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Old 03-31-2013, 02:25 PM   #1
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Washing bacon for less salt???

I know this is practically blasphomy to say this on LCF, but I am not a huge fan of bacon. It's just too salty for me. If I buy it, I buy low sodium... but bacon has gotten expensive. I saw a "value time" brand (not low sodium) for a really great price so I bought some and put it in the freezer.

I do like bacon in salads and sometimes on a bunless burger.

Anyway, I cooked some up and it's disgusting. Wayyyyyyyy too salty. Even for bacon it's salty. It's really gross.

Anyway, I remember some time ago someone here mentioning that they wash or soak their bacon to make it less salty. Procedure, please?

I guess it's too late with the batch I already cooked up, but I have another pound in the freezer.
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Old 03-31-2013, 02:31 PM   #2
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I would use the same procedure you use to prep salt beans.
Soak 1 hr-overnight depending on saltiness in water.
Pat dry or spin in a salad spinner.enjoy.
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Old 03-31-2013, 02:39 PM   #3
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I don't know what salt beans are and I have never prepped them lol but I would think soaking makes more sense than rinsing, since the bacon is cured with salt, not just seasoned with salt?
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Old 03-31-2013, 02:45 PM   #4
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It is probably brine injected.Cheap bacon usually is,I am surprised it isn't sugared too.Rinsing probably wouldn't shift much.
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Old 03-31-2013, 02:45 PM   #5
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What about fresh side pork? It's like bacon but it's not cured/smoked and it's not as salty, plus much less fatty.

It's cheaper than bacon too.
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Old 03-31-2013, 02:52 PM   #6
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Quote:
Originally Posted by nolcjunk View Post
What about fresh side pork? It's like bacon but it's not cured/smoked and it's not as salty, plus much less fatty.

It's cheaper than bacon too.
That sounds good! But, I have NOT been able to find it cheaper than bacon in my area when bacon is on sale is when I usually get the low sodium version... or at Costco (Kirkland brand low sodium). Maybe I need to try Stater Bros for the fresh pork side since they are known for their meat dept. Allot of places where I have looked don't even have it! It's like some rare thing or something.
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Old 03-31-2013, 02:54 PM   #7
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I think most people don't even know what it is/how to cook with it.

How about a butcher shop?

How do you feel about canadian bacon? I always see low sodium ones and it's cheaper here than bacon

Last edited by nolcjunk; 03-31-2013 at 02:55 PM..
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Old 03-31-2013, 03:03 PM   #8
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Canadian bacon is pretty good and since I can't eat eggs (allergic) and try to stay away from fake bread stuff these days, canadian bacon crisped up a bit in the pan and some coffee makes a better breakfast for me than a couple slices bacon.

But for now, I am just trying to figure out what I am going to do with the stuff I already have in my freezer lol

I guess if i am afraid to ruin it completely by soaking it, I could give it away to someone with a salt tooth instead.
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Old 03-31-2013, 03:10 PM   #9
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Sorry I am no help. Soaked bacon just sounds bad. But, you could soak a few slices for an hour in a bowl of cold water, dry really well with paper towels, and then fry them so it's really crispy.

Last edited by nolcjunk; 03-31-2013 at 03:14 PM..
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Old 03-31-2013, 03:13 PM   #10
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I would use a small amount of the bacon you already cooked in a vegetable casserole. Just don't add any salt to whatever recipe you choose.
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Old 03-31-2013, 05:10 PM   #11
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I have the answer:

I do this all the time. I soak them in about a quart of water (in the fridge) for a day or two. I change the water once. You'll notice the water is pink from the sodium nitrates.

I then take them out and dry them. If I cook them at this point, they will be very bland -- not good at all. That is the indication that you successfully removed the salt.

BUT, when you resalt them with potassium salt (e.g. "No Salt" brand), they are almost as good as out of the package.

They do not taste waterlogged or boiled, they taste like regular bacon.

Note that you can also do this with hot dogs.

Along with other strategies, replacing NaCl with KCl has dropped my blood pressure.

Last edited by PianoAl; 03-31-2013 at 05:12 PM..
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Old 03-31-2013, 05:48 PM   #12
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PianoAl that is exactly what I was looking for, thank you!!!!

Quote:
You'll notice the water is pink from the sodium nitrates.
Um, ew! After I see that I might not ever NOT soak it overnight lol
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Old 03-31-2013, 05:49 PM   #13
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Quote:
Originally Posted by lisamt View Post
I would use a small amount of the bacon you already cooked in a vegetable casserole. Just don't add any salt to whatever recipe you choose.
Ya I might just put it back in the freezer now that it is cooked until I have something I want to put bacon into. The thing is, I am getting ready to move and am out of fresh veggies and don't want to buy more until I am settled into new place.
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Old 03-31-2013, 05:50 PM   #14
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Quote:
Originally Posted by nolcjunk View Post
Sorry I am no help. Soaked bacon just sounds bad. But, you could soak a few slices for an hour in a bowl of cold water, dry really well with paper towels, and then fry them so it's really crispy.
That is helpful, as is the reminder to check a regular butcher shop for the unseasoned fresh pork side, if there is one in my area
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Old 03-31-2013, 05:52 PM   #15
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PianoAl, what a great tip! Thank you! I'm not huge on bacon either, especially with the sodium content. But hot dogs...that's a great piece of info! Thanks again!
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Old 04-01-2013, 07:01 AM   #16
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Have you tried turkey bacon? Well I guess it's not cheap either. I got some a few months ago for a recipe and I cannot go back to regular bacon now. The turkey bacon just tastes so much better!!

I've been using one of the "Natural" ones, it's Un-cured Turkey Bacon (I think the brand is "Jones"). I don't think the carbs are any higher - it's made with dark turkey meat, so there's less fat than pork but not by a lot - but it just tastes ever so much better than regular bacon. I tried to switch back to regular but I just can't do it.

(Also, even though turk bacon slices do shrink some when cooked, unlike regular bacon they do Not shrivel up to nothing. So although it's not exactly cheap, still, the turkey bacon not only tastes better but also you get more for your money.)

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Old 04-01-2013, 09:22 AM   #17
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I have found that more expensive brands of bacon taste a lot better and aren't as salty (I cant say I spend that kinda money all the time) The best one I have found is Neuske's brand.

Anyways, why dont you just use the bacon you have instead of salt to flavor recipes like soups or stews or casseroles? It will add a nice smokey flavor and you can control the rest of the sodium content.
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Old 04-01-2013, 12:04 PM   #18
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I really like Trader Joe's uncured applewood smoked bacon. We buy what are called the "bacon end pieces" for $2.99/lb. Its essentially all the cuts off the ends of the slabs. I dont find it salty at all and I think everything is salty. I also like getting the random big fatty or small crispy pieces.

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Old 04-01-2013, 09:36 PM   #19
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Quote:
Originally Posted by pocahontas View Post
I really like Trader Joe's uncured applewood smoked bacon. We buy what are called the "bacon end pieces" for $2.99/lb. Its essentially all the cuts off the ends of the slabs. I dont find it salty at all and I think everything is salty. I also like getting the random big fatty or small crispy pieces.

omg yes, I know, that stuff is good and not too salty! But I hardly ever go to TJs anymore. I am moving, so maybe I will start going again once I am settled in to the new place.
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Old 04-01-2013, 09:39 PM   #20
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fiddlejen yes I do like turkey bacon sometimes. It is less salty, but I was trying to figure out what to do with the gross stuff I have! hehe
thanks for the response.

strawberry, ya I might do that, I froze what I cooked already and will try soaking what's left in the freezer when I am ready to use it.
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