Need ideas

[Corn Woman]

I have some bacon that just returned form from the processor and the cure is so salty that I can hardly eat it on a BLT with no other salt added. I did call the processor (which I have used for years) and told him who ever he uses for curing had really over done on the salt. He offered to replace it for me but I know it is at his own expense and not the company that did the cure. Does anyone have any ideas on how to reduce the salt. I thought maybe soaking it in water before cooking???? I sure hope the hams are ok.

 

[Hinotori]

Treat it like a country ham? Soaking before cooking, in a change or two of water if needed.

 

[Corn Woman]

Thank you.

 

[Mickey328]

I'd try soaking it through a couple of changes of water...maybe throw in some peeled potatoes...they will often absorb salt as well. If it's still too salty, you might consider using it for flavoring for other things, like baked beans or casseroles.

 

[Corn Woman]

Great idea Mickey328 I didn't remember that trick till you mentioned it.

 

[Beekissed]

Do it like they do salt pork...boil it before frying it.

 

[Marianne]

Hope you didn't end up with a boatload of salty bacon.