It is quite common to notice people mention issues with the bacon being too salty. This problem can be traced back to the usage of poor-quality bacon that has been cured multiple with brine. The salt from the brine gets absorbed into the bacon, making it saltier as compared to fresh bacon. So, if you’re struggling with a similar problem, then you need to source high-quality bacon that is fresh or dry-cured.
With that said, many people have recently been asking about how to make bacon less salty. If you’re also unsure about how to manage the salt content in the bacon, the following solutions should help.
How To Make Bacon Less Salty?
1. Use Water
The first method you can use to make bacon less salty is by soaking it in cold water. The overall process is quite straightforward, and all you have to do is soak the bacon completely in the cold water for a few hours. Depending upon the size of the slab, you will need a huge container filled with water to perform this procedure. So, make sure to pick something clean and large for managing the soaking process.
Ideally, soaking the bacon for a few hours should be enough to dilute a good amount of salt present in the bacon slab. So, even if you’ve bought bacon cured with brine, it is quite manageable to bring down the salt content by following this method.
With that said, some people do mention that soaking the bacon for an extended period of time removes the smoky flavor from the meat. So, you will have to be careful and manage the soaking timer accordingly. If the size of the slab is a bit large, then there is no harm in soaking for a few extra minutes but if you’re dealing with a smaller piece of bacon, try limiting the soaking time.
2. Blanching
This method can be used to balance out the intense smoky or salty flavor of the bacon quite easily. As compared to simply soaking the bacon in water, balancing brings a higher degree of control to the users. To start this process, you will need to take some water in a ban and boil it. Once the water has started boiling, you can bring down the heat to lower levels and add your bacon to the pan.
You won’t have to wait for hours for this process to be complete, and to leave the bacon in the pan for one minute is enough to remove the saltiness. After the sixty seconds have passed, bring the bacon out of the pan and use paper towels to dry away from the excessive moisture from the meat.
At this stage, you’re done, and the bacon can be cooked after 30 minutes. Hopefully, you won’t have to deal with intense salty flavor if you follow the balancing process accurately. For more information, make sure to rely on help from local experts. That way, you can get viable solutions that can be implemented immediately in your recipe.
3. Use Wire Rack
Another technique that you can use to minimize the saltiness of the bacon is through the use of a wire rack during the backing process. By cooking the bacon on the wire rack, the fat collected at the bottom of the oven takes away the majority of salts absorbed in the meat. So, even though you might have a smaller-sized piece at the end of the baking process, the flavor of this meat will be much more refined.
With that said, you should also focus on souring higher quality or fresh bacon from a local supplier. That way, you won’t have to deal with the saltiness of the bacon slab, and the flavor of fresh bacon is far better than brine-cured bacon. So, make sure to spend some extra dollars while sourcing bacon to transform your family mealtime.
All in all, all three methods mentioned here can be used to make bacon less salty. So, if you were unsure about how to manage this process, just follow any one of the methods mentioned here. Hopefully, you will be able to transform the flavor of your recipe without having to rely on extra procedures.