I have been using smoking bacon for this past year and I have perfected the art of the needed smoke needed for a cold smoke bacon, but I am still having an end product that is a bit too salty than what I typically prefer.
I amusing the following measurements for the brine and then soaking the bacon in water (completely submerged) for 30 minutes before placing back in the fridge for the 24 hour pelicle (sp) development.
Does anyone have a suggestion?
The only thing that can come up with is that some of the thinner pieces are completely reaching the salt equilibrium state that I can't get any more cure into them but at the same time I can't pull any out either or very little with a 30 minute soak.....
I amusing the following measurements for the brine and then soaking the bacon in water (completely submerged) for 30 minutes before placing back in the fridge for the 24 hour pelicle (sp) development.
- 1/3 cup kosher salt
- 3 tablespoons freshly ground black pepper or cracked black peppercorns
- 2 teaspoons pink curing salt, such as Prague Powder #1
- 1/3 cup Sugar in the Raw
Does anyone have a suggestion?
The only thing that can come up with is that some of the thinner pieces are completely reaching the salt equilibrium state that I can't get any more cure into them but at the same time I can't pull any out either or very little with a 30 minute soak.....