Author Topic: Need to get some salt out of my cured pork belly  (Read 4280 times)

Offline Bryce

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Need to get some salt out of my cured pork belly
« on: April 11, 2011, 08:44:24 am »
Hi there.  Just dry cured my first pork belly, the flavour is awesome, but salt content is way to high.  Will use different recipe next time.  Is there any way to get some more salt out of it?  Already soaked it for 2 hours.  Half is in the freezer already.  his half i want to try and leach more salt out before i smoke it.   Any help is greatly appreciated.  Thanks.

Offline porterdriver

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Re: Need to get some salt out of my cured pork belly
« Reply #1 on: April 11, 2011, 11:22:47 am »
If you slice the bacon, then soak slices, it will reduce the salt content more quickly. 

I have done this and use a single pound of slices as my test. 

I slice it, then soak it for 30 minutes, cut a small chunk off of a slice, fry and taste test. 

Then depending on result try another 30 minutes.  I recommend not using times greater than 30 minutes.  The sliced meat will leach salt very quickly (compared to a slab). 

Once you have your correct amount of time dialed in, you can bulk leach the remainder of slices.

That would be my recommendation.

Offline Bryce

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Re: Need to get some salt out of my cured pork belly
« Reply #2 on: April 11, 2011, 11:39:51 am »
Right On Thanks.