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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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04-11-2014, 03:53 AM
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#1 |
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Found some matches.
Join Date: 03-24-14
Location: harelbeke
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bacon
bought a nice piece of salted bacon today.
first time i gonna prep this. unpack dry it a bit and on the smoker? or some other things first? don't want screw this up for the first time  
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smoking and grilling, and learning ... |
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04-11-2014, 04:51 AM
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#2 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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How salty is it???
You may wish to rinse it off, dry it well, then let it sit in your fridge overnight uncovered to form its pellicle. Happy smokin'.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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04-11-2014, 05:12 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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It is what refer to over here as salted pork (Streak of Lean) and is not smoked. Salted pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salted pork resembles uncut slab bacon, but is considerably saltier and may not be bacon-cured and not smoked. It is similar to Salo, except much leaner.
Depending upon your food laws it may or may not be cured so use caution to avoid food borne illnesses. Know what you have to avoid any health risks. It can be very salty, cut a small slice and fry it, if it is too salty you may have to soak in fresh ice water for several hours to remove some of the salt possibly repeating the soaking process. |
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