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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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Old 04-11-2014, 04:53 AM   #1
Found some matches.
david_be's Avatar
Join Date: 03-24-14
Location: harelbeke
Default 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

smoking and grilling, and learning ...
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Old 04-11-2014, 05:51 AM   #2
Babbling Farker

cholloway's Avatar
Join Date: 05-10-11
Location: Atlanta, GA.

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'.
Bar-B-Q is not cooked to doneness, it's cooked to tenderness. Alton Brown - Good Eats
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Old 04-11-2014, 06:12 AM   #3
somebody shut me the fark up.

IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

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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Thanks from:--->

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