- Apr 19, 2014
- 21
- 10
First off let me thank all that sent information about "salty bacon" and something to help after the fact. Soaking/washing did remove some of the salt but would like to learn the correct way to do so the soaking/washing will not be needed. My question is and I hope not too hard to answer is: Is there on this site information starting from scratch to finish how to make bacon that is not salty. Would love to know recipe for rub and every step including smoking as final step. There is a lot of information out there and I was cautioned by Chef Jimmy J to seek answers here as he said " Type in," Homemade Bacon Recipe " and you will get lots of results but there is no way to tell if the author has any clue what they are doing, and many don't Based on our experience we make sure that the info on this site is accurate because every recipe is reviewed by several members with years of experience. We may not always agree 100% on some ingredients but we ALWAYS make sure the proper amount of Cure is used.". With that being said I am going to forget all I've read and see what my fellow smokers have to say. That makes sense and I have a lot of money tied up now in equipment (A-maze-n Pellet Smoker, 30 inch Masterbuilt electric smoker with viewing window) to start with not counting pellets and other things to get started and hate to quit now. I have read so much and have gotten different answers I am getting confused. Pink salt sounds pretty dangerous too me, but looks like I need and need to learn to use it. This is asking a lot and anyone offering help will be much appreciated........................Charles