processhead Hi Paul
I haven’t been doing bacon long enough to actually be able to dial in the saltiness yet but my last batch was pretty close to where I want my taste notes to be. While I was slicing I had some bigger left over pieces so I was processing I cooked that up and I thought it was a bit salty for my taste but after packaging and setting overnight my wife cook some up for breakfast and it seemed to mellow, now maybe thinner pieces are less salty but it was quite good! I have in the past soaked in water for 24 hrs to remove some salt (of course changing the water occasionally) right now I am just using salt sugar and prauge #1 @1.7% if you have any suggestions, tip etc. I would love to give it a try. I am going to inject my next batch to see how that works. Going to use the blue ribbon maple cure with booster.