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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2013, 05:49 PM | #1 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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bacon too salty
I made some bacon using the basic cure recipe from "Charcuterie", the one with kosher salt, pink salt, brown sugar, maple syrup and black pepper. I really liked many things about the bacon but I think it was a touch too salty.
Now I'm nearly done with another batch. Can one of you with more experience than I tell me exactly how you rinse your bacon before letting dry and smoking? Thanks! seattlepitboss |
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10-29-2013, 05:51 PM | #2 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I am not familiar with that recipe but thats what i usually do
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10-29-2013, 06:20 PM | #3 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Exactly! Plus 1
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10-29-2013, 06:21 PM | #4 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Yeah just soak it in cold water. In future try just using 3% salt and you shouldn't need to soak - 30g for every kg of meat, if you're dry curing
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10-29-2013, 06:42 PM | #5 |
Knows what a fatty is.
Join Date: 04-06-10
Location: Rehoboth Beach, DE
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I use the same recipe and I soak the bellies for 12 hrs after the cure and then air dry and then smoke. I plan on a full day for the soaking and air dry. Always comes out great and people love how the bacon is not salty, but still flavorful.
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10-30-2013, 08:30 AM | #6 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Doesn't a prolonged soak remove all the sugar as well as salt?
seattlepitboss |
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10-30-2013, 08:39 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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You have to soak at least 12 hrs and the resting phase is just as important.
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10-30-2013, 09:05 AM | #8 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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I use the same basic recipe (I skip the maple syrup and go heavy on black pepper) and usually soak for an hour or two, change water and repeat 3X, then air dry overnight in the fridge. I like my bacon a little on the salty side, so this works for me.
How long are you letting your bacon cure? Usually I let mine go 5-7 days (depends on size/thickness), but you could try reducing the time as long as you're getting a full cure on the meat.
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10-30-2013, 09:39 AM | #9 |
is Blowin Smoke!
Join Date: 04-13-12
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Too salty? I have yet to have that happen with anything.
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10-30-2013, 09:59 AM | #10 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Yes, along with any herbs/spices you added to the cure. Just to reiterate the 3% thing... Following that it's virtually impossible for you to cure the bacon for too long - it's known as equilibrium curing, rather than excess salt curing, as the aim is for the meat to absorb as much of the salt as it can rather than trying to let it absorb just enough
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10-30-2013, 10:10 AM | #11 |
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I usually rinse really good and then soak in cold water for about 30 mins and then do the fry test. If it is too salty yet I soak for another 30 mins and then another fry test. I have never soaked longer than a couple of hours.
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10-30-2013, 10:40 AM | #12 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Everyone is correct about the soaking in a pot of water to remove the salt. You can change the water a couple of times too. I too find Michael Rulman's "Charcuterie" bacon recipe too salty. The batch I made from his recipe when I was just starting to cure stuff I ended up using in soups and diced up for veggies or other applications, but not to just eat by itself. Way too salty for me. It was only one pork belly, so no big loss, but lesson learned. Although, "too salty" or "not salty enough" is subjective.
As said above, it is (for the most part) an equilibrium process, so you will reach a maximum amount of salinity that the meat can absorb, but I'm looking for less than that in my bacon, so stopping the process before that occurs will result in a less salty bacon.
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10-30-2013, 11:03 AM | #13 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Quote:
Seem counter productive.My recipe involves no soaking.Liquid brine for seven days.Take out,let pellicle form and smoke.
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