rinsing brine off bacons before smoking

[backtobasics]

Howdy All...

I've always been of the understanding that I should not rinse the brine off my bacons before smoking, as it creates the base for smoke to adhere best to. However, I seen in a couple places to rinse before racking and smoking. What is your experience?

Thanks,

BTB

 

[DanMcG]

I always rinse it off good, then let it dry until the surface is tacky.

 

[SmokinAl]

I rinse it off & let it air dry in the fridge for 3 or 4 days.

Then cold smoke it, and let it air dry again in the fridge for 3 or 4 days before slicing.

Al

 

[sirsquatch]

Cure it, rinse it, air dry it at least overnight, smoke it, rest it, slice it, eat it. 

 

[crankybuzzard]

 
I rinse it off & let it air dry in the fridge for 3 or 4 days.

Then cold smoke it, and let it air dry again in the fridge for 3 or 4 days before slicing.

Al

Same process here...  I also recommend rinsing and then doing a test fry of a slice to determine the salinity of my bacon, may need a soak...

 

[backtobasics]

Thanks folks... will have to rinse and dry my next batch and see what difference it makes...