I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?
Is it to reduce saltiness?
Is it to reduce saltiness?
You shouldn't have to soak it for a couple hours.I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?
Is it to reduce saltiness?
I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why?
Is it to reduce saltiness?
Exacatically!The fry test is the key. Bacon is salty by nature, but your taster determines how you like it.
I rinse mine carefully, then fry test. With Tenderquick, I usually don't have to soak unless I let the curing process go too long. I have more trouble with commercial corned beefs for pastrami. I soak them pretty good.
Again, the fry test will give you a good guide.
Good luck and good smoking.