Originally Posted by Just BS
If too salty, did you try blanching it before cooking like he stated in the article?
Also, he just rinsed it off, where as other recipes csll for an 8 hr soak with multiple rinses. That seems prudent to me.
No I just rinsed it off as directed, patted it dry, and cold smoked it. No big loss though, I just ended up using it for soups, veg, beans, pasta, etc. instead of eating it for breakfast. Was still good as an ingredient, just too salty by itself.
Now I have my own recipes that I use as a matter of salt-level preference. However, I have seen folks post that they use his recipe exactly and they love it. Maybe I just have less tolerance for salt than they do.
This is a little off topic, but for anyone who is making bacon at home for the first time or is just getting into it (or any curing for that matter) buy a cheap jewelry scale and a postal scale (they are way cheaper than food scales), and measure by weight. You will have more consistent results IMO.