Great! Let me know how strong the salt flavor is. I've never tried this recipe, and now I'm interested in trying it.
Ok... sadly I have to report that this bacon is FAR too salty for my palate. After rinsing, I did fry a small piece first, found it very salty, so I let it soak for an hour in a water bath with continuous cold running water. I fried up another small piece and it seemed ok.... nice sweet/salt balance. So I smoked it last night, gave it 4 hours of hickory (wanted it really smoky) and took it up to an IT of 128o
F. I know this is on the low side, but it's in Rytek's recipe, so I went for it.
Left it overnight in the fridge and was quite excited this morning frying up a couple of nice thick slices..... but it's so salty it practically burns the tongue... pretty much inedible for me. I'm sure it will be ok in soups or stews etc, where I can just leave out any salt the recipe may call for, but on it's own, it's a write-off. I'm going to bring a couple packages into work to give to some of my colleagues and see if any of them like it, some people are far more salt tolerant I think.
So... lessons learned... THAT recipe is not for me. I really liked the last batch of Bradley Maple Cure bacon I did, although ironically I found it not salty enough, so I might go back to that one and just add a little bit more salt to tweak it.