I smoked my first bacon last weekend. For some reason it extremely salty. I used a rub that you are supposed to rub into the bacon and let it cure for five to seven days. Before it is to be smoked I rinsed off the cure and soaked the meat for about twenty minutes in water. I then repeated the rinse and soak for another twenty minutes. I then smoked it for about four hours with apple wood. When I cooked the bacon it almost tasted like eating pure salt. Can anyone tell me why the bacon became so salty or if I am doing something wrong?
post #1 of 6
2/2/07 at 3:51pm