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Gervase

Dry-cure bacon

Very satisfying to try the first dry-cure bacon today:

And darned nice it was, too.
sean

Looks good. What cure did you use?
judith

Looks very good indeed.
Gervase

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.
Mary-Jane

It was yummy...but a teeny-tad too salty for me. We're going to do some smoked bacon soon too.
RichardW

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.
vegplot

Nice looking pork. I adore home cured bacon.
12Bore

Please, someone design a drool emoticon......
wellington womble

tongue8

How 'bout this one? Wink
arvo

Man you guys that looks great! Hugh FW eat your heart out. Smile
vegplot

arvo wrote:
Man you guys that looks great! Hugh FW eat your heart out. Smile


Recipe?
Jamanda

vegplot wrote:

Recipe?


Just what I was thinking.
arvo

vegplot wrote:
arvo wrote:
Man you guys that looks great! Hugh FW eat your heart out. Smile


Recipe?


First, catch your Whittingstall...
dpack

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
jocorless

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
RichardW

Thats a loin or "back" as in back bacon.
VSS

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!
dpack

i have some 3 year streaky which will need soaking Laughing
Brownbear

The bacon was lovely; the salami are also excellent.
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