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First time bacon. - Page 2

post #21 of 29
Quote:
Originally Posted by c farmer View Post
 

 

 

I have went 21 days without issues.   

 

You will be fine.

Exactly,

 

When I started curing bacon, over 40 years ago, my thoughts were, the longer it was cured the saltier it would become. After once having to cure longer than I actually wanted to do work requirements, it was discovered that the bacon had a less salty taste. After that experience, the curing time was increased and the finished product was outstanding. Now this was before the internet so there was a lot of trial and error. It is sometimes amusing that after advising ones to go with a longer cure rather than a short one, they take the shorter route. I can only set back, smile, and watch them make the same mistakes I once made.  

 

T

post #22 of 29
Quote:
Originally Posted by Mr T 59874 View Post
 

Exactly,

 

When I started curing bacon, over 40 years ago, my thoughts were, the longer it was cured the saltier it would become. After once having to cure longer than I actually wanted to do work requirements, it was discovered that the bacon had a less salty taste. After that experience, the curing time was increased and the finished product was outstanding. Now this was before the internet so there was a lot of trial and error. It is sometimes amusing that after advising ones to go with a longer cure rather than a short one, they take the shorter route. I can only set back, smile, and watch them make the same mistakes I once made.  

 

T

 

 

Maybe I need to cure with TQ longer.   I always have to soak in water for 24 hours to get the salt out for my parents.

post #23 of 29

BINGO!!!

 

Try it once and let us know.

 

T

post #24 of 29
Quote:
Originally Posted by c farmer View Post
 

 

 

Maybe I need to cure with TQ longer.   I always have to soak in water for 24 hours to get the salt out for my parents.

BINGO!!!

 

Try it once and let us know.

 

T

post #25 of 29
Quote:
Originally Posted by Mr T 59874 View Post
 

BINGO!!!

 

Try it once and let us know.

 

T

 

 

Will do.

 

As you know I love curing things.   Maybe I will do this very soon.   TO bad I just made a load of CB.

post #26 of 29
Thread Starter 
So I let the bacon sit in the fridge for a few more days. I think that helped a ton. I pulled it out and the smoke smell was a whole lot more mellow and sweet smelling. I pulled out the electric slicer and vacuum sealer and got to work.





I did set some aside to cook up in the morning.

Side note...I hope SWMBO really likes it now because she said the slicer and vacuum sealer were "real annoying"!
Edited by baseballguy99 - 4/15/17 at 9:10am
post #27 of 29
Thread Starter 
Well the moment of truth...I put some bacon in the oven this morning at 275 for about 30 minutes. I took a bite of it and wow it was a million times better!

I gave my wife a piece to try and she HATED it! She said the texture was good but the flavor was terrible. So it looks like more bacon for me! She said we should go back to buying bacon. I quickly said I'm not giving up after one try. So after this supply gets low I will try another batch.
post #28 of 29

baseballguy99, you tried wet now try dry cure for a comparison.

 

T

post #29 of 29
Thread Starter 
MrT, that's my plan.
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