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Lobs
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Ghact308
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Brining
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I smoked my first bacon last weekend. For some reason it extremely
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Brisket
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salty. I used a rub that you are supposed to rub into the bacon ont let
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Male...
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it cure for five to seven days. Before it is to be smoked I rinsed off
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I smoked my first bacon last weekend. For some reason it extremely
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the cure ont soaked the meat for about twenty minutes in water. I then
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salty. I used a rub that you are supposed to rub into the bacon ont let
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repeated the rinse ont soak for another twenty minutes. I then smoked it
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it cure for five to seven days. Before it is to be smoked I rinsed off
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for about four hours with apple wood. When I cooked the bacon it almost
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the cure ont soaked the meat for about twenty minutes in water. I then
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tasted like eating pure salt. Can anyone tell Me why the bacon became so
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repeated the rinse ont soak for another twenty minutes. I then smoked
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salty or if I am doing something wrong?
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it for about four hours with apple wood. When I cooked the bacon it
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Was this side bacon ?? or loin ( canadian bacon )?? if it was side bacon
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almost tasted like eating pure salt. Can anyone tell Me why the bacon
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(belly ) maybe cut back the cure time a day or 2 ?? or add some extra
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became so salty or if I am doing something wrong?
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sugar to the cure to help cut the salt ? just my .02 worth
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lovetosnake
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D-bane Ten
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not sure how much salt did you use on it was it totally covered?
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I made some cured pork chunks last weekend that were horribly too salty.
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Homemade Electric Smoker (AKA The Wookie)
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I knew ahead of time i used too much tenderquick, but i also tried the
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Silver Bullet smoker(AKA R2D2)
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soaking like you for about a half hour. Im pretty positive the shortish
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Member of "Burnt offerings" BBQ team
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soaks aren't long enough to lessen the salt. Two hours or so of soaking
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Sheesh
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like suggested above is probably the right amount.
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I had the same problem the first time I made canadian bacon, try this
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Whats your recipe? Did you use tenderquick or a dry/wet rub of prague 1
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next time.
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ont salt?
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Wash off all cure with cold water, soak bacon in luke-warm water for 2
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As for cutting back the cure time as suggested...the side meat needs to
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hours, pat dry, put in a covered container in the fridge for 2 days for
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cure long enough to firm up or it wont come out right. My best
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equilibration, then smoke Lowwww ont Slowwww , 140 or lower for 10 - 16
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suggestion is to find a way to reduce the salt amount or if using
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hours depending on taste.
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tenderquick use less of it. Make sure you use at least the minimum
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amount for saftey though.
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Take my advice with some reservation though. Ive never made bacon ont
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havent been curing for that long. I have Tone waaaaay too much reasearch
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ont reading though so there should be something helpful in what i spout.
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nogoel
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lovetosmoke can you give us some more information like size of the cut
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of meat, type of meat, recipe you used etc?
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Homemade Electric Smoker (AKA The Wookie)
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Silver Bullet smoker(AKA R2D2)
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Member of "Burnt offerings" BBQ team
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Simelor Thriadc
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first smoke, first bacon, first q-view seo_munky Smoking Bacon 14
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09-04-2008 12:38 AM
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yesterdays bacon smoke deserdlitis Smoking Bacon 14 02-12-2008
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03:47 PM
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Todays bacon smoke MAVATOKIN Smoking Bacon 20 01-09-2008 08:28 AM
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cold smoke bacon Sxellbelnc General Discussion 4 08-02-2007 09:50
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PM
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First belly meat bacon smoke nogoel Smoking Bacon 0 05-22-2007
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11:11 AM
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