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salty bacon

post #1 of 11
Thread Starter 

Just cured and smoked my first bacon and very salty. Used this receipe found on web: Just cured and smoked my first bacon and very salty. Used this recipe I found on web 1 pound of pork belly 1 1/2 teaspoons Morton's kosher salt 1/2 teaspoon Prague powder #1 (pink curing salt #1) 1 1/2 teaspoons ground black pepper 1 tablespoon dark brown sugar3 tablespoons Grade B maple syrup 1/4 cup water. Bagged and set in fridge for 10 days turning every day. Washed and dried and let set in fridge for two days and then smoked for 4 hours @ 180Any way to save this bacon and what did I do wrong.............thanks..............Charles

post #2 of 11

I don't use Pink Salt, but your recipe doesn't seem to bad to me.

 

If you would have done a salt-fry test, you could have soaked the salt flavor away before smoking it.

 

I never tried soaking after smoking, but you could let it sit unwrapped in the fridge a few days, and see if it mellows out some. That's what I would try.

 

 

Bear

post #3 of 11

10 days seems like a long time to me.  I usually only cure for 7 or so.  To reduce salt content now that it is cooked you can simmer slices in water for a few minutes then cook as normal. 

post #4 of 11
Thread Starter 

Thanks you guys, I will learn, again thanks..............charles

post #5 of 11
cft, evening..... You used too much cure #1.... way too much.... 3/4 tsp. per 5# belly is what the FDA allows.....

Also, linking to other BBQ is not a good idea.....
post #6 of 11
Thread Starter 

Thanks Dave for the advise about the cure #1. I will correct on next batch.

 

(Also, linking to other BBQ is not a good idea..) what does this mean.......thanks, Charles

post #7 of 11

Type in," Homemade Bacon Recipe " and you will get lots of results but there is no way to tell if the author has any clue what they are doing, and many don't. Based on our experience we make sure that the info on this site is accurate because every recipe is reviewed by several members with years of experience. We may not always agree 100% on some ingredients but we ALWAYS make sure the proper amount of Cure is used. Finding a problem we will attempt to bring the error to the OP's attention. If they don't fix it, we will add a bold caution that the recipe is not safe and in some situations the post will be deleted. You can always count on recipes on this site being accurate. If you find a recipe on another site that sounds good, I recommend you post it here for review. And regarding your situation, I would soak the sliced bacon in cold water for an hour before frying. You can simmer as well but some of the more heat sensitive volatile flavors may be lost...JJ

post #8 of 11
Thread Starter 

Thank you so much for taking the time to help me. I will heed your advise.............charles

post #9 of 11
Quote:
Originally Posted by cftbox View Post

Thanks Dave for the advise about the cure #1. I will correct on next batch.

(Also, linking to other BBQ is not a good idea..) what does this mean.......thanks, Charles

That was intended to be..... to other "BBQ sites"
Links to AmazingRibs.com.... Draws folks from this site, to that site, when they click on the links in your post.... Bosses don't care for that... I think it goes back to "they don't pay to advertise on this site".... or something like that.... No biggeeee.... (your belly button will NOT be removed in the middle of the night.....) LOL

The cure amount..... 1 tsp per 5# meat is about 150-160 Ppm.... bacon is recommended 120 Ppm nitrite sooooo, that's 75% of 160 soooo, 3/4 tsp for 5#'s bellies works out just right....
post #10 of 11
Quote:
Originally Posted by Chef JimmyJ View Post
 

Type in," Homemade Bacon Recipe " and you will get lots of results but there is no way to tell if the author has any clue what they are doing, and many don't. Based on our experience we make sure that the info on this site is accurate because every recipe is reviewed by several members with years of experience. We may not always agree 100% on some ingredients but we ALWAYS make sure the proper amount of Cure is used. Finding a problem we will attempt to bring the error to the OP's attention. If they don't fix it, we will add a bold caution that the recipe is not safe and in some situations the post will be deleted. You can always count on recipes on this site being accurate. If you find a recipe on another site that sounds good, I recommend you post it here for review. And regarding your situation, I would soak the sliced bacon in cold water for an hour before frying. You can simmer as well but some of the more heat sensitive volatile flavors may be lost...JJ

 

I have to agree with everything JJ said above, however I would still let it set in the fridge unwrapped a few days to try to mellow out, before I would soak all the flavor out of it. If it's still too salty after a few days in the fridge, then I'd slice, soak, and fry, like JJ & bfilipowski said.

 

 

Bear

post #11 of 11

Thanks for the support John. The only issue I see with resting uncovered is, the dehydration will concentrate the salt. This is really a moot point as cooking dehydrates the bacon and concentrates the salt anyway. Good thinking though...Thumbs Up...JJ

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