Bacon Salty
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop Looking good!
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Well… Out of the smoker. Looks kinda pretty
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Will let it chill awhile. Then sample.
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop i did a 3 soak on my last and just cooked some up today. As a disclaimer, I love salty and didn’t think it was salty at all. My wife and son both like it also. The only thing I did differently was I just cured it in a meat lug without a bag or vacuum packing. Maybe the liquid running away from the meat in the lug made a difference?
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop Looks like you been makin some fine bacin.
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PapaSop looks great
. Congrats -
All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.
BTW, the cracked pepper is really good.
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All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.
BTW, the cracked pepper is really good.
PapaSop Nothin like fresh smoked & cured home made bacon for a Sunday Morning Breakfast. The best!
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All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.
BTW, the cracked pepper is really good.
PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
hey vegetarians, my food poops on your food!
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PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
kyle yeah I always put things in a safe place so I’ll remember. Some day I’ll remember where that she l place is and it will be like finding a buried treasure!
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PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
kyle said in Bacon Salty:
PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
Yep. It’s in the safest place in the world. My head
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Yeah, I better write this stuff down.
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kyle yeah I always put things in a safe place so I’ll remember. Some day I’ll remember where that she l place is and it will be like finding a buried treasure!
Ridley Acres I’m glad to hear that I’m not the only one that does that.
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kyle said in Bacon Salty:
PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
Yep. It’s in the safest place in the world. My head
.
Yeah, I better write this stuff down.PapaSop bacon
looks great so does that meal 
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All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.
BTW, the cracked pepper is really good.
PapaSop Looks like a great breakfast.
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
I’m thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer … Slicer wins. Luckily it was just a little skin.
Decided to call my bandage Jonathon 
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Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Paul
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Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if it’s not broke…
Thanks for all your input. -
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if it’s not broke…
Thanks for all your input.PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if it’s not broke…
Thanks for all your input.The finger or the bacon?
Paul
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PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if it’s not broke…
Thanks for all your input.The finger or the bacon?
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if it’s not broke…
Thanks for all your input.The finger or the bacon?
Both… LOL
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
I’m thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer … Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop Looks wonderful and I’m glad the taste is what you want, ouch on the finger.
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