Doc Hazard--
Later today I'll post a preliminary salt brine calculator, so people can choose a salt level for their meat and scale it properly. Corned beef is traditionally highly salted for preservation, and it is expected much of that salt leaks out during boiling. Bacon varies enormously in salt level- in cheaper brands, sometime salt is the only flavor. I agree more salt (as you'll see in the article) is there as part of the preservation process, but these day with fridges, not so critical. This is also why we separated the salt from the dry rubs, so you can independently adjust the herb and salt level.
Stay tuned.
Later today I'll post a preliminary salt brine calculator, so people can choose a salt level for their meat and scale it properly. Corned beef is traditionally highly salted for preservation, and it is expected much of that salt leaks out during boiling. Bacon varies enormously in salt level- in cheaper brands, sometime salt is the only flavor. I agree more salt (as you'll see in the article) is there as part of the preservation process, but these day with fridges, not so critical. This is also why we separated the salt from the dry rubs, so you can independently adjust the herb and salt level.
Stay tuned.
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