Soaking?

[magnum3672]

I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?

Is it to reduce saltiness?

 

[oldschoolbbq]

Yes

 

[magnum3672]

I was gonna say.  I thought that was what it was

 

[Bearcarver]

I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?

Is it to reduce saltiness?

You shouldn't have to soak it for a couple hours.

I soak mine for a half hour most of the time just to get the surface salt off.

Then I do a test fry, to see if it is too salty.

So far with using Tender Quick, I have never had to soak longer to get rid of salty taste.

The only time I ever soaked because of a salty taste was when I used Hi Mt Cure & Seasoning.

Bear

 

[meateater]

I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?

Is it to reduce saltiness?

I think your saying to soak the bacon for a few hours after the curing process..... sometimes you need to soak a few times with fresh water. But yes that's the norm. 

 

[venture]

The fry test is the key.  Bacon is salty by nature, but your taster determines how you like it.

I rinse mine carefully, then fry test.  With Tenderquick, I usually don't have to soak unless I let the curing process go too long.  I have more trouble with commercial corned beefs for pastrami.  I soak them pretty good.

Again, the fry test will give you a good guide.

Good luck and good smoking.

 

[Bearcarver]

The fry test is the key.  Bacon is salty by nature, but your taster determines how you like it.

I rinse mine carefully, then fry test.  With Tenderquick, I usually don't have to soak unless I let the curing process go too long.  I have more trouble with commercial corned beefs for pastrami.  I soak them pretty good.

Again, the fry test will give you a good guide.

Good luck and good smoking.

Exacatically!  

 

[fpnmf]

I brine cure the bacon here..

They come out of the brine after a week, rinsed, patted dry, covered with whatever I spicing with and into the fridge.

Craig

 

[venture]

Dedicated fridge for brining.  Some people have all the luck, Craig!

Good luck and good smoking.

 

[pops6927]

Grace your wife with the convenience of a modern, up-to-date appliance; cold, fresh drinking water from the front of the door, a selection of ice formats to enhance the quality of her beverages, more spaciousness for her to explore the fine points of her culinary skills, new, easy-to-clean surfaces, ... you can go on and on to the benefits of a new fridge.. as long as you find a spot out in the garage for the old one, you're in like flint!

 

[venture]

A wise and experienced husband to give me guidance.

The purpose is to enhance her enjoyment of life rather than getting me a dedicated fridge.

Ingenious!

Good luck and good smoking.