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Bacon Cure

 
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Springerlover



Joined: 17 Nov 2004
Posts: 10
Location: Wickford Essex
PostPosted: Wed Nov 17, 04 4:20 pm    Post subject: Bacon Cure  Reply with quote    

Hi
I have just bought some bacon cure from a link on the River Cottage site sausagemaking.org has anyone used this its the smoked flavour one I have never made bacon before & a little nervous, I'm going to order a nice piece of belly from the butchers what sort of weight do I ask for?
also can I then put things like treacle/stout on after this or is this a totally separate cure?
Helen

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26661
Location: escaped from Swindon
PostPosted: Wed Nov 17, 04 4:47 pm    Post subject: Reply with quote    

I'd recommend using the cure straight or with suger, you need a baseline result first IMHO to them compare to.

I do about 4-6 kg at a time, and the only really good results (all were nice) I have had is with the sausagemaking.org cure.

You do not need tons of cure just enough to be able to rub in, the process does seem pretty forgiving

jema

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Wed Nov 17, 04 8:14 pm    Post subject: Reply with quote    

I would concur with that. The black treacle would be a different cure altogether.

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