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After some inspiration from some very wise PW members I started curing my own bacon a while ago. I have been meaning to put on here a simple description with photos of how I do it. So here goes. Please excuse my dodgy photos. First I got a full length belly of pork from my very good local butcher and he boned it out for me. I skinned it myself, not the best job but good enough and made some fantastic pork scratchings. I measured out the curing mixture and mixed with some caster sugar a percentage of the weight of the belly. This is rubbed well into the meat all over and making sure to get it in any nooks and crannies. I then wrap the the belly tightly in clingfilm. I then place the belly in the fridge curing it for roughly a day for every half inch thickness plus a couple of days. This belly was roughly two inches think so it was curred for 6 days, turning the belly over everyday and removing any liquid that has come out of it. After the curing time I cut open the clingfilm and rinse the belly well under cold water removing any of the cure that's left. I then dry the belly as much as I can then put it back in the fridge for roughly 24 hours on a rack to dry it out. A whole belly is too big for my slicer so I cut it into two. I then roll the belly tightly up and wrap in climgfilm, this makes it much easier for slicing, also to help slicing I put the rolled up belly in the freezer for a short while to harden it up a bit, this make slicing easier. I slice mine fairly thick peeling back the clingfilm as I go and from this one belly got about 110 rashers of streaky dry cured bacon. I know my bacon will never look as good as shop bought but it taste the best ever and no horrible white liquid coming our of it when you cook it. I would recommend the Supercure mixture from www.weschenfelder.co.uk