Quote:
Originally Posted by replicant_argent
It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.
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To get rid of some of the salt, you can par-boil the bacon in some boiling water. Just a min or so. That'll help draw out some of the salt plus help it crisp up really nicely.
Did you take the skin off before putting in the fridge? It comes off much easier when warm. You could always leave it on and cook up with the bacon. Built in crackin's.
