Wow Michael, you’ve been busy recently huh?! Looks awesome and yes, homemade bacon is certainly worth doing! We like Blue Ribbon Maple Bacon Cure for our bacon here, what cure did you use?
Smoked my bacon today and fried bacon and it is too salty
Any thing I can do now to get rid of the salty taste
I always soak my bacon in cold water for 1 1/5 after I brine. It will reduce the salt taste.
denny66 last edited by
If you don’t mind, how long did you leave the cure on the bacon?
It was in for 7 days
snuffy I also soak in water for an hour or so, then test it, if still to salty soak a little longer, and try it, then to the smoker. JM2C
snuffy Did you inject, brine or dry rub? I am assuming dry rub since it was dry rub with 7 days? Check out the “Pre Smoking Rinse” section of this https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics