- Mar 22, 2017
- 58
- 14
Morning all happy 4th of July weekend.
So this is my second go around with home cured bacon. I followed the Ruhlman method the first time and stuck with that. I had about 20lbs of bacon (planning on giving some to the family).
After the 7 day cure, I soaked the bacon in water bath for 8 HRS. (Because last time I did about 4-5hrs and still was little salty). Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. Took it off cut two slices, the end and one more. I know the end will always be more "spiced" so the next one was very salty too.
Here are my questions:
1) Since I plan on giving some away, I don't want to say "give it a water bath for a little while before you grill each slice". Is there anything I can do to desalinate? I still have it in full 5lb slabs.
2) In the future, can I reduce the kosher salt? Or is the Kosher Salt portion necessary for part of the curing?
3) Any other thoughts based on the look from my pics and/or general advice?
Thanks All!
Stay safe..
So this is my second go around with home cured bacon. I followed the Ruhlman method the first time and stuck with that. I had about 20lbs of bacon (planning on giving some to the family).
After the 7 day cure, I soaked the bacon in water bath for 8 HRS. (Because last time I did about 4-5hrs and still was little salty). Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. Took it off cut two slices, the end and one more. I know the end will always be more "spiced" so the next one was very salty too.
Here are my questions:
1) Since I plan on giving some away, I don't want to say "give it a water bath for a little while before you grill each slice". Is there anything I can do to desalinate? I still have it in full 5lb slabs.
2) In the future, can I reduce the kosher salt? Or is the Kosher Salt portion necessary for part of the curing?
3) Any other thoughts based on the look from my pics and/or general advice?
Thanks All!
Stay safe..
