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Bacon Too Salty

post #1 of 10
Thread Starter 

Squishie's mom here.............. I was given some home grown bacon today and when I fried some up for breakfast I couldn't believe how salty it was sickbyc.gif Is there anything I can do to it ( rinse it soak it in something???)  to make it more edible? It was given to me by my landlady and she got it from someone else..ya think she is trying to poison me? LOL   If there is no way to salvage it I will just make potato and bacon soup out of it no extra salt needed.Also there is a 1 inch slice of picnic (looks like a really thick slice of leg with bone it the middle) but it is not smoked..what the heck do I do with that?  fry it up? bake it in the oven?  I havnt seen anything like that before in the supermarket

Thankyou for your help

"I am the way, the truth, and the life;
no man cometh unto the Father, but by Me."
- Jesus (John 14:6)
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"I am the way, the truth, and the life;
no man cometh unto the Father, but by Me."
- Jesus (John 14:6)
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post #2 of 10

Hi Mom!!

 

I don't know about rinsing the bacon, but it sounds like I'd use it in recipes instead of just eating it. Seems like I put bacon in everything...guacamole, stuffed shrooms, scrambles in the morning, split pea soup, beans, sweet beans, fried taters, tater soup, green bean casserole, chicken broccoli casserole............I'm not sure there's anything I DON'T put a strip or two of bacon in!

 

The picinc should be good just fried up, maybe with some onion and garlic, cut it up and eat it. Or, you could fry it and use it like you would any diced ham.....egg scramble, casserole, soup, etc.

Rachel BB

Relapsed with leukemia and will need a bone marrow transplant this time. If you're interested in joining the donor registry, please go to http://bethematch.org/Support-the-Cause/Donate-bone-marrow/Join-the-marrow-registry/ for more information.

 

Getting chemo takes a lot of blood products!  http://www.redcross.org/blood

 

I will praise You in this storm.

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Rachel BB

Relapsed with leukemia and will need a bone marrow transplant this time. If you're interested in joining the donor registry, please go to http://bethematch.org/Support-the-Cause/Donate-bone-marrow/Join-the-marrow-registry/ for more information.

 

Getting chemo takes a lot of blood products!  http://www.redcross.org/blood

 

I will praise You in this storm.

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post #3 of 10

Well, I've never heard of the "picnic" ... learn something new every day!

We're getting a pig this Spring for meat and can't wait to make my own bacon.

And, yeah, I would take that salty bacon and use it in soups!!!   droolin.gif 

ƸӜƷ•.¸¸.•´¯`•.¸¸.☆

Raising Katahdin meat sheep, Silkies, Guineas, Egg Layers, annual pig, Papillons, toy Poodle,

Cornish Rex cats, Musk Turtle, Kangal LGDs (and puppies) and Grt Pyr on 15 acres in the middle of nowhere.

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ƸӜƷ•.¸¸.•´¯`•.¸¸.☆

Raising Katahdin meat sheep, Silkies, Guineas, Egg Layers, annual pig, Papillons, toy Poodle,

Cornish Rex cats, Musk Turtle, Kangal LGDs (and puppies) and Grt Pyr on 15 acres in the middle of nowhere.

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post #4 of 10

 I make my own bacon and can say that the best way to remove saltiness. is to soak it in fresh cool water.

I have soaked very salty bacon as long as 2 hours in water.

Once you start making more bacon you learn to adjust the salt sugar cure mixture to you taste.

Removing the heavy salt by soaking is a very common method for home cured bacon.

post #5 of 10

 Picnic is the shoulder and makes the best pulled pork you ever had, if prepared properly.

I use a recipe from Tyler Florence from Food network.

That is a great piece of meat, you will have any Pit Master willing to take it off your hands.

post #6 of 10

I can't wait to try it!

We're getting a Duroc piglet this Spring to raise on pasture with our sheep for butcher in the fall.

I'm really looking forward to some good bacon and pork (not to mention the lamb chops and lamb burgers)!!

ƸӜƷ•.¸¸.•´¯`•.¸¸.☆

Raising Katahdin meat sheep, Silkies, Guineas, Egg Layers, annual pig, Papillons, toy Poodle,

Cornish Rex cats, Musk Turtle, Kangal LGDs (and puppies) and Grt Pyr on 15 acres in the middle of nowhere.

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ƸӜƷ•.¸¸.•´¯`•.¸¸.☆

Raising Katahdin meat sheep, Silkies, Guineas, Egg Layers, annual pig, Papillons, toy Poodle,

Cornish Rex cats, Musk Turtle, Kangal LGDs (and puppies) and Grt Pyr on 15 acres in the middle of nowhere.

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post #7 of 10

The butcher makes all the difference. 

 

I've had home grown pork from one butcher that was terrible.  Not only was the meat (not just the bacon) salty, but the smoke flavor was overpowering.  Nobody liked it.

 

The next pig a friend raised and we chose the butcher.  The meat and bacon is superb!  Just the right amount of saltiness.  The smoke flavor is perfect on the bacon and ham.

Breeding Welsummers and Barnevelders.

 

Having an Icelandic in the coop is like having a 2 year old in the house - they are into everything and don't follow the rules.

I have zero chicken willpower.

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Breeding Welsummers and Barnevelders.

 

Having an Icelandic in the coop is like having a 2 year old in the house - they are into everything and don't follow the rules.

I have zero chicken willpower.

Reply
post #8 of 10

COOKED UP BIG JAR of garlic and some red peppers what would you use this in?

me i allways chop peppers onion ham and use icecream scoop to freeze just the right amount for cooking with four egg omlet.

omaeve's eggcellent farmhouse

 

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omaeve's eggcellent farmhouse

 

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post #9 of 10

I've had some country ham that was like that. Makes you drink a lot of water.

Not sure on what to do with it maybe use it in other dishes like others have said.

post #10 of 10

I've seen a lot of threads on making bacon in a Cookshack smoker on their forums, and similar threads where fellas take a corned beef brisket and make jerky with it (very tasty). They soak the meat in a cold water bath, replace and while they have the meat out of the bath rinse it. Some like to do it overnight. Makes me think of salted cod, how the Italians love their salted cod, soak it in water overnight and then (as it has plumped) rinse, pat dry and use in dishes... After the soaking it's more approachable. Remember bacon, jerky, salted fish was all treated like this to preserve it, long before refrigerators existed.

 

Good to see you two Squishy and Mom !!

 

Big

Quote:
Originally Posted by Talihofarms View Post

 I make my own bacon and can say that the best way to remove saltiness. is to soak it in fresh cool water.

I have soaked very salty bacon as long as 2 hours in water.

Once you start making more bacon you learn to adjust the salt sugar cure mixture to you taste.

Removing the heavy salt by soaking is a very common method for home cured bacon.

 

 

Edited by bigmike&nan - 3/17/13 at 7:19am
Do not be afraid nor dismayed because of this great multitude,
for the battle is not yours, but Gods. 2 Chronicles 20:15
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Do not be afraid nor dismayed because of this great multitude,
for the battle is not yours, but Gods. 2 Chronicles 20:15
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