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1st attempt at homemade bacon- needs adjusting

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    1st attempt at homemade bacon- needs adjusting

    My first attempt at homemade bacon recently was what I'd have to consider a success, however, it turned out a little salty for my wife's and my own tastes. Can I safely cut down on the table salt in the recipe to lessen that aspect or not??

    1 gallon water
    1 c non-iodized table salt
    1c white sugar
    1 c brown sugar
    1 tbsp pink curing salt (InstaCure #1)
    allowed meat to sit in this brine solution for 2 weeks in fridge, then smoked in smoker per Meatheads rules (about 2 hours, until internal temp was 150)

    good, but a little on the too salty side for our preferences, remedies???

    #2
    I had the same issue with saltiness. I didn't brine it the same way though. i dry rubbed it and let it sit in a ziploc for a week. I think next time i may let it sit in "fresh" water over night after the dry brine to soak out some of the salt.

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      #3
      I suggest you try Meathead's recipe / technique. Follow it to a "T" and you will have a very nice result. The first time I did the recipe, I used apple for the wood. My wife thought it was a tad sweet so my second attempt I used hickory and she said it was the best bacon she had ever had.

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