Did a wet brine on both. Added a couple splashes of bourbon to the brine on the left one. I used this recipe for the brine:
1.5 cups of Tender Quick salt mix*
4 tbsp coarsely ground black pepper
3 tbsp granulated garlic
2 tbsp paprika
2 tbsp chili powder
3 tbsp brown sugar
6 cups of water
Tender Quick salt mix
- 1 pound pickling salt
- 8 ounces granulated sugar
- 2.4 ounces pink salt
Both are way too salty. Can't even taste the bacon, just the salt. Any ideas on fixing that? I see so many saying 8-14 days for the brine, I can't imagine how salty that must taste.