Hey guys,
I’m on my 3rd batch of bacon and have some questions. The 1st and 3rd batches were from Meathead’s recipes, the "regular" and the maple bacon ones. (We won’t discuss the 2nd. It was the recipe from "The Art of Manliness" site and was so salty that you needed a glass of water after eating 1 slice).
Anyway, for both my Meathead batches, we all agreed that they weren’t quite salty enough. Close, but we would like it just a little more.
My question to y’all is this: to increase the saltiness, should I 1) increase the time in the cure,
2) increase the amount of regular salt in the cure, or 3) both?
I’ll be interested to see what others think.
Gigi
I’m on my 3rd batch of bacon and have some questions. The 1st and 3rd batches were from Meathead’s recipes, the "regular" and the maple bacon ones. (We won’t discuss the 2nd. It was the recipe from "The Art of Manliness" site and was so salty that you needed a glass of water after eating 1 slice).
Anyway, for both my Meathead batches, we all agreed that they weren’t quite salty enough. Close, but we would like it just a little more.
My question to y’all is this: to increase the saltiness, should I 1) increase the time in the cure,
2) increase the amount of regular salt in the cure, or 3) both?
I’ll be interested to see what others think.
Gigi
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