New slicer and BACON

Wolfpack

Thanks to my money managers on this forum, I made what no doubt will be a wise investment on a Chef's Choice 667. After curing 2 whole pork bellies I put the slicer to work and cut up the first one.  

I did make a mistake this round- I didn't do a test fry.  My last batch wasn't salty enough so I didn't soak prior to cold smoking. This batch is really salty- kids like it but I can feel my blood pressure rising with each bite. 

Has as anyone had any luck with a post smoke soak? Would I need to resmoke? I ended up only slicing one belly with the hope I can find a fix.  Anyone have any ideas?

pics to follow...

Wolfpack

Huntnfish72

Slice the next one.   Freeze it send it to me in dry ice.   That'll take care of ur high sodium bacon.   Glad to be of assistance.  

blind99

Beautiful bacon! 

I have no idea if that would work but I see no reason not to try cutting off a chunk and soaking it in a few changes of water overnight. 

When my bacon has come out too salty I will simmer strips in the pan with water, then drain the water and let the bacon fry. It gets some of the salt out. 

Thanks for reminding me. I've got some belly in the outdoor fridge. Been over a week in a cure/brine. Might as well desalinate it now. 

U_tarded

You can blanch it in water before trying to desalinate or soak it.  You will lose some smoke flavor but not all of it.

bhedges1987

That looks like some great cuts of bacon

johnmitchell

That looks great.. Your second pic of the bacon mountain is awesome !!!

bgebrent

U_tarded said:

You can blanch it in water before trying to desalinate or soak it.  You will lose some smoke flavor but not all of it.

I agree with this.  You can remove some salt post smoke by using water.  You also loose some smoke flavor but still have good and edible bacon.  That's some nice looking bacon brother!

Chubbs

Looks great. Nice work. I need a slicer. Hand slicing 14lbs last time was rough. 

Legume

I've soaked post smoke for a couple of hours when a batch was too salty, it works fine.  I'm sure it takes some of the smoke with it, but it was still fine.  I didn't soak for as long as I would've pre-smoke, I didn't want to lose too much.

Wolfpack

Thanks all- will give it a soak and do a test fry. I can always add some additional smoke if needed.