My first 'commercial' bacon

[bacon.uk]

Osmosis pulls in the salt, cure and spices at the same time pulls out the liquid --- not the salt. The only way to get the salt out of the meat is to soak it in water (repeated changes of water every 4 hours) for 24 plus hours which defeats the purpose of curing the meat (bacon)

Well I made the assumption that the liquid that drains is a saturated salt solution, but I do not have the means to prove that. Perhaps I can do given time.

[bacon.uk]

If it is not too bold to ask ... what do you do for a living -- reason that I ask because you said you make your own cure #1.

I am a retired scientist (a mix of chemistry, nuclear physics and pharmaceuticals.) I still like to experiment, the problem with bacon it is about 4 weeks before i can taste the result.
I hope I have got the hang of posting with a quote.

[Shuswap]

And I thank you again

More than welcome -- Next time up your way must stop by for tea and a chat or something stronger

Welcome any time Robert, just pm me on facebook
Phil

[BriCan]

If it is not too bold to ask ... what do you do for a living -- reason that I ask because you said you make your own cure #1.

I am a retired scientist (a mix of chemistry, nuclear physics and pharmaceuticals.) I still like to experiment, the problem with bacon it is about 4 weeks before i can taste the result.
I hope I have got the hang of posting with a quote.

Thats kind of mighty fine credentials (a mix of chemistry, nuclear physics and pharmaceuticals.)

We generally do not endorse people mixing there own cures cuz it is extremely dangerous and has the potential to kill people but in your case ............

[bacon.uk]

We generally do not endorse people mixing there own cures cuz it is extremely dangerous and has the potential to kill people but in your case ............

I Entirely agree, the difference between 'curing salt' and cure #1 and #2 confused me when I first started making my own bacon.