? on brine for buckboard and Canadian bacon


 
P

Paul K

TVWBB Guru
I plan to make both buckboard and Canadian bacon. I will be using Prague Powder #1. The question is, is the sugar necessary? Is it to balance out the salt in the recipe? I've had 'no sugar' bacon, and it tastes just fine to me. I'm trying to avoid adding sugars when possible to many of my recipes.

Paul
 
It is there to cut the supposed 'harshness' of the salt. It is not required. You can cut it out or use a smaller quantity, which does help with coloring during secondary cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> It is there to cut the supposed 'harshness' of the salt. </div></BLOCKQUOTE>

Would longer soaking/rinsing achieve the same results or does that only affect the external area of the meat?

Paul
 
Soaking longer reduces overall saltiness, not just at the surface. A substantial sugar addition takes the perceived edge off the salt because it pretty much flattens flavors, something to which most American's palates are accustomed.

A little sugar (it needn't be much) does boost the natural sweetness of the meat, and the sweet elements that form due to Maillard reactions.
 
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