Comments on: How did our first home cured bacon turn out?

By: Eric Yendall

Eric Yendall — Sat, 06 Jun 2009 14:59:50 +0000

Soaking dry-cured bacon for an hour or too certinly solves the saltiness problem But which is better: soaking before or after smoking? I have just done the latter and it seemed fine. Thanks.

By: Ben

Ben — Mon, 09 Mar 2009 13:44:46 +0000

I’m so glad to hear that most other people’s first attempt comes out too salty. I tried my first batch of wet-cured bacon last night and it was WAY too salty. I have now soaked it for a couple of hours and hopefully it will be better.

I also took out my dry-cured bacon from HFW’s River Cottage or MEAT book (can’t remember which one) and when fried to crispy it is incredible. So much depth of flavour. I highly recommend it.

Now I have to bake my wet-cured leg of ham tonight, I hope that is not too salty too!

Great blog, thanks.

By: fn

fn — Sun, 13 Apr 2008 11:51:57 +0000

Hi Jules

Soaking your bacon should do the trick.

I’m going to be putting up my recipe for wet cure next week as finally I have got the balance just right I think.

The smoking makes the bacon fabulous!