Print Page - second go round for honey maple bacon

Title: second go round for honey maple bacon
Post by: love the smoke on January 21, 2010, 09:24:33 AM

Just put the second batch of bacon in the fridge with the Honey maple cure from sausage maker on it

The first batch was so salty it was not edible left it in the cure for 9 days (my bad)

Any way this batch will come out after 7 days, If I take a slice off of the slab after the cool water rinse and fry it but it still seems salty can i soak in water longer to get rid of some of the salty taste ? As long as I do it before it is smoked correct ?

LTS

Title: Re: second go round for honey maple bacon
Post by: FLBentRider on January 21, 2010, 09:54:29 AM

Yes.

I would soak in 30 minute cycles until you get the taste you want. (or you get full ;D)

Title: Re: second go round for honey maple bacon
Post by: Tenpoint5 on January 21, 2010, 10:01:15 AM

Yep do the 30 minute soaks or until it is gone. Who would get full eating Bacon? not ME

Title: Re: second go round for honey maple bacon
Post by: love the smoke on January 25, 2010, 02:47:06 PM

THANKS !!

OK got the second batch done only cured for 6 days with http://www.sausagemaker.com/11160maplehamandbaconcure2lbs.aspx (http://www.sausagemaker.com/11160maplehamandbaconcure2lbs.aspx)

rinsed-fried a piece, salty, soaked for 1/2 hour, fried a piece, good stuff. smoked for 3 hours of hickory and cooked until IT was 150-155

sampled today tried to thin slice kinda worked

VERY GOOD just a touch salty kids said was very good so it passed inspection

once again THANKS EVERYBODY

Next batch will be ten's maple bacon

LTS

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: love the smoke on January 21, 2010, 09:24:33 AM