Goodness, no!!!
Bad recipe!!
That'll end in disaster almost every time!
Use a calculated amount of salt, start with 2% salt and cure long enough so that the salt distributes and equalizes well throughout the meat.
7 days is too short a curing time for most bacon.
If you have to soak it to make it edible, either too much salt was added or it wasn't cured long enough,
~Martin
Hi Martin,
Not to hijack this thread, but I'm still trying to dial in my salt level too. 2 to 3 inch thick 5lb skin-on belly section, dry-brine cured for 22 days using 2.5% salt, 156 ppm sodium nitrite, 1.25% white sugar + 1/4 cup dark brown sugar, ground black pepper. Rinsed and soaked for 1 hour in cool water, changed water at 30 minutes. Overnight in refrigerator to form pellicle. Smoked for 12 hours using peach dust in AMNS with chamber temp