trouble with salty meat taste on curing

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

trouble with salty meat taste on curing

Postby Copasspupil » Thu Oct 18, 2018 3:27 pm

Looking for a little guidance on this one. I have made a number of pounds of bacon or smoked fish and the story usually is that the flavor is more salty than I'd like it. I've rinsed it off with plenty of water about 3-4x but it seems as those it is still salty. I am following the recipes I use just too much salt flavor. I'm looking for the truth! Please help a brother out on this one. I've got to do another batch of pork soon...
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Papa Tom
Deputy
Posts: 6229
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Papa Tom » Thu Oct 18, 2018 5:04 pm

Try soaking the cured meat in fresh water changing it a few times over several hours.
tarde venientibus ossa....
User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: trouble with salty meat taste on curing

Postby Copasspupil » Thu Oct 18, 2018 5:17 pm

So are you saying to just let it rest in a bucket of water for an hour a few times then call it done? I’ve never heard about doing that. I was always told to just rinse it like 4-5 times then it should be done. I’ll give it a try. Thanks.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Papa Tom
Deputy
Posts: 6229
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Papa Tom » Thu Oct 18, 2018 6:31 pm

Copasspupil wrote:So are you saying to just let it rest in a bucket of water for an hour a few times then call it done? I’ve never heard about doing that. I was always told to just rinse it like 4-5 times then it should be done. I’ll give it a try. Thanks.



Yes that is what I'm saying, keep the temp down I put ice in the bucket (bucket = ice chest). You will be pleased.
tarde venientibus ossa....
User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: trouble with salty meat taste on curing

Postby Copasspupil » Thu Oct 18, 2018 7:44 pm

Perfect thanks.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Okie Sawbones
Outlaw
Posts: 1982
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Okie Sawbones » Fri Oct 19, 2018 7:34 am

How much salt are you using per 5 lbs., if you don't mind me asking?
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: trouble with salty meat taste on curing

Postby Copasspupil » Fri Oct 19, 2018 8:06 am

1/4 cup
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
jmcrig
Bandolero
Posts: 598
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: trouble with salty meat taste on curing

Postby jmcrig » Fri Oct 19, 2018 8:42 am

Do what Papa Tom says, and you should be fine.
Mark Crigler
User avatar
Okie Sawbones
Outlaw
Posts: 1982
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Okie Sawbones » Fri Oct 19, 2018 9:30 am

Copasspupil wrote:1/4 cup


Next question, is that table salt or Kosher salt? I use 1/4 cup of Kosher salt, rinse off three or four times, and I'm fine. No soaking necessary.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: trouble with salty meat taste on curing

Postby Copasspupil » Fri Oct 19, 2018 9:50 am

I’ve used kosher salt and the last one I used was Himalayan salt and rinse it off the same way you did four times. It’s still salty.

Himalayan salt has less sodium then kosher salt and it doesn’t seem to of made a difference as far as the saltiness which is what I was hoping for.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Okie Sawbones
Outlaw
Posts: 1982
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Okie Sawbones » Fri Oct 19, 2018 3:38 pm

No answer then, since I've done hundreds of pounds without problems with saltiness. Maybe you are more sensitive to salt taste?

New science has revealed that if you have a tendency to over-salt your food, or seem to have a much higher tolerance for it than others (these pretzels, to paraphrase Seinfeld, are not making you thirsty), part of the issue might be your saliva proteins. The scientists behind the study classified people into sensitive and less sensitive salt-taster groups based on how salty they thought a test substance was, then tested the saliva of both groups. The people in the less sensitive group had lower amounts of endopeptidases, enzymes that break down proteins and are also found in the intestines, in their saliva. It seems that endopeptidases may be a key part of the tongue's ability to taste and detect salt, but it's not clear how people's enzyme saliva levels change or why.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Txdragon
Deputy
Posts: 3875
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Txdragon » Fri Nov 09, 2018 11:34 pm

This is the primary reason I cure in 2 phases. Phase 1 is the salt phase. Phase 2 is the sweet/cure phase. I salt the bacon first, just enough to cover each side thoroughly. Then flip the slab over daily for about a week (or 24 hours/LB for whatever size you have). Then it gets a sweet bath with sugar and curing agent; pink salt, salt petre, whatever you use, for another 24/LB. At the end of the soak time, I give it a simple rinse then allow to air dry in the fridge for a minimum of 24 hours (longer depending on what I'm making or how much "age" I wanna give it). I haven't had anything turn out too salty by this method since I've started it. :cheers:
(Insert witty signature here)
User avatar
Papa Tom
Deputy
Posts: 6229
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: trouble with salty meat taste on curing

Postby Papa Tom » Sat Nov 10, 2018 10:19 am

Txdragon wrote:This is the primary reason I cure in 2 phases. Phase 1 is the salt phase. Phase 2 is the sweet/cure phase. I salt the bacon first, just enough to cover each side thoroughly. Then flip the slab over daily for about a week (or 24 hours/LB for whatever size you have). Then it gets a sweet bath with sugar and curing agent; pink salt, salt petre, whatever you use, for another 24/LB. At the end of the soak time, I give it a simple rinse then allow to air dry in the fridge for a minimum of 24 hours (longer depending on what I'm making or how much "age" I wanna give it). I haven't had anything turn out too salty by this method since I've started it. :cheers:



I have used Morton Sugar Cure for many years it is a single step process however following their directions yields a product that is too salty for me and I do the fresh water soak...
tarde venientibus ossa....
User avatar
Copasspupil
Bandolero
Posts: 628
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: trouble with salty meat taste on curing

Postby Copasspupil » Thu Nov 15, 2018 6:09 pm

Thanks for the input fellas.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 3 guests