Salty Bacon ???

71ragtop · Posted: Mar 09 2009 Post subject: Salty Bacon ???

Ok heres what I have done. I used TQ and followed the recipe on the back for the brine. 4 cups water to one cup TQ I brined the bacon for 7 days and removed and rinsed well. Then I smoked to a temp of 145. I sliced some off and it's way to salty. Where did I go wrong and can it be fixed by soaking in water?

evo · Posted: Mar 10 2009 Post subject:

I use the Dizzy Pig recipe. It calls for 1.25 C TQ - 1 GALLON water.
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Teleking · Posted: Mar 10 2009 Post subject: Re: Salty Bacon ???

mgwerks · Posted: Mar 10 2009 Post subject:

Bingo.
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71ragtop · Posted: Mar 10 2009 Post subject:

Well since I have them smoked I decided to soak them in clear cold water and walla slow but sure the salt is coming out but the smoke is staying in. I'll have to change it up next time. thanks for the tips. BTW the fattie was a big hit with the boyz at the lodge.

Ol' Smokey · Joined: 02 Mar 2009 Posts: 7 Location: Parma, Ohio

Next time try using the TQ as a dry rub at the rate of 1 tbsp per pound of meat. Just rub it on all over and put the meat in a container and turn every day or so. After 7 days rinse in cold water to remove any surface salt then cut a slice off and fry it up for a taste test. If it's to salty rerinse for 1/2 hour and retest. Repeat until the taste is right for you. Smoke and enjoy. Works for me every time
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BBQonICE · Posted: Apr 20 2009 Post subject:

Seems to be too much....but could be your soaked for too long a time period....

We do a dry rub brine and only have it in for 3 or 4 days....nothing more.
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davejschultz · Posted: Apr 22 2009 Post subject:

Doing my first Canadian Bacon this month, I used a brine cure...way too salty IMO. Just finished the second on Sunday using TQ to dry cure for 9 days (thick loin), and it turned out perfect. Great flavor with just a hint of sweet and salt from the TQ and turbinado sugar that I used for the cure. I doubt that I will brine cure bacon any more.
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