Gervase
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Dry-cure baconVery satisfying to try the first dry-cure bacon today:
And darned nice it was, too.
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sean
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Looks good. What cure did you use?
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judith
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Looks very good indeed.
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Gervase
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Sea salt with around half the recommended amount of saltpetre added to keep a hint of pinkness, together with crushed juniper berries, bay leaves, black pepper and brown sugar. Left in the cure for five days, turning daily, and then hung up to dry for 10 days.
Next time I'll add more sugar, I think.
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Mary-Jane
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It was yummy...but a teeny-tad too salty for me. We're going to do some smoked bacon soon too.
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RichardW
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| Mary-Jane wrote: | | It was yummy...but a teeny-tad too salty for me. We're going to do some smoked bacon soon too. |
Leave it to hang a bit longer it will even out more.
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vegplot
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Nice looking pork. I adore home cured bacon.
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12Bore
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Please, someone design a drool emoticon......
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wellington womble
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How 'bout this one?
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arvo
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Man you guys that looks great! Hugh FW eat your heart out.
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vegplot
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| arvo wrote: | Man you guys that looks great! Hugh FW eat your heart out.  |
Recipe?
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Jamanda
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Just what I was thinking.
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arvo
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| vegplot wrote: | | arvo wrote: | Man you guys that looks great! Hugh FW eat your heart out.  |
Recipe? |
First, catch your Whittingstall...
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dpack
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i go for a longer process but looks good
see previous posts
12 month streaky is ace in a stew pot but the 3 month "eyed"bacon gets eaten in butties ,it may be better later but i havnt managed patience yet
hams need years but 18 months is nice
patiance
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jocorless
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what cut is that called because I would really like to do some bacon like that for Christmas hampers etc but never know what to ask for
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RichardW
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Thats a loin or "back" as in back bacon.
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VSS
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| Mary-Jane wrote: | | It was yummy...but a teeny-tad too salty for me. We're going to do some smoked bacon soon too. |
Just soak the rashers for twenty minutes of so before using and it will be fine.
It looks like good bacon to me!
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dpack
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i have some 3 year streaky which will need soaking
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Brownbear
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The bacon was lovely; the salami are also excellent.
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