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Piker
03-29-2009, 11:35 AM
Just had some belly bacon for breakfast and it was a bit too salty. I used a generic dry rub in the frig for seven days and then smoked for 3 hrs. and then @ 200deg. until an i.t. of 145 was reached. My question is there anyway I can decrease the saltiness? thks Piker

jminion
03-29-2009, 12:06 PM
You can soak in fresh water for a couple of hours that will pull some of the salt.

chadd17
03-29-2009, 01:48 PM
:whathesaid: Soaking should help a lot.

Piker
03-29-2009, 02:14 PM
I forgot to mention that I had it sliced already so can I still soak it for awhile? Piker

Smokin
03-29-2009, 10:02 PM
I have always soaked before slicing, never tried it after wards.
try a few pieces and see how it turns out.

peculiarmike
03-30-2009, 09:51 PM
:whathesaid:
And be sure to share the result with us!

Piker
03-30-2009, 10:01 PM
I will

Piker
04-13-2009, 05:09 PM
I needed some bacon for my fatty [on the pork thread] so I soaked it for 1 hr. and it turned out great. I think 30 or 40 minutes might have been enough. Piker

Joneser
04-13-2009, 05:12 PM
That's good to hear that you were able to salvage it. Good Job!
I hate to see good pork go to waist... err....waste

SmokyOkie
04-13-2009, 06:03 PM
I've never made bacon, but I had always thought that you were supposed to soak it before you smoked.

They say that upping the sugar content of your cure will defeat the saltiness too.

Kingudaroad
05-14-2009, 10:36 AM
Its best to rinse and scrub all the cure off before smoking. Slice off a piece and fry it up. Too salty? Soak it in cold water for an hour and retest. Continue soaking/tasting until it is the right saltiness. Then to the smoker.

Btw that oversalty bacon is excellent to cook with.

Joneser
12-14-2009, 10:22 AM
Ok, I need to necro this thread....
I cured and smoked about 8 lbs of Bacon and sliced off a few slices...it was quite salty...I just want to clarify that it's OK to soak the already smoked slab. Anyone ever done this with any measure of success without any loss of smoke flavor?

jminion
12-14-2009, 01:06 PM
Jonser
You are better off soaking before smoking, soak for a couple hours, draining and repeat one more time.

Try a small section of the slab and see how it turns out, if it works then soak the rest of the slab.

SmokyOkie
12-14-2009, 02:47 PM
Jonser
You are better off soaking before smoking, soak for a couple hours, draining and repeat one more time.

Try a small section of the slab and see how it turns out, if it works then soak the rest of the slab.

Well look what the cat drug up to the porch! Hello Mr Minion, and seasons greetings.

Good advice Brian.:thumbs up:

jminion
12-14-2009, 03:07 PM
Seasons Greetings to you also Timmy.
Found a little time to get online.

SmokyOkie
12-14-2009, 04:43 PM
How's the new career coming?

morkdach
12-14-2009, 05:58 PM
i always soak mine before i smoke it, be belly or butt.

ShooterRick
12-15-2009, 06:32 PM
Ok i have made lots of bacon. If you fry test and it is too salty before smoke, and have rinsed it well, soak it in cold water. A few quartered raw potatoes will draw the salt out quickly so check at half hour intervals and change the water.

Joneser
12-16-2009, 09:00 AM
Here's what I did...
Since it was my first time, I didn't rinse it as well as I should have, well I rinsed it, but didn't soak it long enough. I triple rinsed it, changing out the water all three times. Probably for a total of 15 minutes. I smoked it with apple at 180 to 200 until I got to 140 IT.
I sliced the uneven portion and fried them up...they were pretty salty, and I couldn't taste much of the smoke over the saltiness.
I tested out soaking a few slices for an hour the other night, patted the slices dry and fried them up....PERFECT! I could taste the smoke, salt, and sweetness of the sugar.
Last night I soaked the 2 remaining 3# slabs in cold water for an hour. I'm going to see if my butcher can slice it for me as I don't have a slicer and my knife skills aren't consistent enough.
I'll take some pix and put together a post on it soon.
Thaks for the tips!

SmokyOkie
12-16-2009, 12:05 PM
Good deal:thumbs up: