Made my first bacon and it was a little more salty than I like so I was looking for pointers to get some saltiness out of the next batch. I cured the bacon for 7 days using tenpoints method and soaked the water for about 30 minutes before smoking it. Any suggestions would be appreciated, thanks.
Change the water and give it another 30 minutes is all I can suggest.
You might want to leave that cooked bacon in the fridge for a day or two, sometimes the salt level goes down just sitting there for a few days.
I always have to soak for at least an hour but I don't change the water
I have a low tolerance for salt, and I don't find that recipe too salty. I never had to soak my bellies when using that recipe. Can I ask what type of salt and brand did you use, and how did you measure it?
When I do soak, I use a large amount of cold water; at least 3 gallons, and flip the meat halfway through my soaking time. If you have a wire rack that can keep the meat a few inches of the bottom you won't have to flip the meat over. After the first soaking, and tastes test, if it requires more soaking, I repeat the steps above. If needed, for bellies I generally will soak for 30 minutes, larger cuts like hams I will soak an hour.
Hab,
I used kosher salt by mortons and I have a very small graduated measuring cup that I use for 1 ounce or less measures. It is about the size of a shot glass and graduated in ounces, tsp, and Tbsp. The bacon is not too salty that it is uneatable, my son loves it, but just more salty than any I have ever eaten. I have 4 other racks of bacon that are curing right now and was thinking that the cure time should be shortened a couple days. I cured the salty bacon for 7 days, maybe I should only go 5 days this time??? The soaking suggestions I will also use this time, I have seen other bacon recipes that state to soak for 2 hours. Definitely will do the taste taste.
The recipe was written using Morton's Kosher salt, so it may be better to use the standard size measuring cups for better accuracy; such as 1/4, 1/3, 1/2 etc.
Not seeing the bacon, as far as thickness, fat content and skin, I can't comment on whether you should shorten the curing times. The amount of soaking time often depends on the amount of salt that was used in the curing process. You could try soaking an hour, flipping the bacon over at the 30 minute mark, and taste test. If it needs more soak, then change the water and repeat. After the curing process, or after soaking; it is best to let it "rest" for 12 - 24 hours. This time will allow the salt and cure to more evenly distribute themselves throughout the meat.
Will do. Does the curing time have anything to do with the saltiness also?
Generally, yes depending on how much salt is used. The longer you cure the saltier it will be, but this recipe doesn't have as much salt as many bacon recipes.
Thanks Hab.