How much gets absorbed when curing!?!

[justin prive]

So I just finished my first BBB and it turned out awesome. I'm hooked. I love it!!

So I have eaten bacon 3 mornings in a row now (I was excited about my bacon cut me some slack) and it got me thinking... This can't be good for me. I knew that from the get go but how BAD is it for me?

I don't see there being a huge problem with bacon. Animal Fat, animal tissue etc. Still healthy in moderation but what about the salt? How much salt actually gets absorbed when you're curing/brineing meat? 

I figured it would be about 1/4 of the ingredients would be absorbed which would make it around 350mgs of sodium in 2 thick slices. Which is pretty decent IMO. There's no set answer I could find but does anyone have a best guess scenario? How do you do it?

 

[Bearcarver]

I use TQ, and I Dry Cure, which is supposed to be the saltiest way to go, but when I use my Method in my Step by Steps, nobody who eats my Bacon thinks there's too much salt flavor. Most of the time I don't taste any salt at all.

If anyone is worried about it, the best thing is to use Pops' Method & Recipe, with Cure #1, and you can adjust the amount of Salt in the Mix.

Bear

 

[justin prive]

Thanks bear! I was kind of wondering about sodium content for high blood pressure more than taste. I love salt taste. Hahaha

 

[Bearcarver]

Thanks bear! I was kind of wondering about sodium content for high blood pressure more than taste. I love salt taste. Hahaha

OK---Well I had High BP most of my life due to a Birth Defect (Bicuspid Aortic Valve & a Coarctation of my Aorta).

Then I had a Dr almost Kill me, but none of my problems came from too much Salt.

However now that that Dr was responsible for wrecking my Kidneys, I have to watch my Sodium, and my Bacon doesn't have any more than store bought. I just don't eat a whole pile of Bacon like I used to.

It's mostly "Portion Size" that is important. IMHO

Bear