Virginia Cured Bacon

[bubbamom]

We received a slab of Virginia cured bacon as a gift and were warned that it was salty. Well, salty doesn't begin to cover it!

How do I use this - can the saltiness be cut by soaking in cold water or ???

Any help you could give would be greatly appreciated.

[Suzanne]

Try blanching it before you use it: cut off slices, drop them in boiling water for a minute or so, then drain and refresh in cold water. This will unfortunately remove some of the other flavor along with the salt, but at least it will be more edible if it is now too salty. Perhaps you'll want to use it only as an ingredient in other dishes, not as a meat on its own.

[bubbamom]

Thanks for your help, but my concern is the same as yours about loosing the flavor. On the other hand, it's unusable as "bacon" this way so will probably give it a try. I'm planning on making some lentil soup this weekend, and i'm sure it'll be helped by the addition a piece of this bacon.

again, thanks for your help.

[kokopuffs]

I think that the salty taste could be tempered by adding some maple syrup during the last minute of cooking. ...even by adding some crushed red pepper.

[Nick]

I think sausage goes better in lentils, but it might work. I'd suggest using it when cooking dry beans. Sort of like salt pork, only leaner and smoked. I've been using "double smoked" bacon ends in my beans for years and it really adds to them.