Bacon Salty
-
A question for the group. The Bacon I made is very salty - Wondering what I could have done different?
Here is what I did:- Dry rubbed for 7 days under vacuum
- Removed from vac bags and washed thoroughly for 20 minutes
- Soaked in cold fresh water 30 minutes
- Repeated the above steps 2 more times.
- Soaked 3 hours in water
- Dried with paper towels and added pepper and jalepeno flakes - Refrigerated overnight
- Ran the Smoke schedule
- Refrigerated overnight
- Sliced and stored
Maybe not a full 7 days? - I had very little liquid in the Vac bags after the 7 days.
I was sure I rinsed it enough, but it is too salty - Too expensive to keep making it this way if it is going to be this salty.lkrfletcher
Tell us about your dry rub recipe and how much salt it contains?
Also, how much rub do you use per lb of pork belly?Too salty bacon, even after a fresh water soak, tells me the salt amount was significantly too high for the amount of meat you were curing.
This boils down to either using too much rub or using a rub with too much salt in it.
-
A question for the group. The Bacon I made is very salty - Wondering what I could have done different?
Here is what I did:- Dry rubbed for 7 days under vacuum
- Removed from vac bags and washed thoroughly for 20 minutes
- Soaked in cold fresh water 30 minutes
- Repeated the above steps 2 more times.
- Soaked 3 hours in water
- Dried with paper towels and added pepper and jalepeno flakes - Refrigerated overnight
- Ran the Smoke schedule
- Refrigerated overnight
- Sliced and stored
Maybe not a full 7 days? - I had very little liquid in the Vac bags after the 7 days.
I was sure I rinsed it enough, but it is too salty - Too expensive to keep making it this way if it is going to be this salty.lkrfletcher yeah the first thing I would do with my recipe is reduce the salt for next time. It will take some tweaking. In the meantime you can soak the strips, yeah it is a PIA, but it will reduce the saltiness. There should have been liquid in the bag, maybe reduce the cure time. You are getting some pretty good input already. I know on my foray into bacon the first few were great and then I started tinkering, that’s when things went off the rails. Get the basic where you like it, making one or two changes. Break your belly down into 1/2, 1/3 or maybe 1/4’s and see what the changes do. You can do it.
-
lkrfletcher
Tell us about your dry rub recipe and how much salt it contains?
Also, how much rub do you use per lb of pork belly?Too salty bacon, even after a fresh water soak, tells me the salt amount was significantly too high for the amount of meat you were curing.
This boils down to either using too much rub or using a rub with too much salt in it.
processhead - Just used waltons dry rub bacon mix. 8 oz, for 10 pounds if I remember correctly. Was barley enough to cover all sides.
-
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
Life is a Garden - Dig it.
-
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
lkrfletcher before you chuck it, I would try soaking some in water and rinse it before frying it.
-
As YooperDog & kyle said I would do a re-soak, it’s cured bacon, you could even re-smoke if the soak removed too much flavor
-
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
lkrfletcher You can also use as and ingredient in other dishes beans, cabbage, cornbread, greens, salads, etc… and cut the salt in them to utilize the bacon.
-
lkrfletcher You can also use as and ingredient in other dishes beans, cabbage, cornbread, greens, salads, etc… and cut the salt in them to utilize the bacon.
mrobisr said in Bacon Salty:
lkrfletcher You can also use as and ingredient in other dishes beans, cabbage, cornbread, greens, salads, etc… and cut the salt in them to utilize the bacon.
This!^^^^
Use it as an ingredient for bean soup, baked beans or other dishes. No need to discard. -
On you tube there is a guy that makes bacon and I use his recipe it is called my back yard he makes maple bacon so do I the first time I tried it was salty so I just kept soaking it for a hour at a time cut a piece of and cook it if was to salty I soaked it again till I got it where I liked it I would not vacuum seal it that I think is holding the salt right in it I use 2 gallon zip lock bags I have to watch my salt so I still have to soak it 3 or 4 times but what the heck I am not doing anything anyway.the recipe has molasses maple syrup sugar salt and pink salt and pepper I don’t use the pepper and for half the sugar I use maple sugar if you can’t find the guy on you tube let me no I will post the recipe I am not good with the computer or I would post the Chanel.what ever you do don’t give up never give up.
-
lkrfletcher You can also use as and ingredient in other dishes beans, cabbage, cornbread, greens, salads, etc… and cut the salt in them to utilize the bacon.
-
mrobisr said in Bacon Salty:
lkrfletcher You can also use as and ingredient in other dishes beans, cabbage, cornbread, greens, salads, etc… and cut the salt in them to utilize the bacon.
This!^^^^
Use it as an ingredient for bean soup, baked beans or other dishes. No need to discard.processhead - Thanks - There is so little I can eat being on KETO.
-
On you tube there is a guy that makes bacon and I use his recipe it is called my back yard he makes maple bacon so do I the first time I tried it was salty so I just kept soaking it for a hour at a time cut a piece of and cook it if was to salty I soaked it again till I got it where I liked it I would not vacuum seal it that I think is holding the salt right in it I use 2 gallon zip lock bags I have to watch my salt so I still have to soak it 3 or 4 times but what the heck I am not doing anything anyway.the recipe has molasses maple syrup sugar salt and pink salt and pepper I don’t use the pepper and for half the sugar I use maple sugar if you can’t find the guy on you tube let me no I will post the recipe I am not good with the computer or I would post the Chanel.what ever you do don’t give up never give up.
gus4416 - Thanks, I cant eat any kind of sugar or carbs.
-
processhead - Just used waltons dry rub bacon mix. 8 oz, for 10 pounds if I remember correctly. Was barley enough to cover all sides.
lkrfletcher said in Bacon Salty:
processhead - Just used waltons dry rub bacon mix. 8 oz, for 10 pounds if I remember correctly. Was barley enough to cover all sides.
Its too bad that the salt amount is not listed in the ingredients.
I saw where Jonathon said once that Excalibur doesn’t even tell Walton’s what the salt amount is in their dry rub bacon cure.Just for comparison, I looked up how much dry rub I use for a 10 lb belly using the diggin dog farms EQ calculator.
The total weight of cure which is just salt, sugar, and cure #1 is just under 5 ounces for a 10 lb pork belly. That is based on 2% salt, 1% sugar and .02% cure #1 by weight of the uncured pork belly.
It also assumes using EQ curing methods, and just a quick fresh water rinse before smoking. No extended soaking.The Excalibur dry cure at 8 ounces for a 10 lb belly is significantly more curing product. What is not known is if they use additional ingredients besides sugar, salt and nitrite or if they use more of the dry cure to be on the safe side?
My guess, and it is nothing more than that, is that the Excalibur dry rub cure has significantly more salt and they are counting on removing a portion of that with one or more fresh water soaks after curing.
The problem may be with variations in how much excess salt is being removed with the fresh water soak step and subsequent differences in the salt left behind in the finished belly prior to smoking.
-
johnsbrewhouse I have used ziplock bags and vac bags and the results have been the same, do what you like on the bag and smoking, but the rest needs to remain the same to produce a quality consistent product.
mrobisr I have quite a few two gallon ziploc bags and the bellies fit much better in the ziplocs. The chamber bags are much better quality and don’t tend to leak, but I put them in a container either way. When I use the chamber bags I just seal them, never pull a vacuum.
-
gus4416 - Thanks, I cant eat any kind of sugar or carbs.
-
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
lkrfletcher before chucking it, see if your friends enjoy it. I find that lots of friends enjoy my mistakes if I don’t. When you feed them something even better you are a total genius in their eyes.
-
I made some Canadian bacon a few months ago, it’s a little salty, but when you add a couple of fried eggs to it, the saltiness balances out.
-
My first batch of bacon was too salty, I just rinsed and smoked, on my latest batch I soaked for a while AND before smoking I fried up a bit to see taste…Sample before smoking is my new rule of thumb.
-
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
lkrfletcher said in Bacon Salty:
This is a tough one - At $50 or so for the belly and the rub, this is a costly mistake. There is clearly more to this than the video or instructions let on. Some can get it, some can not it appears. PapaSop got his first try, I was hoping for the same. Into the trash it goes - Wife calls it inedible. Darn. I will watch posts more carefully and try and learn more before I make this mistake again.
Well that sucks. I followed the same procedure. That first five pounds I did I just guessed at how much rub to use. The second one, which I actually just did, I measured out 4oz. This was according to the conversion chart. Thought this looked like way to much. Will see what happens in a few days.
That first one I pulled after six days. Thought it was a to salty for my taste. After a few days in the freezer it seemed better…Weird. This one I just did I’m going to pull after five days and give it a couple extra rinses. I didn’t vacuum seal the first one and not going to on this one either.
Don’t give up. Keep an eye out for a sale on bellies. Sounds like you paid a lot for that one. $2.04lb at the store the other day. Kicking myself for not getting a couple more. After giving out samples to the family they seem to think their bacon buying days are over. LOL
-
mrobisr I have quite a few two gallon ziploc bags and the bellies fit much better in the ziplocs. The chamber bags are much better quality and don’t tend to leak, but I put them in a container either way. When I use the chamber bags I just seal them, never pull a vacuum.
johnsbrewhouse i I could not get the bellies into the large ziplocks, would’nt fit.
Life is a Garden - Dig it.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
