Question about making buckboard bacon on WSM


 
Next time I will try changing the water a few times during the soak and see if that helps. But am i correct in believing that even if I had changed the water a few times, this is a pretty salty end product?
Jamie
 
I've done it with both butt and loin and I don't think it tastes any saltier than regular style or Canadian style bacon you get at the store.

I make sure I measure out the correct amount of cure for each piece of meat based on weight and let it do it's thing for 9-1/2 - 10 days. Try doing the multiple water change thing and see what you think. I rinse well before I start the first soak too.
 
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