- Dec 21, 2007
- 6
- 10
I hope someone here can give me some help on my first attempt at making bacon.
I followed a recipe that someone elsewhere on the net had posted for curing my bacon, and used 1/2c kosher salt,1/2 cup brown sugar to a 2 lb slab of pork belly.
I was going to cure it for 7 days, but due to other circumstances, it ended up sitting for 2 weeks.
We smoked the bacon today, and it is so salty we can't eat it.
Does anyone have any suggestions? Did I use too much salt? Did I cure it too long?
Is there anything I can do with it now that it's been smoked?
I'd really appreciate any feedback you veterans can give me. Thanks so much.
Debbie
I followed a recipe that someone elsewhere on the net had posted for curing my bacon, and used 1/2c kosher salt,1/2 cup brown sugar to a 2 lb slab of pork belly.
I was going to cure it for 7 days, but due to other circumstances, it ended up sitting for 2 weeks.
We smoked the bacon today, and it is so salty we can't eat it.
Does anyone have any suggestions? Did I use too much salt? Did I cure it too long?
Is there anything I can do with it now that it's been smoked?
I'd really appreciate any feedback you veterans can give me. Thanks so much.
Debbie