Buckboard bacon again

[mneeley490]

Hi Mountain Seasonings is made about 120 miles from my house, so their products are literally everywhere, and with hunting so popular I don't think I know anyone that has not tried their stuff.

The BBB instructions do mention a 1 to 2 hour soak-out, but fail to mention an overnight rest in the fridge, which I think is pretty important. I actually prefer 3 hours of soak-out, and recommend 6 to 8 hours if you are sensitive to saltiness.

Thirdeye, not my first rodeo, . I soaked for 3 hours, and refrigerated for 2 days. Those chops do look darned good. I may have to make that soon.

LOL---I only ever used Hi Mt for curing Bacon one time, and it was the only Bacon I ever made that was too salty. Some might think that's amazing because most of the other times I used TQ, and I never had any of them get too salty.

Bear

Bear, I'm aware. I'm one of the ones that think TQ is too salty for my tastes. Hopefully, this will one be within my tolerances.

 

[mneeley490]

LOL---I only ever used Hi Mt for curing Bacon one time, and it was the only Bacon I ever made that was too salty. Some might think that's amazing because most of the other times I used TQ, and I never had any of them get too salty.

Bear

Okay Bear, you were right. Even with a 3-hour soak, it was still pretty salty. Not inedible, but it is at the high range of my salt tolerance. Other than that, the flavor isn't bad.