First time bacon

[tailfeathers]

I didn't soak it but I did rinse it very thoroughly about 3 times per piece, then blotted it pretty dry with an old towel and left it on racks in the fridge overnight before smoking it. I found the flavor to be excellent, my daughter and son in law spent the night Saturday so they were here for breakfast and both said it was the best bacon they'd ever eaten. Maybe they were just being nice. I beats the heck out of store bought for sure!!


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[Smokerjunky]

I didn't soak it but I did rinse it very thoroughly about 3 times per piece, then blotted it pretty dry with an old towel and left it on racks in the fridge overnight before smoking it. I found the flavor to be excellent, my daughter and son in law spent the night Saturday so they were here for breakfast and both said it was the best bacon they'd ever eaten. Maybe they were just being nice. I beats the heck out of store bought for sure!!


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I am my own worst critic.  Everyone that tried my first batch said the same thing - Excellent flavor - better than store bought - I just felt it was too salty so next time will do a soak.

Congrats on an outstanding result!!!! (and based on your post I had better get back to Costco and pick up some more skinned bellies.  They were $1.99 lb when I bought the first one but if they are going up I had better get over there and stock up)

[TentHunteR]

I am my own worst critic.  Everyone that tried my first batch said the same thing - Excellent flavor - better than store bought - I just felt it was too salty so next time will do a soak.

This is really common with a dry-rub cure (which creates a very strong brine).

I don't care for really salty bacon either, which  is why I really prefer a true brine cure where you are submerging the bacon in a brine pickle (or injecting first then brining). It's a lot easier controlling the salt. You set your brine strength according to your preference and the bacon will never become more salty than the brine.

Example: Make a 5% pickle brine, and the bacon cannot exceed 5% salinity,  no matter what.  The salt works to equalize between the meat and the brine.


The Ham Brining 101 thread has charts showing salinity levels for brine strength, and the principle applies to bacon as well.