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Baconmergency

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  • R2-Meat2
    R2-Meat2
    Charter Member
    • Nov 2014
    • 63
    • Brooklyn
    #1

    Baconmergency

    One of my summer goals was to cure and smoke my own bacon. Yesterday I bought a beautiful 4.5lb pork belly slab, followed Meathead's classic recipe for the cure, put it all together and dropped it in the fridge and took off for the weekend.

    It just occurred to me that instead of using Morton's kosher salt in the cure, I used ground kosher salt. Total rookie mistake! As I can't do anything about it until I get back home Sunday I'm hoping someone will tell me: don't worry about it, you didn't just create a $50 salt lick. Any advice? In the end will it matter? Should I dump the cure and redo it the right way when I get back Sunday?
    Tags: None
  • _John_
    _John_
    Former Member
    • Jul 2014
    • 2447
    #2
    Nah I think you'll be fine, first their isn't a big conversion difference at 1.5 teaspoons. Next, step 3 tells you
    Remove the belly from the bag, and throw the liquid away. GIve it a quick rinse to wash off any thick deposits of salt on the surface
    so you are rinsing off excess anyway. Since you are leaving it for a few days, make sure to massage it and flip it when you get back.

    Comment

    • Steve Vojtek
      Steve Vojtek
      Charter Member
      • Mar 2015
      • 612
      • Melbourne Australia
      • 6 & 2 burner gas BBQ's
        Diy electric smoker
        A-maze-n-tube 12 inch
        Gas powered pizza oven
        GMG Davy Crockett with Wifi
        Rosle 24 inch charcoal kettle
        Slow'nSear - my favourite
        2 x Thermapens
        2 x wireless thermometers
        3 x wired thermometers
        Favourite drink:
        Scotch whiskey various brands
        American Honey WT
        And beer ....
        And at work just plain old chilled water....
      #3
      Personaly i've never had to do it but i've read that you can soak it in cold water to remove salt after curing. Like here:
      http://www.smokingmeatforums.com/t/1...to-salty-bacon

      Comment

      • R2-Meat2
        R2-Meat2
        Charter Member
        • Nov 2014
        • 63
        • Brooklyn
        #4
        Thanks fellas. Steve, that link was very useful. They suggested the good idea to slice off a piece, fry it up and test for salt level before smoking it. And if it is too salty to soak it in cold water for a bit. Thoroughly reduced my bacon anxiety to know I can adjust the salt levels at the end of the cure.

        Comment

        • AldenMiller
          AldenMiller
          Former Member
          • Aug 2014
          • 71
          #5
          I would go with what John said. It's not going to be that huge a difference. Now, if you switched tablespoons for teaspoons that would be a big difference. I have found that ML's bacon recipe tastes pretty low in salt anyway so a little more is not going to push it over the edge.

          -Alden

          Comment

          • R2-Meat2
            R2-Meat2
            Charter Member
            • Nov 2014
            • 63
            • Brooklyn
            #6
            I know you were all anxiously waiting to know how this turned out. The answer is delicious. No adjustment or cold water soaking required. Really spectacular result:

            First Bacon!
            1 Photo
            • 2 likes

            Comment

            • fzxdoc
              fzxdoc
              Founding Member
              • Jul 2014
              • 5254
              • My toys:
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              #7
              Very nice. I'm going to have to give that a try.

              Kathryn

              Comment

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