Buckboard Bacon farked up

[Jeff_in_KC]

Well, everything turned out good... except I just didn't soak overnight to remove some of the saltiness. I spent time rinsing last night then coating with maple syrup. Most of the thinner pieces are too farkin' salty. The neighbors might toss this chit in the trash...

Here's last Saturday night's work putting on 50% TenderQuick and 50% brown sugar.

Butts wrapped in cellophane and bagged, ready to go into the fridge for a week.

Last night, we removed from fridge, rinsed well and rubbed down with pure maple syrup. Here's where we messed up I think: should have soaked overnight and then dried and put syrup on this morning.

One piece got a coating of fresh cracked black pepper on top.

Butts all on the Spicewine at 210 with apple wood for flavor.

After less than three hours, all pieces were between 140 and 145 degrees.

Tried one to sample...

In the frying pan...

Hopefully some of the bigger pieces won't be so salty. This is pretty disappointing. Wish I'd taken the time to soak. The saltiness is such that I can't even taste the maple. On a positive note, one of the neighbor ladies braved the snow to come up and take a look while i was pulling out of the smoker, saying the neighborhood had been smelling so good for the last couple of hours.

 

[Jack2u2]

Witht he tender quick, I've found that the saltiness fades after a day or two. I use it for my summer sausage and salami, and it mellows after a day or two. I haven't ever done bacon, but I thought it might be the same!
Jack

 

[jgh1204]

At least you have lots of salt pork!

Yep, soaking does help. I usually soak for at least 2 hours.

You may also check your curing time.

 

[thirdeye]

Yeah, a soak out and refrigerated rest is needed. I'm thinking out loud here but.....when doing a country cured ham (which have been dry cured and smoked) I have done a soak out on them before baking. Actually for a couple of days. I wonder if a post-smoking soak out would have any effect on the Buckboard?

Second thought, maybe simmer some pieces in water to extract some salt, then discard the water and use the bacon in a pot of beans.

 

[Jeff_in_KC]

I imagine the saltiness is pretty much set in. I'm gonna hope Jack's thought is right... that maybe after a few days, the saltiness will fade a bit. And hopefully the thicker pieces aren't as bad.

 

[Smokin Gator]

Hey bro... all is not lost. I thought mine was too salty as well, but it did mellow a bit after a few days.

Here is another thought... when cooking country ham a lot of people will put some water in the pan and cook it for 15 minutes or so. Then they pour the water off and pan fry. It takes a lot of the salt out. Try it you will see.

 

[Jeff_in_KC]

Hey bro... all is not lost. I thought mine was too salty as well, but it did mellow a bit after a few days.

Here is another thought... when cooking country ham a lot of people will put some water in the pan and cook it for 15 minutes or so. Then they pour the water off and pan fry. It takes a lot of the salt out. Try it you will see.

Thanks, Brent. Maybe I ought to advise the neighbors to cook it the country ham method if it seems too salty for them.

I was gonna see if anyone knew how long this stuff will last in the fridge but with the saltiness, my guess is a month or two! :lol: Was going to freeze the amount i'm keeping for family breakfasts in Michigan but probably no need now.

EDIT: OK I "boiled" the slices about ten minutes and they were still a little salty. So I sliced more, boiled about 6 minutes, drained off the water, added fresh water, boiled five minutes longer... just about perfect. Guess I won't toss it afterall. I was about to after my wife pissed me off when she said "It tastes like ocean water."

Man, this experimental eating is tough but someone has to do it.

 

[jgh1204]

Jeff, this might help. :biggrinsplit pea soup recipe)

 

[Jeff_in_KC]

Jeff, this might help. :biggrinsplit pea soup recipe)

Actually, I think I'll make that! I love split pea soup. I haven't had any in years. Might be good for football tomorrow.

 

[BBQ Grail]

I thought mine was two salty and then thought it wasn't after a day or two.

I don't know where the salt went, but it's fine now.

 

[Divemaster]

I soaked mine for about 3 hours and then dried it and put it in the fridge last night... smoked as normal this morning.

I like the thought of putting the syrup on prior to smoking, maybe after Christmas when I make the next batch.. I also like the split pea idea, some of mine may make it into a batch next weeK!!

Hope your's mellows over the next couple of days...