bacon making question

Jcran · #1 07/18/10, 10:08 AM

Ok, last week I brined 15 lbs of belly...about 6 lbs dry cure in the fridge and about 8/9 lbs in a wet brine in the fridge. Last night I took out the dry cure ones and rinsed them really well and got them ready to dry in the fridge for smoking today. However, I took a sliver off each one to fry up to see if it was too salty. OMG@! Super salty...soaked in water for 1 hour, rinsed, and soaked one more hour. THEN I put on racks in fridge to "dry" until smoking today. Any advice on that? Does that seem right? I didn't fry it again after soaking twice. I am finding so many different explanations of HOW to cure bacon that I'm befuddled at times.

blaineiac · #2 07/18/10, 02:30 PM

I know what you mean about salty. Mine is saltier than salt when I first rinse it. I just keep rinsing and soaking until it is tasty. It will get there but sometimes I resoak it 5 times.
I've been playing with it for about a year. I get boneless loins and shoulders when they are reduced at the store. $.99/ lb many times. I bring them home and get right to curing. I messed up my bacon from my pastured hog last year. I'm ready for the next one. I might cut one boneless and cure the whole thing.
And MHO check it before you smoke it. If it's too salty... smoke won't change it. Mines all trial and error; but I cure til firm all the way through and rinse until edible. Not sure what the books say but mine's getting consistant and rarely a complaint. More like "Hey man My kids are ready for some more Buckeye Bacon." Good Luck

Jcran · #3 07/18/10, 05:18 PM

Thanks! That helps! If I dried it overnight in the fridge and its STILL too salty before smoking, will rinsing and redrying work?

tinknal · #4 07/18/10, 06:50 PM

For future reference remember that ( assuming you will freeze the bacon) you can under cure it. The salt and nitrates enable cold smoked bacon to be stored at room temp, but if you are freezing it you just need enough cure for taste.

blaineiac · #5 07/18/10, 07:45 PM

Yes Jcran. That is exactly what I'd do. And I rinse very good, masaging it as I rinse it. Then let it soak for a couple hours. Cut a thin piece and repeat if necessary. I'm not sure about the real technique, but I get a tasty end product.

Jcran · #6 07/25/10, 11:09 PM

First bacon tonight!!!!!!!!!!! We got home from Sequoia tonight and I grabbed a pack out of the freezer to make an alfredo carbonara...it was a bit smoky due to all the alderwood, but yummy and not too salty. Yippee!