quote:Originally posted by mneeley490:quote:Originally posted by fusionstorm:
Just made my first ever batch of homemade bacon. Unfortunately the recipe I used had too much salt in the ratio. Still tasty, but not ideal for just munching on slices by themselves.
Next time, I'll decrease the salt by at least 1/3, and add a bit more sugar and more pepper to the dry brine........
Fusion, usually after brining, you want to cut off a small test piece and fry it to test the salt level. If it's too much, you can reduce some of the salt by submersing in cold water for a few hours, changing out the water once or twice. Then dry and smoke.
Thanks for the pointer! After wrapping and chilling overnight, the saltiness seemed to have tamped down a couple of notches. Still a little too salty for my liking, but more than fine as long as consumed with other, less salty foods.