<![CDATA[Bacon pickle after injecting]]>Yesterday afternoon we injected blue ribbon maple bacon cure into our pork bellies, following the video instructions from Walton’s (aside from no flavor boost because I forgot to order it) and it’s been pickling overnight. Is there anything wrong with waiting another day to smoke at 48 hrs or should we smoke today at the 24 hours/“overnight” as suggested in the video? Will it be “over cured” if it goes longer? Also it seems like the instructions only say to rinse if you’ve done a 3-5 day pickle without injecting. Do I want to rinse the pickle off always?

]]>https://waltonsdev.nodebb.com/topic/4651/bacon-pickle-after-injectingRSS for NodeThu, 10 Sep 2026 21:21:21 GMTSat, 27 Nov 2021 16:19:11 GMT60<![CDATA[Reply to Bacon pickle after injecting on Sun, 28 Nov 2021 15:54:53 GMT]]>You can really tell the difference with the bacon booster at least I could on mine.

]]>https://waltonsdev.nodebb.com/post/58610https://waltonsdev.nodebb.com/post/58610Sun, 28 Nov 2021 15:54:53 GMT<![CDATA[Reply to Bacon pickle after injecting on Sat, 27 Nov 2021 18:38:38 GMT]]>YooperDog thanks! We’re frying up two slices right now.

]]>https://waltonsdev.nodebb.com/post/58523https://waltonsdev.nodebb.com/post/58523Sat, 27 Nov 2021 18:38:38 GMT<![CDATA[Reply to Bacon pickle after injecting on Sat, 27 Nov 2021 17:56:20 GMT]]>caitlincolorado it can wait if needed. Injecting gets the cure in quicker. Rinse and take a slice to fry up and decide if you want to do a longer soar to reduce saltiness

]]>https://waltonsdev.nodebb.com/post/58519https://waltonsdev.nodebb.com/post/58519Sat, 27 Nov 2021 17:56:20 GMT