Homemade Sausage Making

To soak or just rinse? That is the question, Bellies and pork butt curing for 8 days now. Used the "Sons of bees" recipe. I do not see a accumulation of salt just some fluid from the salt draw. Question is should I soak or just rinse? I just do not want to screw it up and be too salty. I did not use a full cup of salt used 3/4 of a cup. Is there a pre smoke test that I can do or just trial and error? Roughly 20 lbs of pork.
Thanks in advance and Merry Christmas everyone.
Fred and the Mrs.

As a rule of thumb, I soak my bacon in water for 1 to 1 1/2 hours per day in the brine. Otherwise, I find it too salty.

Bert

I dry cure bacon, as in the Sons of Bees recipe. I suppose you could slice a piece off an fry it to test for salt, though smoking it will make it saltier and I at least wouldn't know how to judge.

Just rinse it, let it dry enough to form a pellicle, and smoke it. If it comes out too salty, soak it for a few hours and taste test till you get it how you like it. You would think that soaking would ruin the smokey flavor but it doesn't hurt it at all.

Cheers,
Jeff

Thanks Fellas, much appreciated