Tommy B
TVWBB Pro
Before I did my first bacon run I read the entire Bacon made easy thread. I know it was talked about a little bit but I have salty bacon questions...
I am about to pick up and cure two slabs of belly. I am using the bacon made easy recipe with tender quik. Last time the bacon was way too salty but seemed to get a little better the longer the bacon was frozen... Am I crazy for thinking that it got less salty the longer it was stored or do you think I just aquired a taste for the salty bacon? I stored in standard zip lock bags.
I thought I rinsed the belly well last time. Do yall soak it to get rid of salty taste? If so how long do you soak? Do you change out the water? With food safety in mind I figured if I soak I should change the water every 30 minutes.
I am about to pick up and cure two slabs of belly. I am using the bacon made easy recipe with tender quik. Last time the bacon was way too salty but seemed to get a little better the longer the bacon was frozen... Am I crazy for thinking that it got less salty the longer it was stored or do you think I just aquired a taste for the salty bacon? I stored in standard zip lock bags.
I thought I rinsed the belly well last time. Do yall soak it to get rid of salty taste? If so how long do you soak? Do you change out the water? With food safety in mind I figured if I soak I should change the water every 30 minutes.