Bacon Too Salty

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Squishy, Feb 24, 2013.

  1. Squishy

    Squishy Chillin' With My Peeps

    Feb 2, 2011
    Florida
    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 [​IMG] 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
     
  2. donrae

    donrae Hopelessly Addicted Premium Member

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    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.
     
  3. AlienChick

    AlienChick Chillin' With My Peeps

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    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!!! [​IMG]
     
  4. Talihofarms

    Talihofarms Chillin' With My Peeps

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    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.
     
  5. Talihofarms

    Talihofarms Chillin' With My Peeps

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    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.
     
  6. AlienChick

    AlienChick Chillin' With My Peeps

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    Apr 9, 2010
    Glasgow, KY
    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)!!
     
  7. Happy Chooks

    Happy Chooks Moderator Staff Member

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    My Coop
    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.
     
  8. omaeve

    omaeve Chillin' With My Peeps

    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.
     
  9. dragonfly130

    dragonfly130 Out Of The Brooder

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    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.
     
  10. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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
     
    Last edited: Mar 17, 2013

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