Salty bacon problem solved?
It is my understanding from a reputable source that when curing bacon, salt will be absorbed at a much faster rate than the sugar compounds. In order for the salt and sugar to totally combine in the bacon whether in a brine or rub, it has to be given the time needed to be 100% equalized. To remove bacon from a cure early will result in salty bacon.
Those who are worried about there bacon being to salty if they cure for the recommended amount of time, just the opposite is happening. Once the sugar has time to completely enter the meat, the sugar and salt compounds will work together producing a mild product.
We know that sugar counteracts the harshness of salt. As salt enters meat at a faster rate than sugar, time must be given to allow the sugar to equalize with the salt within the bacon or the bacon will taste salty.
Edited by Mr T 59874 - 2/13/15 at 7:59am