I had planned to go shopping today and was almost ready to head into town when Carol called and said that it was time to soak our bacon slabs. The shopping trip will have to be put on hold until tomorrow. I didn’t have anything so important on my list that it couldn’t wait anyway.
It’s been a week now since we put the sugar cure on our bacon slabs from the hog we had processed. The directions said to cover the bacon with the cure and then let it set in the refrigerator for about a week.
Today we removed our slabs from the refrigerator and soaked them in lukewarm water for two hours to rinse away some of the salt in the curing rub. Then we cut them into smaller slabs and put them into ziplock bags. The last step of the curing process is to put them back in the refrigerator for two more days. Once that is finished we can put them in the freezer and thaw the bacon as we need it. Hopefully this curing rub will have a good flavor.
This is another new experience so we will have to see how it all turns out. I will let you know what it tastes like as soon as we try some with our farm fresh eggs.