PLEASE don't throw things (or if you do, make sure they are made of pork). I need some advice. Smoked off the latest batch of bacon. STILL love it. HWMO is wondering how and why Hormel has been lying to him all his life. then again, he had never tasted anything that wasn't seasoned form a McCormick envelope till he met me.
Anyway, I need more salt. my bacon is simply not as salty as I would like it (or my doc would like it, FTM). so, how do you amp up the salt flavor? I know the answer seems simple, increase the salt in the cure. but, I have seen that backfire. there are some things that do not taste like there is more even if you add more. so, do I add more salt to the cure or lessen anything else in the rest of the cure?
Anyway, I need more salt. my bacon is simply not as salty as I would like it (or my doc would like it, FTM). so, how do you amp up the salt flavor? I know the answer seems simple, increase the salt in the cure. but, I have seen that backfire. there are some things that do not taste like there is more even if you add more. so, do I add more salt to the cure or lessen anything else in the rest of the cure?
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