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Runian

Makin' Bacon

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Runian

 

 

I do a dry rub, curing salt and depending on my whim at the moment, a little hony, or brown sugat, or a spice or two.      Wrap well, refrigerate for 5 - 7 days, turning at least once a day.   When ready to smoke, I remove as mush salt as possible then into the smoker.   Use very little salt.   You will learn by doing.  First 2 or 3 efforts went into the garbage as way to salty.

 

I do the same as u but I put the meat in cold water after curing to draw out the salt. In testing I took on slab out after one hour and that was way to salty, the rest was in fore 2 hours and was just right.

Now I put the to salty slab in cold water after smoking to see how that goes, it still taste wonderful but a bit on the salty side still, but it is good in a BLT. Munching only bacon without anything really brings out the salt. 

 

I do not take off the skin, the slabs of meat I buy is HQ and the skin really stick to the thin fat lining (look to post #1), the pork bought in the wet marked is another thing, it is only fat on the belly.

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ricardo123#

 First 2 or 3 efforts went into the garbage as way to salty....hahaha...same here years ago...I saved one and used it as salt pork in some baked beans tho and it wasn't too bad.

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hyaku

First 2 or 3 efforts went into the garbage as way to salty....hahaha...same here years ago...I saved one and used it as salt pork in some baked beans tho and it wasn't too bad.

Hot water will take out the saltiness.

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ricardo123#

I do that with salt pork but It kinda made the bacon soggy..in beans it was ok tho.

I have found that it doesn't take a lot of salt. And...it seems sometimes that smoking it longer and slower with little actual heat brings out the saltiness too. I think the main thing is to rinse it well before you start to smoke it and pat it good and dry. For about a pound and a half I only use maybe a table spoon of pink Himalayan salt or kosher salt and some maple syrup or dark brown sugar and a dab of honey. But I leave in that for 6 or 7 days in the fridge and flop it everyday. I think the honey actually keeps it from drying out when you smoke it...like I said...I pretty much go for low and slow as far as heat .. I have a buddy that likes to use molasses.. same guy that smokes with corn cobs. He likes it but it is too strong taste for me. 

Here where I live in up-state ny...I have a hard time even finding pork belly or side pork that isn't already salted.

When I was a kid we always cured the hog jowl also and used it as bacon.

Edited by ricardo123#

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Runian

 

 

Hot water will take out the saltiness.


 

I do that with salt pork but It kinda made the bacon soggy

 

I soak it it cold water and I am not about to try hot when that works, even soaking it after smoking did not diminish the flavor only draw out more salt 

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