This is my second attempt at making beef bacon, it’s perfect in all aspects except one. It’s too salty. Cured in the fridge for 6 days on both occasions. During the first attempt I did not rinse the beef belly after the cure, smoked at 190°f-200°f until 150f internal (about 5hrs). It was salty, edible but salty. The second time I did rinse the belly for at least 10 minutes but again, the end product is just as salty. I used 2.5% salt, 0.25% curing salt no.1 and 1% sugar which seemed to be the general consensus from the recommendations I found online. If I go any less than 2.5% salt will it affect the curing? Any help would be greatly appreciated.
by sarkassim