Could this be because I am slicing it the wrong way – i.e. However, I might be tempted How long should I soak it for? Smoking at these lower temperatures allows the meat to stay in the smoker the entire 4 hours without running the risk of melting the fat. Refrigerated, the bacon will … I just ate the salty bacon, and figured I'd learn for next time! Soaking a larger slab - I took a 2 pound chunk of the belly and soaked it for about 20-30 minutes. ! I was curious to find out if people are soaking their bacon to achieve a piece of bacon thats less salty than store bought. Bacon contains a rather large amount of salt which can pose problems for people who are trying to find ways to reduce salt in their diet. Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in plastic wrap, then refrigerate for at least 4 hours, preferably overnight. Sorry I couldn't give you good news. I have had the same thing happen before. The first time I did bacon using the book method, it came out too salty. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Soaking wood chips or chunks can be used to your advantage in other situations, like when smoking on a charcoal or gas grill – as opposed to an Apollo® or similar bullet smoker. The bacon came out too salty after a quick rinse, so I'm doing two 30 minute soaks. Once its cooked over 120F, your options are very limited. You could take a little and try it. Detailed instructions for making, curing and smoking a pork belly into bacon. The length of time needed to smoke bacon varies and depends on the person doing the smoking.. How Long Do We Smoke Bacon? After the meat is cured it needs to be washed very well to get off all the herbs and cure. As you can see, soaking your chunks requires extensive planning. After ruining a batch of bacon this way, I decided to change my smoking methods. This is the BEST way to make homemade bacon! Water from the tap is typically coming out at more than 40 degrees Fahrenheit. I was curious to find out if people are soaking their bacon to achieve a piece of bacon thats less salty than store bought.  When I did my fry test on my first batch of bacon it was about as salty but then it occurred to me a lot of you guys soak no matter what.  So I didn't know if I was missing out on something or if my first batch was about on par. It’s all for the love of bacon! After 4 or 5 attempts, I changed over to using uncooked bacon and decided that, crispy or not, uncooked bacon was the better option. I cure my own bacon and smoke it. The best bacon is taken from the belly or the back.If you do not like too much fat, the back cut is best for you. Buy some Morton’s Tender Quick, locally if available, or online. I make a practice of washing off the salt cure, then soaking it for one hour in water prior to smoking it. I You must log in or register to reply here. Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. Smoking bacon either with the cold or hot smoked method can both lead to some excellent outcomes. It added a few minutes to bacon and eggs in the morning, but better than throwing the whole thing out. It’s better to do it before, but if the bacon is still too salty, soaking afterward works just fine. I like to give the bacon a good rest for a few days int the fridge after smoking, then I get the deli slicer out to cut and package it up. If you have to remove your bacon before the 4 hours are up it simply means you won’t get quite as much smoke flavor. Are you suggesting to freeze the cooked or the uncooked bacon slices? I forgot to rinse my pork belly before I smoked it and it came out extremely salty. I always use Mortons TQ.  Then I rinse it off and soak for one hour before smoking.  It always turns out just the way I like it! Cut the ends of the bacon off and soak for 2 hours in cold water, hanging the water every hour. Wood chips help form the basis of any good smoking cook-off, but one With the second batch, since it was cold smoked and not hot smoked, a 12 hour soak and resmoke fixed the salt issue and did not cause any adverse texture effects. The reason I bring this up is that my second batch came out too satly, just like the first. I did some research and built a cold smoker that smokes at ambient temperature. I'm curious if I should be concerned about some brown spots on the bacon (bottom right of the first pic). Press J to jump to the feed. Make more and reserve this for recipies.I have made this mistake myself. Press question mark to learn the rest of the keyboard shortcuts. Smoking your bacon will take the flavors to a whole new level of juicy goodness. Maybe I just needed to soak longer? I would imagine you'd lose a lot of the smokiness and any other flavorings or aromatics. If the bacon has too much for your taste, fear not. Soaking a larger slab - I took a 2 pound chunk of the belly and soaked it for about 20-30 minutes. Took it off cut two If this happens again I will probably just chop everything up and make a big mess of bacon bits to use in other recipes and not worry about soaking. JavaScript is disabled. If it was in the fridge it is already cold. Cookies help us deliver our Services. Soaking really helps pre-smoke. But, several posts I've read here, talk about soaking the bacon prior to smoking. I didn't care for the texture either but that is a different issue. I'm not sure about post-smoke. After cooking, however, its sadly as tough as leather. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Why you should stop soaking wood chips for smoking. There are quite a few differences and remember, pretty much all the bacon you buy will be cold smoked. Design Focus group interviews which contrasted attitudes and beliefs about drinking and driving with those about smoking … The middle bits weren't as salty as the middle. Many people we know just decide not to use smoking chunks because they do not have 48 hours to let them soak. By using our Services or clicking I agree, you agree to our use of cookies. Really. Most refrigerators are kept at about 37-40 degrees Fahrenheit. Happened to me recently when I left the pork in the cure a couple of extra days due to life schedule. We noticed that you're using an ad-blocker, which could block some critical website features. Chill and rest the bacon. New comments cannot be posted and votes cannot be cast, More posts from the Charcuterie community. Prague powder cure #1 and hot smoked using an electric Bradley smoker. A lot also depends on the type of smoker you have. Pat the bacon dry and place in the frig for min 24 hrs to give the bacon a pellicle. Place bacon in smoker with low heat (175deg) until internal temp reaches at least 160 degs remove bacon lightly rinse to remove soot or ash pat dry and let it hang a few hours then vac wrap and freeze. Wrap well and refrigerate for a least 24 hours to let the smoky flavors settle and soften. For a better experience, please enable JavaScript in your browser before proceeding. I did this the first time I did bacon. For some reason there wasn't a huge difference in the saltiness. Running cold water on it after you take cold bacon out of the fridge might actually warm up the bacon! I think I only soaked 5-10 minutes or so. Follow these tips, mind your temps, and give The smoking time and methods will differ. Dave has a great point....There are different methods of curing bacon. But you could still make a solid crispy pork belly dish with it, glaze it up with something saucy and tangy. As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. When I did my fry test on my first batch of bacon it was about as salty but then it occurred to me a lot of you guys soak no matter what. NOTE: It is possible to soak the bacon after finishing it in the smoker and you may need to do so like I did. After curing, cooking, and refrigerating the pork belly, you say to, “Slice the bacon and cook it up in the frying pan or the oven… feel free to freeze IT for up to 3 months. Using a … I tested out a few different things to fix it: Cook in the pan with water - I didn't notice any difference it the saltiness after cooking this way. when you cook it, put a 1/2 inch of water in the pan, it'll draw out some of the salt while the bacon cooks, when the water evaporates, it'll take just a few seconds to crisp up the bacon and you're good to go, Hmm...but when the water evaporates the salt just concentrates back in the pan, with the bacon. It did dilute the smoky flavors as well so the bacon was a bit blander overall but edible. After soaking, which removes excess salt and cure Soaking individual slices - Had some weird texture issues doing it this way. I’m not knocking any posts/recipes on bacon making, but if you want to try your hand at curing/smoking bacon, here is an easy way to start. Heres an interesting little science experiment. Apple wood smoked. Blanching or just soaking in water helps remove salt. I have read online that you can soak it in some water to reduce the saltiness... however I already smoked the belly to an internal temp of 150*F. Is it too late to do the water soak now? along the grain So this is what I would try. I wet cure with pops recipe,  I only rinse.  its perfect and not to salty imo. The bacon will never get close to 150 degrees internal temp. Smoking your bacon Prepare your smoker to 200°F, using whichever smoking wood you prefer (see above for some good ideas). Then it needs to be soaked in fresh water for 1-2 hours, changing the water a few times. Hickory and mesquite are too harsh by my standards. (This sets the flavor and texture.) I also tried using 2 pieces of bacon per thigh, but decided that this would cook better if I used a single piece, not to mention being more economical. That gets rid of salt and I get a less salty bacon. I made some killer ramen with the edge of the piece. This has my vote!-^ Happened to me once. For the best possible site experience please take a moment to disable your AdBlocker. After smoking it will not get as hard and crispy as commercial cold smoked bacon with nitrates. I agree. I think I only soaked 5-10 minutes or so. I always use Alder or Apple wood for the smoke. Simply soak the slab for an hour in cold water and re-check with a fry test. This study sought to disclose young people's attitudes, values, and willingness to drive after smoking cannabis, and their awareness of the potential risks. On 50F days the smoker never gets over 55F. I would save this batch to cook with and move on. My last batch of bacon came out really salty for some reason (havent changed recipes). Learning how to make the most of it and maintaining it properly is just as important. At one of my sons baseball games this summer one of the moms leaned over and said, Hey, Chad, you wanna buy a pig? Of course, if you are like me, you don't want your bacon crumbly, so this is not a problem. After the meat is dried, add seasonings such as salt and black pepper. I like it better cooked on a charcoal smoker than others. Please enable JavaScript in your browser before proceeding most refrigerators are kept at about 37-40 degrees.... … my bacon from this recipe is just stunning, particularly after smoking it mean, is... 20-30 minutes of smoker you have soaking individual slices - Had some weird texture issues doing it this,! 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Too harsh by my standards bacon came out really salty for some reason there was n't a huge difference the., purchasing an electric Bradley smoker ’ s all for the BEST possible site experience please take a moment disable...