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i did the pork loin thing soaked in tender quick smoked to 150 and pan fried with eggs and toast had to throw in trash way to salty. i do not use salt for health reasons is there a way to get the flovor without the salt.
richt also mentions you need to, after the salt cure and rinse, that the loin has to rest a couple more days to equalize the salt.........makes it less salty...........either that, or use Prague #1, but that has salt in it also........
i use the morton's cure,and rinse it real good,then soak it for an hour then dry it off and refrige it,and smoke it the next day,it turns out way less salty
I assume you weighed the meat and used the correct amount? If the cut was fairly fatty, you can actually lessen the cure/weight ratio by the amount the fat is estimated to weigh. Fat does not cure. Other advice above will help you too.
pelicle, baby, I love your allicution though!!! I am just back froma beer fest though, so i'm a little sloppy. soak the cure back out for a night(8-12 hours) in fresh water, and you will be a little less salty., beer fest babay
I take a whole loin, rinse it well and do the dry rub thingy. Their instructions say leave in cure for ten days turning on the fifth. I leave it in for 8 days, turning on the fourth.
Instructions say to rinse in cold water for two hours. I cut the loin into four equal parts and rinse for three hours changing the water every hour.
Then I pat dry, put in fridge overnight to form the pellicle, and smoke next morning over a combo of cherry, maple and a touch of mesquite.
Bacon comes out with just a hint of salt and very well flavored.
to answer the original question - No you can't cure without salt.
Weeellll, technically you could, a sugar & msg mix would work in that the chemical effects on the meat would be similiar. But you need the salt for the flavour. And I'm not sure a sugar cured bacon would be worth eating :-)
I cut back on the tender quick fer this batch a CB, we will see how the salt level is on it, the last like yours was way to salty even after followin all the directions.
Yall can't cure without salt. Just takes a bit a work ta get the right amount is all.