BACON (Extra Smoky)

[HalfSmoked]

Thanks Bear.

Warren

 

[WSM_22]

Bearcarver

I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?

Should I add some kosher salt? You ever run into it not having enough salt?

Cured for 12 days.

 

[Bearcarver]

Bearcarver

I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?

Should I add some kosher salt? You ever run into it not having enough salt?

Cured for 12 days.

Definitely Don't add any Salt ! Most of my Bacon batches have very little if any salt flavor, in the end.
If it isn't salty, that's a good thing, as long as you used the amount of TQ that my instructions said.
And "Yes", the Good flavor will come from the Smoking.

Bear