Curing bacon

[dawg]

cutumup
Watch the whole muscle meat cure video on meatgistics. If it’s cooked already, try boiling it maybe and add it to some beans to tame down the salt flavor. The bacon cure rub is meant to sit/cure for up to a week. Then rinse and soak for 20 minutes, rinse and soak again, then smoke.

Jonathan. Will the nitrites be too high on meat that has not been rinsed and soaked? I don’t think so, but may be something to be cautious about.

[dawg]

cutumup
I see that this is your first post. You have come to the right place. I don’t have the answers but others will chime in. Welcome to the community. There is a lot of good instructional videos on meatgistics university.

[processhead]

cutumup said in Curing bacon:

I used your blue ribbon bacon cure & bacon booster then tumbled then let sit 24 hours in cooler then smoked, it is inedible from the high level of salt.
What do I do
Thank you

Did you soak the bellys in water for 20 minutes after curing and before smoking?
A good practice is to cut off a piece of the cured belly before smoking , fry it, and taste it to check the saltiness. If it is still too salty after soaking in fresh water, change the water and soak it for another 20 minutes.

[cutumup]

I did not rinse the Bacons prior to putting in the smokehouse I’ve been smoking Bacons for a long time and I’ve never done that, I was wanting to change my recipe I’m trying to improve on my bacon that’s why I tried the blue ribbon cure and the bacon booster

[processhead]

cutumup That is too bad your bacon came out too salty. Like dawg mentioned, you can probably use it as an ingredient in dishes like beans.

Every bacon cure has a different process for how to use it correctly.
It always pays to review the recommended process when starting out with a new product you haven’t used before.

https://meatgistics.waltons.com/topic/385/how-to-make-bacon-recipe?page=1

[bocephus]

cutumup One thing after rinsing a couple of times is to slice a piece and fry it to taste for salt level.

[GWG8541]

cutumup I soak and rinse mine 2 times and that will still have a good salty taste. Definitely do not omit the soaking and rinsing prior to smoking.

[Jonathon]

cutumup Yeah, in the one of the videos we call out to not rinse it if you like a super salty bacon, but they absolutely need to be rinsed for our seasoning. There are 2 ways to do this. Put it in a tub of clean water and change the water a few times after letting it soak for 20 minutes, or run clean water through the tub for the entire time. The second way can actually use less water because you can turn the water on just above a trickle and let it go.

[woodchuck777]

I made some buckboard bacon… the first time… I only rinsed it one time… came out very salty… what I did after slicing it… was to soak it in water for about 30 minutes before frying… that removed most of the salt for me.

[Jonathon]

woodchuck777 That is a great idea that I am not sure anyone has ever brought up here…did it cut down on the overall flavor or just the salt?

FYI for anyone who doesn’t know it that meme says why would you say something so controversial yet so brave!

[woodchuck777]

Mainly just the salt… Flavor was still very good…