Need ideas

Corn Woman

Almost Self-Reliant
Joined
Dec 26, 2010
Messages
526
Reaction score
14
Points
133
Location
Utah
I have some bacon that just returned form from the processor and the cure is so salty that I can hardly eat it on a BLT with no other salt added. I did call the processor (which I have used for years) and told him who ever he uses for curing had really over done on the salt. He offered to replace it for me but I know it is at his own expense and not the company that did the cure. Does anyone have any ideas on how to reduce the salt. I thought maybe soaking it in water before cooking???? I sure hope the hams are ok.
 

Mickey328

Power Conserver
Joined
Sep 8, 2012
Messages
171
Reaction score
0
Points
44
I'd try soaking it through a couple of changes of water...maybe throw in some peeled potatoes...they will often absorb salt as well. If it's still too salty, you might consider using it for flavoring for other things, like baked beans or casseroles.
 

Corn Woman

Almost Self-Reliant
Joined
Dec 26, 2010
Messages
526
Reaction score
14
Points
133
Location
Utah
Great idea Mickey328 I didn't remember that trick till you mentioned it.
 
Top