- Jan 4, 2013
- 4
- 10
Hello all,
Just bought a smoker (Masterbuilt 30" electric) and our first experiment in smoking was bacon. Found a recipe online, which said to take our pork belly (skin on) and equal parts of kosher salt and brown sugar into it and place into a container in the fridge, draining the liquid every day and adding more salt as needed for about 7 days. Then rinsed it all off with cold water, pat it dry and let it sit in the fridge for a day before smoking it at 200 degrees until it reaches an internal temperature of 150 (which we did with hickory).
It looked good, it smelled good; but when we cooked it it was uber salty. I prefer not to use nitrates in bacon. I've looked on this forum about bacon (holy huge amount of posts on this glorious meat!), and see that there are many different ways of making it. I'd like to try different flavours too, like garlic, maple, etc.
So please tell me, what is the best way to get a good flavoured, not too salty bacon? Thanks in advance!
Just bought a smoker (Masterbuilt 30" electric) and our first experiment in smoking was bacon. Found a recipe online, which said to take our pork belly (skin on) and equal parts of kosher salt and brown sugar into it and place into a container in the fridge, draining the liquid every day and adding more salt as needed for about 7 days. Then rinsed it all off with cold water, pat it dry and let it sit in the fridge for a day before smoking it at 200 degrees until it reaches an internal temperature of 150 (which we did with hickory).
It looked good, it smelled good; but when we cooked it it was uber salty. I prefer not to use nitrates in bacon. I've looked on this forum about bacon (holy huge amount of posts on this glorious meat!), and see that there are many different ways of making it. I'd like to try different flavours too, like garlic, maple, etc.
So please tell me, what is the best way to get a good flavoured, not too salty bacon? Thanks in advance!