Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can love my Bacon and have it, albeit robbed of some sodium et al.
So if you’re concerned with using your daily salt allowance for other things rather than on a few rashers/bits of bacon, then by all means read on.
It is a technique I learned from my friend Med, many many years ago and it involves give the bacon a couple of hot water baths. It works with both bits and rashers.
First of all, Put the bacon in a heat-proof bowl
Then pour some freshly boiled water over the bacon till it is well-covered. Give it a stir and let it sit blissfully for 2 minutes.
While it is soaking, marvel at the beauty of the intricate patterns formed on the water’s surface by the bacon’s oils……
By the time you’re done adoring, it should be ready to have the water drained off. Repeat this again, this time leaving the bacon in the water for a minute. This should be sufficient to remove the ‘excess’ salt while preserving the taste.
When that’s done, rinse and drain the bacon then pat it dry.
The next step is to heat up a pan and dry fry the bacon. You don’t need any oil – the bacon is sufficiently fatty to fry itself in its own drippings. As soon as it starts browning, I line a sieve with tissue and get it out of the pan. And then it is ready to go.
Enjoy your less-salty bacon!
Did you enjoy this? See other how-tos!