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Homemade / Cured Bacon - advice on tweeking, too salty after smoke (pics attached)
nutshellml
Posts: 166
Morning all happy 4th of July weekend.
So this is my second go around with home cured bacon. I followed the Ruhlman method the first time and stuck with that. I had about 20lbs of bacon (planning on giving some to the family).
After the 7 day cure, I soaked the bacon in water bath for 8 HRS. (Because last time I did about 4-5hrs and still was little salty). Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. Took it off cut two slices, the end and one more. I know the end will always be more "spiced" so the next one was very salty too.
Here are my questions:
1) Since I plan on giving some away, I don't want to say "give it a water bath for a little while before you grill each slice". Is there anything I can do to desalinate? I still have it in full 5lb slabs.
2) In the future, can I reduce the kosher salt? Or is the Kosher Salt portion necessary for part of the curing?
3) Any other thoughts based on the look from my pics and/or general advice?
Thanks All!
Stay safe..
So this is my second go around with home cured bacon. I followed the Ruhlman method the first time and stuck with that. I had about 20lbs of bacon (planning on giving some to the family).
After the 7 day cure, I soaked the bacon in water bath for 8 HRS. (Because last time I did about 4-5hrs and still was little salty). Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. Took it off cut two slices, the end and one more. I know the end will always be more "spiced" so the next one was very salty too.
Here are my questions:
1) Since I plan on giving some away, I don't want to say "give it a water bath for a little while before you grill each slice". Is there anything I can do to desalinate? I still have it in full 5lb slabs.
2) In the future, can I reduce the kosher salt? Or is the Kosher Salt portion necessary for part of the curing?
3) Any other thoughts based on the look from my pics and/or general advice?
Thanks All!
Stay safe..
Northern Jersey
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733
Comments
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I've had this happen to me before too. Won't help on this run but better to test fry a piece prior to smoking- then if needed you can soak longer.
Not sure if it will work after smoking but i would probably soak for several more hours in water (change the water every hour). Then you can resmoke to get texture back.
Try with a smaller amount to see if it comes out okay.Greensboro, NC -
Wolfpack said:I've had this happen to me before too. Won't help on this run but better to test fry a piece prior to smoking- then if needed you can soak longer.
Not sure if it will work after smoking but i would probably soak for several more hours in water (change the water every hour). Then you can resmoke to get texture back.
Try with a smaller amount to see if it comes out okay.Northern Jersey
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733 -
Likely contributed- two full bellies in a chafing dish is a lot of meat in a small amount of water. The salt that was "washed" off never had the chance to go away. They just kept sitting in a brine.Greensboro, NC
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Wolfpack said:Likely contributed- two full bellies in a chafing dish is a lot of meat in a small amount of water. The salt that was "washed" off never had the chance to go away. They just kept sitting in a brine.
So generally speaking how do you all do it? 2gallon ziploc per 5lb belly?
If I were to resoak it, how long of a resmoke?
Northern Jersey
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733 -
I know it's the thang here, but by taste, and math, Ruhlman's recipe is too salty IMO.
I would change the recipe, or better yet, move on to a different one.
Salt and sweet are a balancing act.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
A pound of meat needs roughly 1/2 tbs of kosher salt. The saltbox method applies a lot more than that.
What do you mean by decrease the salt?
the salt/sugar/nitrite ratios are set by the recipe. You could increase the sugar if you want. But if you decrease salt I would decrease nitrite proportionally. (You're not using the nitrite to preserve the meat. But it is necessary to achieve the flavor, color, and texture.)
The easier thing would be to stick with your cure recipe and apply less of it next time.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:A pound of meat needs roughly 1/2 tbs of kosher salt. The saltbox method applies a lot more than that.
What do you mean by decrease the salt?
the salt/sugar/nitrite ratios are set by the recipe. You could increase the sugar if you want. But if you decrease salt I would decrease nitrite proportionally. (You're not using the nitrite to preserve the meat. But it is necessary to achieve the flavor, color, and texture.)
The easier thing would be to stick with your cure recipe and apply less of it next time.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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You can rinse it more after you smoke it. I had this happen once and I sliced it then soaked the slices and it helped a lot.
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Focker said:blind99 said:A pound of meat needs roughly 1/2 tbs of kosher salt. The saltbox method applies a lot more than that.
What do you mean by decrease the salt?
the salt/sugar/nitrite ratios are set by the recipe. You could increase the sugar if you want. But if you decrease salt I would decrease nitrite proportionally. (You're not using the nitrite to preserve the meat. But it is necessary to achieve the flavor, color, and texture.)
The easier thing would be to stick with your cure recipe and apply less of it next time.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:Focker said:blind99 said:A pound of meat needs roughly 1/2 tbs of kosher salt. The saltbox method applies a lot more than that.
What do you mean by decrease the salt?
the salt/sugar/nitrite ratios are set by the recipe. You could increase the sugar if you want. But if you decrease salt I would decrease nitrite proportionally. (You're not using the nitrite to preserve the meat. But it is necessary to achieve the flavor, color, and texture.)
The easier thing would be to stick with your cure recipe and apply less of it next time.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
The salt box method is way too salty when using the ruhlman recipe. We weigh the belly and the cure to get the exact ratio. Once we started doing that, we no longer needed to soak at all. He should leave the salt box recommendation out. It sucks.Keepin' It Weird in The ATX FBTX
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My second go at bacon has been my best. I use Ruhlmans method. typically I cut the belly down into 3lb pieces. measure out the correct amount of cure and put it all in a 2 gallon zip-lock. I have been curing for 6 days, turning the bellies over to redistribute the brine every day. Those are my only tweaks. Turned out perfect.
Pratt, KS -
MattBTI said:
My second go at bacon has been my best. I use Ruhlmans method. typically I cut the belly down into 3lb pieces. measure out the correct amount of cure and put it all in a 2 gallon zip-lock. I have been curing for 6 days, turning the bellies over to redistribute the brine every day. Those are my only tweaks. Turned out perfect.
Northern Jersey
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733 -
The Cen-Tex Smoker said:The salt box method is way too salty when using the ruhlman recipe. We weigh the belly and the cure to get the exact ratio. Once we started doing that, we no longer needed to soak at all. He should leave the salt box recommendation out. It sucks.
When you say 'salt box method' that refers to Ruhlman's method?
Also do you do the skin on or off? I get my belly's at Costco and skin off, which I find easier after everything is said an done.Northern Jersey
XL BGE | XL Adjustable Rig Combo | CyberQ | Maverick 733 -
nutshellml said:The Cen-Tex Smoker said:The salt box method is way too salty when using the ruhlman recipe. We weigh the belly and the cure to get the exact ratio. Once we started doing that, we no longer needed to soak at all. He should leave the salt box recommendation out. It sucks.
When you say 'salt box method' that refers to Ruhlman's method?
Also do you do the skin on or off? I get my belly's at Costco and skin off, which I find easier after everything is said an done.
I buy whole bellies with the skin on. I trim it off before curing and smoking.Keepin' It Weird in The ATX FBTX -
FWIW,
Ruhlman's recipe using kosher comes out to 3.6%.
2.5% is where I like to be for bacon.
Salt taste/preference is all subjective, but 3.6% is again, way too high.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Just throw your salty bacon in a taco and you're good to go!
Just a hack that makes some $hitty BBQ.... -
Mmmmmmmmmmm, overpowering burnt, salty, bacon.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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At least the tortillas look real, are round, and aren't glowing.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:FWIW,
Ruhlman's recipe using kosher comes out to 3.6%.
2.5% is where I like to be for bacon.
Salt taste/preference is all subjective, but 3.6% is again, way too high.
Ruhlmans recipes are salty. And I love salt. Janell does all the cures and brines at home. She has it dialed in way better than me.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Focker said:FWIW,
Ruhlman's recipe using kosher comes out to 3.6%.
2.5% is where I like to be for bacon.
Salt taste/preference is all subjective, but 3.6% is again, way too high.
Ruhlmans recipes are salty. And I love salt. Janell does all the cures and brines at home. She has it dialed in way better than me.
I do 2% salt, 1% sugar and it's still plenty salty for me. I need to make some bacon now.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
After the cure (2-4 wks with kosher salt, br sugar and pepper), I will rinse off a lot of the salt and then add back a reduced salt/br sgr/ppr rub and air dry (in the fridge) for 2 days before smoking. Not too salt and comes out like candy. Dang good!!!
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Make sure you are using Diamond kosher salt. That is what he uses for his recipes. Not all salts are created equal.
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Are most people doing 7 day cures? I typically only do 5. I use 1/2 cup of kosher per 4lbs (plus pink salt obviously). I do a couple hour rinse and it's not to salty for me. I believe I use some version of salt box (basicly just use what sticks to the belly after being pressed in the cure mix)
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