I just finished my first Canadian bacon , turned out too salty I used Mortons Tender Quick and mostly followed Cowgirls recipe .It was in brine for 5 days took out and rinsed and soaked in cold water two times 1/2 hour each. I had four small loins about 1 3/4" - 2" thick and about 12" long , now was it in brine too long ,was the brine too strong for the amount of meat i had , if I had fried a piece and noticed it was too salty would rinsing and soaking in cold water more times helped . Someone at work told me that a raw peeled potato in the cold water soak would absorb some salt ( any one heard of this)..
Any input or suggestions are appreciated
It tastes good just need a beer in other hand
Thanks
Any input or suggestions are appreciated
It tastes good just need a beer in other hand
Thanks