Homemade Bacon Very Salty
I dont like to soak belly bacon but before you smokecook the bacon slice a small piece off and pan fry it to taste for saltiness. If you soak more than a couple of hours keep it in your refrigerator.
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It helps to heat the mixture up to fully dissolve it wait until it is room temperature then it is ready for use.
Homemade bacon very salty. Slice off a piece of your bacon fry it up and taste it. How to Make Homemade Bacon. In his recipes he uses Mortons Kosher salt.
Learning how to make bacon is easy and you will be positively thrilled at the results. Because last time I did about 4-5hrs and still was little salty. Smoke at 200-225 F until bacon reaches an internal temperature of 150 F.
This should take 2-3 hours depending on your smokers temperature and the thickness of the pork belly. Fry-test your bacon every hour or two until it hits a salty level you like. After bacon is done curing remove it from the bag give it a rinse to remove excess salt and pat it dry.
After the 7 day cure I soaked the bacon in water bath for 8 HRS. If it is overly salty you can soak it in cold water prior to cooking. Place in bags refrigerate 10 days turning everyday.
Remove from bags rinse off under water and let the bacon soak for at least 1 hr up to 3 depending on the saltiness checked by frying a small sample. 34 cup of Himalayan Pink Salt you can use sea salt as well 1 teaspoon of freshly ground black pepper. Bacon is simply one of the most delicious foods on the planet and absolutely nothing beats homemade bacon.
So if your bacon is hammy its a result of the flavors added. If it is too salty soak the whole bacon in cold water for up to 24 hours to leach out some of the salt and balance out your bacon. I generally use a weak brine of 5 salt 50 grams to 1 quart1 Litre of water as a base for bacon or other things I am wet curing before smoking.
You need to soak the bacon in fresh cold water for 30-60 min to get some of the salt out of the bacon do this before you put it in the smoker your ribs look great its to bad about the bacon. Pat the bacon dry and place in the frig for min 24 hrs to give the bacon a pellicle. Salt and nitrite do the same thing flavor wise whether it is belly or ham.
Refrigerate bacon to cool completely before slicing. Smoked on BGE at 225 with Sugar Maple Apple chunks took about 2hrs. I know the end will always be more spiced so the next one was very salty too.
Three strips of bacon. Before we get to the tutorial on how to make homemade bacon I have to unleash to poet within. Store bought bacon adds water flavor of the meat is not determined by the curing agents saltnitrite though sugars and flavorants do yes.
Homemade bacon is a dry cure and removes water. Took it off cut two slices the end and one more.
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