trouble with salty meat taste on curing
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- Copasspupil
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trouble with salty meat taste on curing
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
'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
- Papa Tom
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Re: trouble with salty meat taste on curing
Try soaking the cured meat in fresh water changing it a few times over several hours.
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- Copasspupil
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Re: trouble with salty meat taste on curing
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
'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
- Papa Tom
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Re: trouble with salty meat taste on curing
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....
- Copasspupil
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Re: trouble with salty meat taste on curing
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
'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
- Okie Sawbones
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Re: trouble with salty meat taste on curing
How much salt are you using per 5 lbs., if you don't mind me asking?
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- Copasspupil
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Re: trouble with salty meat taste on curing
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
'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
- jmcrig
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Re: trouble with salty meat taste on curing
Do what Papa Tom says, and you should be fine.
Mark Crigler
- Okie Sawbones
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Re: trouble with salty meat taste on curing
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.
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- Copasspupil
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Re: trouble with salty meat taste on curing
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.
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
'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
- Okie Sawbones
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Re: trouble with salty meat taste on curing
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.
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.
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- Txdragon
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Re: trouble with salty meat taste on curing
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.
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- Papa Tom
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Re: trouble with salty meat taste on curing
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.
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....
- Copasspupil
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Re: trouble with salty meat taste on curing
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
'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
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