Well, problem seems to have been not enough salt. I sliced off a nice piece of fried it up ... YUCK!
So, since I didn't want to dump 5kg of meat .. I tried an experiment: brining! Worked great. I brined the sliced not-enough-salt-bacon for 3 minutes. Rinsed off the brine.
Yummy now!
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James
Kuya's Kitchen - my culinary adventures in the rural Philippines
IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
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