbed.
3ish hour smoke, and now 6 lbs of almost worthless bacon. What did I do wrong??
you need to soak it in water.
Next time, fry up a piece before you smoke it and check it for saltiness.
I have soaked mine in water up to 24 hours to get it right
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie