First fill up a bowl with cold water and soak the joint in it overnight. To test if this has indeed removed enough salt, cut off a small piece and eat it as it is, or fry it gently first. If you find that it is still too salty, put the joint into a saucepan and cover with cold water. Bring to the boil. Then drain off the water and the joint should now be ready for cooking.
However, modern curing techniques mean that bacon is not longer that salty as it used to be, and often does not required to be soaked to remove the saltiness.
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