Bacon questions?

You can be pretty confident the cure is done after seven days. It is hard to say how to tell how firm it should be. It will just feel a bit firm to the touch but not hard.

Once the cure is done, you can rinse it (well) and you are good to go.

I have often found homemade bacon to be a touch on the salty side. Before slicing and frying, I often soak the bacon for a bit in water to draw out some of the salt.

For my next batch, I am going to soak it for a bit before smoking to a) rinse it very well and b) draw out some of the salt at the same time.

Jimi1234

FSM Meatball: I always remove the skin first, just like skinning a fish filet. If you remove the skin after smoking, you lose the flavor from all that smoked skin surface.
Also find out what your butcher gave you. It sounds like Prague Powder (aka pink salts), but you should find out for sure. You need to follow a recipe. Don't just add the pink salts (nitrates) willy nilly. You need to be pretty precise with them. Ruhlmans basic cure recipe is 1 pound kosher salt + 8 oz sugar + 2 oz pink salt. 2 oz of the cure mix will cure 5lbs of meat.

Cactus Doug: I am actually a salt 'fiend'! I love salt! But I also appreciate when flavors are balanced. I do not find any decline in 'flavor' with a bit of a soak out. I only do it for a couple hours, maybe 3 water changes. It doesn't remove flavor, just removes some of the external excess of salt. No harm in cutting your belly in half, and trying half in a soak, and the other not. You will have your answer for the future that way. If you want a peppered bacon, the pepper flavor will still be inside from the cure, but you can sure add some more to the exterior for the drying and smoke! Once you do your first, you will know what you want to change for your second, or 52nd! It is an ever evolving adventure once you get into the curing side of things! Just keep the basics basic (meaning the true basic cure)then modify flavors as you desire. Do you have the Charcuterie book by Ruhlman yet?? Another great one is called 'American Charcuterie' by Victoria Wise. If you think you want totake curing and sausage making (and MORE) to the next level, I highly recommend both books! Victorias was published earlier, is a paperback, and less expensive. Don't let the cover Ruhlmans book fool you...there are no pretty photos inside. (Though I am not a fan of fancy photoed cook books anyways!) Best to you on this! As I stated earlier, you need to do your first to know how you might modify for your second. I would definately split the belly this time if you are torn between the soak or not. I personally can't imagine not soaking, and I still find it very flavorful. Keep us posted!!

I smoke it with the skin, slice it off while warm, cut into four or five pieces and then throw in the freezer to use whenever I make a pot of beans. Gives a smoky, porky, cured flavor that kicks some butt. I also will slice off any hug pieces of fat from a smoked belly and save for the same purpose.