My buddy said nothing but great things about you and everything you post! I'm in the process of learning, so reading and loving lots!
BACON (Extra Smoky)
- Thread starter Bearcarver
- Start date
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slotown
Fire Starter
I do a partial vacuum on mine. I find the vacuum seal is better than a ziploc bag. I do keep it loose with partial air so the juices can flow everywhere.
I'd call it "Neutral".
As you see, some like to use the Vac Seal, but leave it slightly loose.
I use the Ziplocks, and squeeze the air out by hand. I don't like to use my vac sealer when there's a chance to suck up liquid during the process.
It's really up to you, but if you vac seal it, don't hold it long enough to make it too tight.
Sorry I was late answering this (Death in Family).
Bear
Bearcarver
I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?
Should I add some kosher salt? You ever run into it not having enough salt?
Cured for 12 days.
Definitely Don't add any Salt ! Most of my Bacon batches have very little if any salt flavor, in the end.
I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?
Should I add some kosher salt? You ever run into it not having enough salt?
Cured for 12 days.
If it isn't salty, that's a good thing, as long as you used the amount of TQ that my instructions said.
And "Yes", the Good flavor will come from the Smoking.
Bear
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