Peameal Bacon - EH?

[rusnak]

OK, here we go. Part 2 is on topic.

[Gogar]

I thought you said "Pre-Meal Bacon" and I was like . . . "Yes Please."

[wdfifteen]

Originally Posted by aigel

Sodium nitrite is bad for you. I would go straight salt.

Your choice. Let me know how it turns out.

[wdfifteen]

rusnak, the videos are fascinating! By weight of the meant, the brine I used was about 6%. Pretty strong, but the meat doesn't taste salty. Interestingly, the meat became slightly more firm.

[rusnak]

^ Yes, of everyone here, I knew you'd appreciate the math. I say just give it a rinse and pat dry. The whole part about letting the meat rest for 1-2 hours seemed odd. I can see if you brine overnight or whatever, but after 4 days I think you're pretty much at equallibrium.