Hey folks, I'd appreciate some help debugging my first attmept at bacon. Here's what I did...
1) bought a small pork belly at local butcher shop
2) mixed up a simple cure (kosher salt, pink salt, sugar) based on the Charcuterie book.
3) measured out some of the cure (can't remember how much - I rounded up) dredged and packed as much as possible onto the pork belly.
4) transferred to a freezer bag and scooped some of the cure in there too (maybe this is where I went wrong) and added 2 oz or so of maple syrup.
5) cured for about 7 days in the fridge flipping every day. After day 3, I added 1.5 oz of bourbon.
6) rinsed off the cure. I thought I was thorough here, but maybe not thorough enough.
7) let sit overnight in fridge
8) smoked to 150
9) let cool
10) sliced a little off and fried it up to try it.
Way too salty.
Any suggestions of what I might have done wrong?
Thanks in advance!
-Michael
1) bought a small pork belly at local butcher shop
2) mixed up a simple cure (kosher salt, pink salt, sugar) based on the Charcuterie book.
3) measured out some of the cure (can't remember how much - I rounded up) dredged and packed as much as possible onto the pork belly.
4) transferred to a freezer bag and scooped some of the cure in there too (maybe this is where I went wrong) and added 2 oz or so of maple syrup.
5) cured for about 7 days in the fridge flipping every day. After day 3, I added 1.5 oz of bourbon.
6) rinsed off the cure. I thought I was thorough here, but maybe not thorough enough.
7) let sit overnight in fridge
8) smoked to 150
9) let cool
10) sliced a little off and fried it up to try it.
Way too salty.
Any suggestions of what I might have done wrong?
Thanks in advance!
-Michael