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Old 11-18-2013, 05:58 PM   #31
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Thanks Greg.... What about soaking in water to get some of the saltiness out? Or is that overkill?
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Old 11-18-2013, 06:03 PM   #32
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After you cure it, before you smoke it, cut a little test piece and fry it. If its too salty, soak it in cold water. With the cure you picked, I think you'll be soaking for a while. After a soak, fry a piece again. Repeat that cycle unil it tastes right.
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Old 11-18-2013, 06:07 PM   #33
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Quote:
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.
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Old 11-18-2013, 06:18 PM   #34
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Thanks again Greg. I just reread the thread and you already had answered my question.

I'll have home made bacon this weekend. Stoked!
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Old 11-19-2013, 12:20 AM   #35
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Great info, thanks guys
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Old 11-19-2013, 04:41 AM   #36
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Equilibrium curing is the way to go in my opinion. It's impossible to over salt -

2.5-3.5% salt
1% sugar
2.5g cure #1 per kilo of meat

So for a kilo of belly it's 30g salt (3%) 10g sugar and 2.5g of cure. Takes about a week to cure, doesn't matter if you leave it any longer than that because your salt level's calculated - you want the meat to absorb all of it, rather than just enough and having to soak. Stick with metric measurements on this one and it's more likely you'll be able to get the same results twice
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Old 11-23-2013, 10:51 PM   #37
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Six day cure complete.
Cut a couple of slices off and cooked it. Holy smokes was it salty.
Gave it an eight hour soak in fresh water, changing it every couple of hours.
Pellicle is forming on it in the fridge..
Tomorrow I'll smoke it.
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