<![CDATA[Brineing]]>Doing bacon an hams for first time. Pulling this weekend. Is it best to rinse off before smoking?

]]>https://waltonsdev.nodebb.com/topic/3355/brineingRSS for NodeThu, 10 Sep 2026 22:02:29 GMTFri, 29 Jan 2021 01:48:43 GMT60<![CDATA[Reply to Brineing on Sun, 31 Jan 2021 23:28:26 GMT]]>Thank for info. In smoker an waiting. For finish time.

]]>https://waltonsdev.nodebb.com/post/29952https://waltonsdev.nodebb.com/post/29952Sun, 31 Jan 2021 23:28:26 GMT<![CDATA[Reply to Brineing on Fri, 29 Jan 2021 17:20:25 GMT]]>Sometimes you need to go beyond a rinse, which only removes surface salt from the meat. If the brine was not mixed with the optimal amount of salt and cure, you can be left with too much salt content in the meat. In that case, soaking in fresh water for a period of time after curing will remove more salt than just a rinse.
Also consider that time in the smoker will remove moisture from the meat which will increase the apparent saltiness of the smoked ham.

How to know how salty it is? After curing but before smoking, slice a piece from the center and pan fry it to taste the salt level.

]]>https://waltonsdev.nodebb.com/post/29808https://waltonsdev.nodebb.com/post/29808Fri, 29 Jan 2021 17:20:25 GMT<![CDATA[Reply to Brineing on Fri, 29 Jan 2021 16:51:40 GMT]]>mseybold kyle is correct, rinsing is a must unless you like your bacon really salty

]]>https://waltonsdev.nodebb.com/post/29806https://waltonsdev.nodebb.com/post/29806Fri, 29 Jan 2021 16:51:40 GMT<![CDATA[Reply to Brineing on Fri, 29 Jan 2021 02:13:27 GMT]]>Thanks wasn’t sure.

]]>https://waltonsdev.nodebb.com/post/29755https://waltonsdev.nodebb.com/post/29755Fri, 29 Jan 2021 02:13:27 GMT<![CDATA[Reply to Brineing on Fri, 29 Jan 2021 01:59:53 GMT]]>mseybold yes, my opinion is you should always rinse after brining. If you dont, it will be really salty.

]]>https://waltonsdev.nodebb.com/post/29753https://waltonsdev.nodebb.com/post/29753Fri, 29 Jan 2021 01:59:53 GMT