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Unread 10-29-2013, 05:49 PM   #1
seattlepitboss
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Default 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!

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Unread 10-29-2013, 05:51 PM   #2
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Quote:
Originally Posted by seattlepitboss View Post
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
I soak it for a few hours. Then slice off a small piece and fry it and taste test it

I am not familiar with that recipe but thats what i usually do
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Unread 10-29-2013, 06:20 PM   #3
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Originally Posted by ButtBurner View Post
I soak it for a few hours. Then slice off a small piece and fry it and taste test it

I am not familiar with that recipe but thats what i usually do
Exactly! Plus 1
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Unread 10-29-2013, 06:21 PM   #4
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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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Unread 10-29-2013, 06:42 PM   #5
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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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Unread 10-30-2013, 08:30 AM   #6
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Doesn't a prolonged soak remove all the sugar as well as salt?

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Unread 10-30-2013, 08:39 AM   #7
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You have to soak at least 12 hrs and the resting phase is just as important.
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Unread 10-30-2013, 09:05 AM   #8
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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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Unread 10-30-2013, 09:39 AM   #9
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Too salty? I have yet to have that happen with anything.
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Unread 10-30-2013, 09:59 AM   #10
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Quote:
Originally Posted by seattlepitboss View Post
Doesn't a prolonged soak remove all the sugar as well as salt?

seattlepitboss
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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Unread 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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Unread 10-30-2013, 10:40 AM   #12
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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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Unread 10-30-2013, 11:03 AM   #13
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Quote:
Originally Posted by seattlepitboss View Post
Doesn't a prolonged soak remove all the sugar as well as salt?

seattlepitboss

Seem counter productive.My recipe involves no soaking.Liquid brine for seven days.Take out,let pellicle form and smoke.
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