Bacon Salty
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lkrfletcher I know there is a major convenience factor for using a premixed cure, compared to making your own, but the benefits of dialing in your own, far outweigh the cost of time to mix up your own batch. I’m starting a cure tonight on two bellies. I’ve got a thread going on the process. I’ll post up all the details there for you. The basic cure recipe is very simple. I mix it up in a couple pound batches ahead of time so that when ever I am wanting to cure something, the foundation is already done. You can still slice your bacon and soak the slices before frying, this will increase the surface area and decrease the thickness for better salt removal. Its no biggie if you go a little too long on the soak, you can salt the bacon after it cooks if needed. My first belly was a little salty too, but trying again and dialing things in has made it really easy moving forward.
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PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
kyle said in Bacon Salty:
PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
I hear ya. That’s why I read every post. Been here four years now and there is not a day that I don’t learn something new. Thought I knew something at one time, quickly found out otherwise.
Read, ask dumb questions and contribute however I can. Perhaps I’ll get there someday.
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I feel the same. I couldnt tell someone how to make the sausages the pros here do. But, I know this is the place to get good information on my “stupid” question without som a** trolling me. Fell like I’m talking to friends here and I really appreciate that.
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PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
lkrfletcher You can defiantly make your bacon with the EQ method and zero sugar. I’ve done it several times for a friend of my wife who can not tolerate sugar. It’s very good. You will be pleased.
Personally I would recommend dropping the salt content to maybe 1.6 or 1.7% as it will seem a bit saltier without the sugar. Just don’t go below 1.5% on the salt. That amount is needed for the curing process.
Give it a go. The EQ method has been foolproof for me. It’s been years since I’ve rinsed or cooked a test slice. -
EQ method does work well. I haven’t used it for bacon, but I do use it for pastrami.
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lkrfletcher You can defiantly make your bacon with the EQ method and zero sugar. I’ve done it several times for a friend of my wife who can not tolerate sugar. It’s very good. You will be pleased.
Personally I would recommend dropping the salt content to maybe 1.6 or 1.7% as it will seem a bit saltier without the sugar. Just don’t go below 1.5% on the salt. That amount is needed for the curing process.
Give it a go. The EQ method has been foolproof for me. It’s been years since I’ve rinsed or cooked a test slice. -
kyle That is so true, I have learned so much since joining. Problem is I keep wanting to make all the things posted, only so much freezer and refrigerator space.
bocephus I turned down a larger deep freezer last year. Man I regret that now.
“You never really die until you end up on the wall at a Cracker Barrel”
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kyle said in Bacon Salty:
PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
I hear ya. That’s why I read every post. Been here four years now and there is not a day that I don’t learn something new. Thought I knew something at one time, quickly found out otherwise.
Read, ask dumb questions and contribute however I can. Perhaps I’ll get there someday.
PapaSop I’m living proof that old dogs can learn new tricks.
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GWG8541 said in Bacon Salty:
bocephus I turned down a larger deep freezer last year. Man I regret that now.
Even if you don’t use it to freeze stuff, you can use it for pest free dry storage until you need it.
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GWG8541 said in Bacon Salty:
bocephus I turned down a larger deep freezer last year. Man I regret that now.
Oh nooooo!
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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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