Re: My first 'commercial' bacon
Posted: Fri Sep 30, 2016 11:29 am
Osmosis pulls in the salt, cure and spices at the same time pulls out the liquid --- not the salt. The only way to get the salt out of the meat is to soak it in water (repeated changes of water every 4 hours) for 24 plus hours which defeats the purpose of curing the meat (bacon)
Well I made the assumption that the liquid that drains is a saturated salt solution, but I do not have the means to prove that. Perhaps I can do given time.