View Single Post
Old 11-18-2013, 06:07 PM   #33
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by Just BS View Post
Thanks Greg.... What about soaking in water to get some of the saltiness out? Or is that overkill?
I've never soaked out bacon cured with pink salt - just rinsed. The one batch of bacon I cured with TQ I've soaked out per the advice of cowgirl and thirdeye. I'm curing another couple slabes with TQ right now which I plan on soaking - but the short answer is I've never soaked bacon cured with Instacure nor have I seen a need to.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote