BACON (Extra Smoky)

[Atl1530]

Thanks Bear

 

[Atl1530]

Hey Bear

I just did the hour-long ice soak and fry test. It's a little on the salty side. Will a longer soak help to draw out any more salt

Thanks

 

[Bearcarver]

Hey Bear

I just did the hour-long ice soak and fry test. It's a little on the salty side. Will a longer soak help to draw out any more salt

Thanks

That's my understanding.
I only had to do it once, about 8 years ago, but some have soaked it an hour at a time, changing the water every half hour. Just keep testing.
Some say slice up a couple taters & put them in the water to help draw the salt out. I never tried that myself, but that came from reputable guys.

With Dry curing, that usually happens with:
Too much Cure per weight of meat.
Too long in cure.

Bear

 

[Atl1530]

I weighed out the salt and meat with a Kitchen scale, so I know that was dead on. Its been curing for 11 days.

 

[Bearcarver]

I weighed out the salt and meat with a Kitchen scale, so I know that was dead on. Its been curing for 11 days.

Hmmm, then it should only be very slightly salty. 11 days isn't too long.
I never notice too much salt on my Bacons, and I'm very Salt Sensitive, because I never add salt to anything since my Open Heart Fiasco, 6 years ago.

Bear

 

[Atl1530]

Wow, I am surprised you eat salt at all. Take care of yourself

 

[Bearcarver]

Wow, I am surprised you eat salt at all. Take care of yourself

Thanks,
I can't help but eat some sodium, because it's in everything, but I pick stuff that is low in sodium, and I never add any table salt to anything.

Bear

 

[Bearcarver]

@denny ---Thank You for the Like.

Bear

 

[Bearcarver]

B Bubbasmoke ---Thank You for the Like, Bubba!!

Bear

 

[Bearcarver]

R Robert Aulis ---Thank You for the Like.

Bear

 

[Bearcarver]

kunseimania ---Thank You for the Like.

Bear

 

[Bearcarver]

L Liink ---Thank You for the Like.

Bear

 

[Liink]

L Liink ---Thank You for the Like.

Bear

My buddy said nothing but great things about you and everything you post! I'm in the process of learning, so reading and loving lots!

 

[Bearcarver]

My buddy said nothing but great things about you and everything you post! I'm in the process of learning, so reading and loving lots!

That's Great !!
I'm Glad You Joined Us!!
Enjoy!

Bear

 

[Wardogg]

Quick question. Ill be started this method this evening for my first time attempt. Is it either beneficial, neutral, or harmful to vacuum seal the fresh sides during the curing process?

 

[slotown]

I do a partial vacuum on mine. I find the vacuum seal is better than a ziploc bag. I do keep it loose with partial air so the juices can flow everywhere.

 

[Braz]

I do a partial vacuum on mine. I find the vacuum seal is better than a ziploc bag. I do keep it loose with partial air so the juices can flow everywhere.

Same here.

 

[Bearcarver]

Quick question. Ill be started this method this evening for my first time attempt. Is it either beneficial, neutral, or harmful to vacuum seal the fresh sides during the curing process?

I'd call it "Neutral".
As you see, some like to use the Vac Seal, but leave it slightly loose.
I use the Ziplocks, and squeeze the air out by hand. I don't like to use my vac sealer when there's a chance to suck up liquid during the process.
It's really up to you, but if you vac seal it, don't hold it long enough to make it too tight.

Sorry I was late answering this (Death in Family).

Bear

 

[Wardogg]

I'd call it "Neutral".
As you see, some like to use the Vac Seal, but leave it slightly loose.
I use the Ziplocks, and squeeze the air out by hand. I don't like to use my vac sealer when there's a chance to suck up liquid during the process.
It's really up to you, but if you vac seal it, don't hold it long enough to make it too tight.

Sorry I was late answering this (Death in Family).

Bear

Sorry for your loss.


I took their advice and did a partial seal.

 

[HalfSmoked]

Just remember to turn it every day.

Warren