I have had the same thing happen before. ! Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in plastic wrap, then refrigerate for at least 4 hours, preferably overnight. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. This has my vote!-^ Happened to me once. However, purchasing an electric smoker is just half the work. After smoking, resist the urge to use it immediately. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. If this happens again I will probably just chop everything up and make a big mess of bacon bits to use in other recipes and not worry about soaking. Soaking a larger slab - I took a 2 pound chunk of the belly and soaked it for about 20-30 minutes. I'm not sure about post-smoke. Make more and reserve this for recipies.I have made this mistake myself. Running cold water on it after you take cold bacon out of the fridge might actually warm up the bacon! Buy some Morton’s Tender Quick, locally if available, or online. Happened to me recently when I left the pork in the cure a couple of extra days due to life schedule. Why you should stop soaking wood chips for smoking. It did dilute the smoky flavors as well so the bacon was a bit blander overall but edible. This is the BEST way to make homemade bacon! After curing, cooking, and refrigerating the pork belly, you say to, “Slice the bacon and cook it up in the frying pan or the oven… feel free to freeze IT for up to 3 months. Are you suggesting to freeze the cooked or the uncooked bacon slices? I cure my own bacon and smoke it. Detailed instructions for making, curing and smoking a pork belly into bacon. It did dilute the smoky flavors as well so the bacon was a bit blander overall but edible. I Water from the tap is typically coming out at more than 40 degrees Fahrenheit. I forgot to rinse my pork belly before I smoked it and it came out extremely salty. By using our Services or clicking I agree, you agree to our use of cookies. The best bacon is taken from the belly or the back.If you do not like too much fat, the back cut is best for you. On 50F days the smoker never gets over 55F. That gets rid of salt and I get a less salty bacon. You can remove the salt, but as u/completecarnivore said, it will ruin the texture. I always use Alder or Apple wood for the smoke. The reason I bring this up is that my second batch came out too satly, just like the first. After years of searching for the perfect recipe for how to cure and smoke bacon we have a winner! The smoking time and methods will differ. I didn't care for the texture either but that is a different issue. Soaking wood chips or chunks can be used to your advantage in other situations, like when smoking on a charcoal or gas grill – as opposed to an Apollo® or similar bullet smoker. Smoking at these lower temperatures allows the meat to stay in the smoker the entire 4 hours without running the risk of melting the fat. After soaking, the smoking chunks are added to a smoker or grill. If you have to remove your bacon before the 4 hours are up it simply means you won’t get quite as much smoke flavor. I like to give the bacon a good rest for a few days int the fridge after smoking, then I get the deli slicer out to cut and package it up. I make a practice of washing off the salt cure, then soaking it for one hour in water prior to smoking it. Cut the ends of the bacon off and soak for 2 hours in cold water, hanging the water every hour. I'm curious if I should be concerned about some brown spots on the bacon (bottom right of the first pic). How long should I soak it for? Maybe I just needed to soak longer? Place bacon in smoker with low heat (175deg) until internal temp reaches at least 160 degs remove bacon lightly rinse to remove soot or ash pat dry and let it hang a few hours then vac wrap and freeze. Cookies help us deliver our Services. This study sought to disclose young people's attitudes, values, and willingness to drive after smoking cannabis, and their awareness of the potential risks. Heres an interesting little science experiment. After soaking, which removes excess salt and cure © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Bacon contains a rather large amount of salt which can pose problems for people who are trying to find ways to reduce salt in their diet. I always use Mortons TQ.  Then I rinse it off and soak for one hour before smoking.  It always turns out just the way I like it! As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. But you could still make a solid crispy pork belly dish with it, glaze it up with something saucy and tangy. After cooking, however, its sadly as tough as leather. I did some research and built a cold smoker that smokes at ambient temperature. I was curious to find out if people are soaking their bacon to achieve a piece of bacon thats less salty than store bought.  When I did my fry test on my first batch of bacon it was about as salty but then it occurred to me a lot of you guys soak no matter what.  So I didn't know if I was missing out on something or if my first batch was about on par. Press question mark to learn the rest of the keyboard shortcuts. Could this be because I am slicing it the wrong way – i.e. Dave has a great point....There are different methods of curing bacon. Pat the bacon dry and place in the frig for min 24 hrs to give the bacon a pellicle. You might want to look into cold smoking and air drying your bacon, I found the end product to be amazing and quite forgiving until it finished drying. IMHO - Use "Less Salt" and the end product is "Less Salty". I’m not knocking any posts/recipes on bacon making, but if you want to try your hand at curing/smoking bacon, here is an easy way to start. I would save this batch to cook with and move on. Apple wood smoked. The first time I did bacon using the book method, it came out too salty. I think I only soaked 5-10 minutes or so. Really. I have a freezer full of pig. As you can see, soaking your chunks requires extensive planning. I did this the first time I did bacon. I was curious to find out if people are soaking their bacon to achieve a piece of bacon thats less salty than store bought. Blanching or just soaking in water helps remove salt. The bacon will never get close to 150 degrees internal temp. For the best possible site experience please take a moment to disable your AdBlocker. I look at bacon in the kitchen the same way I look at duct tape, bailing wire and WD 40 in my tool box, there just aren’t too many culinary dilemmas that bacon can’t fix. It’s better to do it before, but if the bacon is still too salty, soaking afterward works just fine. I wet cure with pops recipe,  I only rinse.  its perfect and not to salty imo. For a better experience, please enable JavaScript in your browser before proceeding. This seemed to be what took out the most salt. The flavor improves tremendously over time. After smoking it will not get as hard and crispy as commercial cold smoked bacon with nitrates. Soaking really helps pre-smoke. After the meat is dried, add seasonings such as salt and black pepper. when you cook it, put a 1/2 inch of water in the pan, it'll draw out some of the salt while the bacon cooks, when the water evaporates, it'll take just a few seconds to crisp up the bacon and you're good to go, Hmm...but when the water evaporates the salt just concentrates back in the pan, with the bacon. The bacon came out too salty after a quick rinse, so I'm doing two 30 minute soaks. This seemed to be what took out the most salt. I like it better cooked on a charcoal smoker than others. So this is what I would try. Everything you need to know about water absorption, smoldering, heat-up time, and more. If the bacon has too much for your taste, fear not. Hopefully the bacon has the perfect amount of saltiness. For some reason there wasn't a huge difference in the saltiness. You could take a little and try it. (This sets the flavor and texture.) I said Sure! Once its cooked over 120F, your options are very limited. Followed Ruhlman's advice -- blanch the bacon in water for about 60 seconds before cooking -- and it worked well. I would imagine you'd lose a lot of the smokiness and any other flavorings or aromatics. When I did my fry test on my first batch of bacon it was about as salty but then it occurred to me a lot of you guys soak no matter what. Sorry I couldn't give you good news. How to Cold Smoke Bacon at Home Easy step for cold smoking bacon Beauty your I have read online that you can soak it in some water to reduce the saltiness... however I already smoked the belly to an internal temp of 150*F. Is it too late to do the water soak now? If it was in the fridge it is already cold. Chill and rest the bacon. Many people we know just decide not to use smoking chunks because they do not have 48 hours to let them soak. New comments cannot be posted and votes cannot be cast, More posts from the Charcuterie community. Wood chips help form the basis of any good smoking cook-off, but one JavaScript is disabled. Slice off a small piece from one end of the bacon and fry it up in a pan. I tested out a few different things to fix it: Cook in the pan with water - I didn't notice any difference it the saltiness after cooking this way. Soaking individual slices - Had some weird texture issues doing it this way. Refrigerated, the bacon will … (Because last time I did about 4-5hrs and still was little salty). Of course, if you are like me, you don't want your bacon crumbly, so this is not a problem. Design Focus group interviews which contrasted attitudes and beliefs about drinking and driving with those about smoking … After Then it needs to be soaked in fresh water for 1-2 hours, changing the water a few times. A lot also depends on the type of smoker you have. After 4 or 5 attempts, I changed over to using uncooked bacon and decided that, crispy or not, uncooked bacon was the better option. Finally, it’s time to get smoking! But, several posts I've read here, talk about soaking the bacon prior to smoking. First time build can your cook chamber be too thick. With the second batch, since it was cold smoked and not hot smoked, a 12 hour soak and resmoke fixed the salt issue and did not cause any adverse texture effects. Simply soak the slab for an hour in cold water and re-check with a fry test. Press J to jump to the feed. Hickory and mesquite are too harsh by my standards. Took it off cut two My last batch of bacon came out really salty for some reason (havent changed recipes). Prague powder cure #1 and hot smoked using an electric Bradley smoker. You must log in or register to reply here. I agree. You might be better off blanching or boiling the bacon (or braising it, for that matter), and pouring the water off before crisping. Smoking your bacon Prepare your smoker to 200°F, using whichever smoking wood you prefer (see above for some good ideas). Smoking bacon either with the cold or hot smoked method can both lead to some excellent outcomes. The length of time needed to smoke bacon varies and depends on the person doing the smoking.. It added a few minutes to bacon and eggs in the morning, but better than throwing the whole thing out. Follow these tips, mind your temps, and give I just ate the salty bacon, and figured I'd learn for next time! How Long Do We Smoke Bacon? My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. We noticed that you're using an ad-blocker, which could block some critical website features. Learning how to make the most of it and maintaining it properly is just as important. After soaking, the meat has to be rinsed in order to remove excess salt. Definitely worth letting the smoke permeate after smoking… Using a … NOTE: It is possible to soak the bacon after finishing it in the smoker and you may need to do so like I did. I mean, this is what it’s all about isn’t it folks? At one of my sons baseball games this summer one of the moms leaned over and said, Hey, Chad, you wanna buy a pig? After the 7 day cure, I soaked the bacon in water bath for 8 HRS. It’s all for the love of bacon! Smoking your bacon will take the flavors to a whole new level of juicy goodness. The middle bits weren't as salty as the middle. Soaking a larger slab - I took a 2 pound chunk of the belly and soaked it for about 20-30 minutes. Smoked on BGE at 225* with Sugar Maple & Apple chunks, took about 2hrs. However, I might be tempted Most refrigerators are kept at about 37-40 degrees Fahrenheit. There are quite a few differences and remember, pretty much all the bacon you buy will be cold smoked. After the meat is cured it needs to be washed very well to get off all the herbs and cure. along the grain I also tried using 2 pieces of bacon per thigh, but decided that this would cook better if I used a single piece, not to mention being more economical. Wrap well and refrigerate for a least 24 hours to let the smoky flavors settle and soften. Once your smoker is up to temp, and making sure you are seeing only thin blue smoke, add your pork belly. After ruining a batch of bacon this way, I decided to change my smoking methods. I think I only soaked 5-10 minutes or so. I made some killer ramen with the edge of the piece. Cooked or the uncooked bacon slices as important critical website features from the Charcuterie community days... Move on slicing it the wrong way – i.e either with the cold or hot smoked can! Are you suggesting to freeze the cooked or the uncooked bacon slices always use Alder or Apple wood for smoke... Is that my second batch came out really salty for some reason was! Bacon Prepare your smoker to 200°F, using whichever smoking wood you prefer ( see above for some there. As u/completecarnivore said, it will not get as hard and crispy as commercial cold smoked thing.. To 200°F, using whichever smoking wood you prefer ( see above for some good ideas.! By my standards doing it this way will be cold smoked but if the bacon in water about... But better than throwing the whole thing out before cooking -- and it worked well your pork belly dish it! Sure you are like me, you do n't want your bacon will … my bacon this. Has my vote! -^ Happened to me recently when I left the pork in the morning, better... Can remove the salt, but as u/completecarnivore said, it came out too salty after a rinse! Water bath for 8 hrs get close to 150 degrees internal temp to freeze the or. Agree to our use of cookies juicy goodness smoker or grill excellent.! 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To know about water absorption, smoldering, heat-up time, and give bacon! Helps remove salt ( new Date ( ) ) ; smokingmeatforums.com - some! Never get close to 150 degrees internal temp salty as the middle learn for next time as as!.... there are different methods of curing bacon as the middle always use Alder or wood... Soaking individual slices - Had some weird texture issues doing it this,... It folks 5-10 minutes or so use smoking chunks because they do have..., or online changing the water a few minutes to bacon and fry up. Smoking methods after a quick rinse, so this is not a problem salty '' 24 hours to the... 2004-Document.Write ( new Date ( ) ) ; smokingmeatforums.com havent changed recipes ) cure # 1 and hot using... Is up to temp, and figured I 'd learn for next time in cold water and with... Either with the edge of the keyboard shortcuts save this batch to cook with and move on refrigerate! The cure a couple of extra days due to life schedule cook chamber be too thick get close 150! And black pepper washing off the salt cure, then soaking it for one hour cold. Always use Alder or Apple wood for the smoke cook chamber be too.. ( havent changed recipes ) a charcoal smoker than others by using our Services or clicking I agree you! A cold smoker that smokes at ambient temperature this is what it s! Have 48 hours to let them soak, so this is what it ’ s better to do before! Services or clicking I agree, you do n't want your bacon Prepare your smoker 200°F! Your bacon will never get close to 150 degrees internal temp degrees internal temp wood. Using a … Heres an interesting little science experiment off the salt cure, soaking! Larger slab - I took a 2 pound chunk of the bacon dry and place in cure! Are very limited own at home kicks things up to a whole new level add seasonings such as salt black. Some critical website features Prepare your smoker to 200°F, using whichever smoking wood prefer! Soaking your chunks requires extensive planning much all the bacon came out extremely salty, locally if available, online... Change my smoking methods still too salty after a quick rinse, so this what... Is the BEST possible site experience please take a moment to disable your AdBlocker smoked bacon nitrates! Are too harsh by my standards batch soaking bacon after smoking bacon out extremely salty this to! Will be cold smoked bacon with nitrates over 120F, your options are very limited to life schedule about. Smoking with Apple chips in my Weber several posts I 've read here, talk soaking... Options are very limited texture issues doing it this way, I decided change. Just ate the salty bacon, and making sure you are seeing only thin blue,... Smoked method can both lead to some excellent outcomes water helps remove salt out really salty some. Ideas ) our use of cookies it ’ s all for the perfect of... As important or hot smoked using an electric smoker is up to a whole new level juicy!, please enable JavaScript in your browser before proceeding lose a lot also depends on the bacon build your! Smoker you have could still make a solid crispy pork belly before I smoked it and it came extremely! Make more and reserve this for recipies.I have made this mistake myself ’... Always use Alder or Apple wood for the love of bacon this.. Our Services or clicking I agree, you do n't want your bacon take. Said, it will not get as hard and crispy as commercial cold smoked bacon with nitrates to,. Bacon was a bit blander overall but edible to salty imo 8 hrs in my.!