Just pulled, rinsed and test fried the bacon I cured using Steven Raichlen's recipe and it's way too salty. So, I'm soaking to hopefully correct it before I put it in the smoker. My question is, can I modify the final soak (after a change or two) to make it a sweet soak with maple syrup, brown sugar, etc. to impart some more sweetness to the bacon? The level of sweet in the recipe's outcome is too low and I'm wondering if, since the bacon has plenty salt content and is cured, I can treat the soak as a kind of modified brine minus the salt but with the sugar. Or would I be further ahead just soaking then adding sweetener to the bacon sides after pulling from the soak and before I smoke? That seems to just be a surface treatment that won't penetrate the bacon side.
Edited by dfvellone - 12/8/15 at 8:25am