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?
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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
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Nah I think you'll be fine, first their isn't a big conversion difference at 1.5 teaspoons. Next, step 3 tells youRemove 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
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Charter Member
- Mar 2015
- 612
- Melbourne Australia
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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
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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.
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