Vivian Marlowe
Curing bacon at home is a simple process that involves rubbing a mixture of salt, sugar, and seasonings onto a pork belly and letting it sit for several days. After curing, some people like to rinse their bacon with water or alcohol to reduce the salinity and prevent spoilage. While rinsing, the bacon may lose some of its seasonings, but the majority of the flavor remains in the meat. After rinsing, the bacon should be patted dry and can then be sliced, cooked, and enjoyed.
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What You'll Learn
Rinse bacon under running water
Rinsing bacon under running water is an important step in the bacon-making process, especially if you are conscious of your sodium intake or if your bacon has turned out too salty. This step is done after curing and before smoking the bacon.
Firstly, run the bacon under running water, rubbing your hand over the surface to ensure that the whole cut is rinsed. This initial rinse will help wash off any excess salt or curing agents like Prague Powder, which can make the bacon too salty if left on.
After the initial rinse, you can choose to soak the bacon in water for around 20 minutes, repeating this process 3-4 times with fresh water each time. This will help to further reduce the saltiness of the bacon. If you prefer your bacon to have a salty taste, you may want to reduce the number of soaks or the duration of each soak.
Once you are happy with the saltiness of the bacon, it is important to pat it dry with a clean cloth or towel. This will help remove any excess water and prepare the bacon for the next steps, such as slicing and frying or smoking.
It is worth noting that while rinsing and soaking the bacon can help reduce saltiness, it may also wash off some of the spices and seasonings used in the cure. However, the flavour will remain in the meat, and you can always add additional seasonings before smoking if needed.
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Soak bacon in water for an hour
So, you've cured your bacon and now you want to remove some of the saltiness. Soaking bacon in water for an hour is a great way to do this.
First, you'll want to trim the portion of meat you want to eat and hang the remaining portion back up for later. Then, fill a saucepan with cold water and place the bacon in it, ensuring the water covers the bacon by 2 to 3 inches. Bring the water to a boil and simmer for 5 to 8 minutes. Drain the water, then refresh the bacon in cold water and pat it dry with a clean cloth.
You could also try a few quicker methods to remove some of the saltiness. One option is to rinse the bacon under running water, then soak it three times for 20 minutes each with a change of water. Another option is to fill the bag the bacon was cured in with water, slosh it around, dump it out, and repeat 3 to 4 times without a prolonged soak. Then, rinse the bacon under running water and pat it dry.
Keep in mind that while soaking bacon in water will reduce its saltiness, it may also affect its texture and taste. Some people prefer to skip the water altogether to retain the classic salty flavor and crispiness of bacon.
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Pat bacon dry with a cloth
After curing, bacon can be rinsed under running water and soaked in water to reduce its salinity. This is especially important if you are on a low-sodium diet. However, it is not necessary to rinse the bacon after curing, as the flavours in the cure penetrate the meat, and the seasonings get washed off.
Once you have rinsed and soaked the bacon, it is important to pat it dry with a clean cloth or paper towels. Make sure to remove any remaining moisture by patting or blotting the bacon with a towel, rather than rubbing it, as you don't want to risk damaging the meat. This step is crucial to prevent the bacon from becoming too wet and soggy, which can affect its texture and taste.
After patting the bacon dry, it is typically hung in a well-ventilated area, such as a pantry or kitchen, to allow it to dry further. This step ensures that the bacon becomes sufficiently dry before it is sliced, cooked, or stored.
If you are planning to smoke the bacon, patting it dry with a cloth is still an important step after curing and rinsing. However, instead of hanging the bacon to dry, you can place it back in the refrigerator, uncovered, on a rack over a pan to catch any drips. This will help ensure that the bacon is dry before smoking, which is crucial for the smoking process.
In summary, patting bacon dry with a cloth after curing is an important step to remove excess moisture and prepare the bacon for the next steps, whether it be hanging to dry, storing, or smoking.
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Remove excess seasonings with a knife
Curing bacon is a simple process that can be done in as little as three days or up to two weeks. It involves rubbing a pork belly with salt and sometimes other seasonings, and letting it cure in the fridge. However, one common issue that occurs is over-salting the pork belly, which can make the bacon too salty. While this doesn't spoil the meat, it does require a different approach to make it edible.
To remove excess seasonings, including salt, from cured bacon, you can use a knife to carefully scrape off the excess from the surface of the meat. This method is particularly useful for removing large clumps of seasoning that haven't yet penetrated the meat. Hold the knife at a slight angle to the meat's surface and gently but firmly scrape away the excess. Be careful not to cut or tear the meat while doing so. You may also use a butter knife or a small knife to loosen up the stuck seasonings.
After removing the excess seasonings with a knife, it is important to rinse the bacon under running water to further remove any remaining excess. This is followed by soaking the bacon in water to reduce salinity. You can fill the bag the bacon was cured in with water, swish it around, and then repeat this process three to four times without a prolonged soak. This will help to remove the excess salt without compromising the flavor.
If the bacon is still too salty after the initial rinse and soak, you can try soaking it again for longer. One method is to soak the bacon in water for about an hour, which will help extract more of the saltiness. After soaking, pat the bacon dry with a clean cloth, and it will be ready for slicing and cooking.
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Store bacon in the fridge uncovered
Storing bacon correctly is essential to prevent spoilage and maintain its freshness. It is recommended to store bacon in the fridge, but does it need to be covered?
When storing bacon in the fridge, it is best to keep it uncovered if it has been cured and is meant to be consumed within a few days. This is because bacon can absorb other odours from the fridge, so keeping it uncovered allows the bacon to "breathe" and prevents it from picking up unwanted smells. However, leaving bacon completely uncovered for an extended period may cause it to become discoloured and hard around the edges. Therefore, it is advisable to cover the bacon with a paper towel or a cloth towel to protect it from drying out and absorbing excessive odours.
If you wish to store the bacon for a more extended period, it is best to wrap the individual slices in plastic wrap or parchment paper and place them in an airtight container or a resealable bag. This will help maintain its freshness and prevent odour absorption. Ensure that the bacon is patted dry before storing it in the fridge, as moisture can promote bacterial growth and cause the bacon to spoil.
Additionally, if you have added extra salt to your bacon during the curing process and wish to reduce the salinity, you can rinse the bacon under running water and then soak it in clean water for about an hour before storing it in the fridge uncovered. This process will help extract some of the saltiness while still allowing the bacon to retain its flavour.
Proper storage techniques are crucial in maintaining the quality and freshness of bacon. By following these steps and regularly inspecting your bacon for any signs of spoilage, such as a slimy texture or a sour smell, you can ensure that your bacon remains safe to consume.
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Frequently asked questions
Washing bacon with alcohol after curing can help to remove excess salt and seasonings, reducing the salinity and making it more suitable for those on a low-sodium diet.
If your bacon is too salty, rinsing and soaking it in water can help reduce the saltiness. Taste a small piece to determine if it needs washing.
To wash bacon after curing, rinse it under running water, then soak it in water for several 20-minute intervals, changing the water each time. This will help to further reduce salinity.
While it is not recommended to use alcohol instead of water to wash bacon, as it may affect the taste and safety of the meat, you can experiment with different types of alcohol in small quantities to find a suitable combination.
Instead of washing bacon with alcohol after curing, you can try other methods such as reducing the curing time, lowering the salt percentage, or scraping off excess salt and seasonings with a knife. These methods can help reduce saltiness without altering the flavor or texture of the bacon.
