- Dec 10, 2018
- 5,353
- 4,101
My idea is to just soak overnight in a large bucket of water. It was already determined your salt and sugar levels were very high.I would slice a piece off and fry it before you smoke it , if it's to salty soak it in fresh water to remove some salt then test again.
But Jim's suggestion is great. Maybe you like the higher salt and sugar.
Last night, I rendered off a batch of bacon ends and pieces I got cheap from a regional company.
This is my last package I will get from them. I scraped so much sugar residue from my ci skillet that cheap isn't worth it for finished product.