halfbee Posted October 12, 2012 Report Share Posted October 12, 2012 Great thread, thanks for all the info so far. Quote Link to comment Share on other sites More sharing options...
colin lad Posted October 12, 2012 Report Share Posted October 12, 2012 This is a great thread Jonty. I've just ordered the cure from Weschenfelder and will be getting the belly pork next week. i will make sure i put you a very nice one by mate see you next week colin Quote Link to comment Share on other sites More sharing options...
PhilR Posted October 13, 2012 Report Share Posted October 13, 2012 Thanks Colin. I was going to ask you when I pick it up if you'd be happy for me to give your firm a plug. Quote Link to comment Share on other sites More sharing options...
colin lad Posted October 13, 2012 Report Share Posted October 13, 2012 Thanks Colin. I was going to ask you when I pick it up if you'd be happy for me to give your firm a plug. the more plugging the better mate thanks, jonty you say you make bbq ribs with the bones but have you tried curing them i do it at the shop with smoky cure and sell them as bacon ribs they are great and sell very well colin Quote Link to comment Share on other sites More sharing options...
hafod Posted October 16, 2012 Report Share Posted October 16, 2012 for anyone interested , from amazon uk , written by **** strawbridge ( big moustauche fame ) and his son james , called curing and smoking isbn no ; 978-1-84533-657-8 176 pages hard backed £ 12.99 some interesting info on homesmoking and curing meat & game air dried ham , salami making , pastrami , beef jerky , smoked pigeon breast ,dry cured duck breast , and fish curing and smoking etc , might interest someone wanting to start doing a bit of home curing and homesmoking andy Quote Link to comment Share on other sites More sharing options...
bi9johnny Posted October 17, 2012 Report Share Posted October 17, 2012 Does anyone use a cold smoke generator. I am just making mine now ready to smoke Thursday evening Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 17, 2012 Author Report Share Posted October 17, 2012 Does anyone use a cold smoke generator. I am just making mine now ready to smoke Thursday evening I use one mate - a brilliant piece of kit! Is it the first time you'll be using it? Quote Link to comment Share on other sites More sharing options...
vulpicide Posted October 18, 2012 Report Share Posted October 18, 2012 I have a bit of pork in curing just now and have just sent off for an electric slicer (Lakeland) £40.99 I'll let you know the results. Quote Link to comment Share on other sites More sharing options...
bi9johnny Posted October 18, 2012 Report Share Posted October 18, 2012 I use one mate - a brilliant piece of kit! Is it the first time you'll be using it? yes jonty just made it last couple of days test it today in work and then hope to smoke my sweet cured molasses bacon tonight Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 18, 2012 Author Report Share Posted October 18, 2012 Good luck mate - pictures please!! I don't know if you know aready, but after smoking it, if you wrap the whole joint of bacon tightly in clingfilm or vac pak it for 12/24 houurs before slicing it, the smoke flavour will be much better as it really permeates into the meat. Obviously, easier said than done when you've got a slab of home cured, home smoked bacon staring at you ! Quote Link to comment Share on other sites More sharing options...
PhilR Posted October 18, 2012 Report Share Posted October 18, 2012 Mrs PhilR picked up a nice joint of belly pork weighing 1200gm yesterday from colin lad's butchers shop http://brownsofstagsden.co.uk/ we've bought some very nice meat from him in the past and I'm happy to provide a recommendation. Colin also does a mean molasses cured back bacon himself that is delicious too. This evening we spread the cure over the joint in a 6% ratio to the weight of the meat using 90% of the cure mixed with 10% caster sugar, a five minute job and going on what we used (65gms) I reckon the bag of Weschenfelder cure will last us a lifetime. The joint is now in the fridge sitting in a zip sealed bag and will be left to cure for 4 days, Weschenfelder just say on their instructions between 4 to 6 days and as first timers we prefer to err on the side of caution. Colin cut out the ribs from the joint and gave Mary a little bag of his own cure to do the ribs with and that's now sitting in the fridge too. Quote Link to comment Share on other sites More sharing options...
Zapp Posted October 18, 2012 Report Share Posted October 18, 2012 Sounds great Phil. My test bacon, which used Jonty's cure, is now ready, and it is fantastic. Its a shame my slicing isnt as good, so it is a rather thick cut! I've now got smokers on my mind... Quote Link to comment Share on other sites More sharing options...
colin lad Posted October 18, 2012 Report Share Posted October 18, 2012 (edited) Mrs PhilR picked up a nice joint of belly pork weighing 1200gm yesterday from colin lad's butchers shop http://brownsofstagsden.co.uk/ we've bought some very nice meat from him in the past and I'm happy to provide a recommendation. Colin also does a mean molasses cured back bacon himself that is delicious too. This evening we spread the cure over the joint in a 6% ratio to the weight of the meat using 90% of the cure mixed with 10% caster sugar, a five minute job and going on what we used (65gms) I reckon the bag of Weschenfelder cure will last us a lifetime. The joint is now in the fridge sitting in a zip sealed bag and will be left to cure for 4 days, Weschenfelder just say on their instructions between 4 to 6 days and as first timers we prefer to err on the side of caution. Colin cut out the ribs from the joint and gave Mary a little bag of his own cure to do the ribs with and that's now sitting in the fridge too. Phil with most bacon cures you work on 1/2 thickness of meat per day plus 2 extra days on top so a one inch thick bit of belly will take 4 days, good luck with your bacon mate and good luck with slicing it, i did offer to take rind off but Mary said you wanted it left on hope you have a sharp knife lol colin ps did you try the chorizo and bresola ?? Edited October 18, 2012 by colin lad Quote Link to comment Share on other sites More sharing options...
hafod Posted October 18, 2012 Report Share Posted October 18, 2012 heads up boys another book for everyone interested in curing , this one is the dogs do-dahs on the subject , as frank carson used to say ; its a cracker manual of a traditional bacon curer by maynard davies this has got all the information everyone is looking for in relation to all asspects of curing contents include ;dry cured and brine cured bacon and hams , sausages haggis , salamis ,black and white puddings , pates , faggot making , brawn making , homesmoking etc i would urge anyone interested in home curing to buy this one , its a fantastic read but shop around for a copy , RRP is £25.00 i got my copy on amazon for £15.00 andy Quote Link to comment Share on other sites More sharing options...
PhilR Posted October 19, 2012 Report Share Posted October 19, 2012 Phil with most bacon cures you work on 1/2 thickness of meat per day plus 2 extra days on top so a one inch thick bit of belly will take 4 days, good luck with your bacon mate and good luck with slicing it, i did offer to take rind off but Mary said you wanted it left on hope you have a sharp knife lol colin ps did you try the chorizo and bresola ?? That's a different story to the one I got, Mary said you recommended leaving the rind on! It's very difficult to get off and we gave it up as a bad job and left it on. The chorizo and bresaola we've saved for the weekend, will let you know Monday. Quote Link to comment Share on other sites More sharing options...
colin lad Posted October 20, 2012 Report Share Posted October 20, 2012 (edited) That's a different story to the one I got, Mary said you recommended leaving the rind on! It's very difficult to get off and we gave it up as a bad job and left it on. The chorizo and bresaola we've saved for the weekend, will let you know Monday. ha ha i said you can leave it on but you will struggle to slice it, if you trying to take it off lay it rind side down on your work top hold the knife at a 45degree angle take hold of the corner of the rind keeping knife still pull the rind towards you must be a sharp knife though colin i did point out that all the bacon i cure at work has rind removed Edited October 20, 2012 by colin lad Quote Link to comment Share on other sites More sharing options...
PhilR Posted October 20, 2012 Report Share Posted October 20, 2012 ha ha i said you can leave it on but you will struggle to slice it, if you trying to take it off lay it rind side down on your work top hold the knife at a 45degree angle take hold of the corner of the rind keeping knife still pull the rind towards you must be a sharp knife though colin i did point out that all the bacon i cure at work has rind removed Women eh! Quote Link to comment Share on other sites More sharing options...
BangBangNik Posted October 21, 2012 Report Share Posted October 21, 2012 Just ordering the weschenfelder bacon cure now and while I'm ati it I think I will be ordering some dried pigs blood to have a crack at my own black pudding. The wife won't be too pleased but I'm very excited. If all goes well, one of the pro q smokers may be winging its way to me as we'll. Quote Link to comment Share on other sites More sharing options...
bi9johnny Posted October 22, 2012 Report Share Posted October 22, 2012 well tonights the night i slice my molasses cured back bacon, i had it in the smoker yesterday with my newly made smoke generator for 5 hours then wrapped in cling film and refrigerated for 24hours will try and snap some photos of it whilst i slice it later Quote Link to comment Share on other sites More sharing options...
AlistairB Posted October 24, 2012 Report Share Posted October 24, 2012 (edited) D'oh, in a moment of madness, i've just ordered a Pro dodah smoker thingy, wood dust, a vac packer with spare bags, just need to get the cure ordered now and give the garage man fridge a clean! Spoke to my butcher last night, he's all lined up to get the meat in. I'll do bacon first, then some smoked salmon, then some cheese, then i'll have a heart attack! AB PS Colin, Adam Clayton sends his regards! Edited October 24, 2012 by blackla Quote Link to comment Share on other sites More sharing options...
PhilR Posted November 1, 2012 Report Share Posted November 1, 2012 The streaky bacon was quite passable, my knife skills aren't great so the rashers were a bit thick and not uniform. A bit saltier than we normally have so perhaps need to either reduce the amount of cure used or the time left on it. We've got a loin joint going now with a wet molasses cure to see how that turns out. Quote Link to comment Share on other sites More sharing options...
vulpicide Posted November 1, 2012 Report Share Posted November 1, 2012 My cured loin was saltier than I liked so this time I'm doing streaky but curing for 5 days instead of 7. Lidl's have an electric slicing machine for £35 Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 1, 2012 Report Share Posted November 1, 2012 My cured loin was saltier than I liked so this time I'm doing streaky but curing for 5 days instead of 7. Lidl's have an electric slicing machine for £35 curing work on 1/2 inch per day with 2 day on top no more streaky is about 1 inch thick so 4 days max colin Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 1, 2012 Author Report Share Posted November 1, 2012 I lucked out on ebay the other day, managed to get this berkel slicer for less than 70 quid needs a bit of a clean, but seems a great price. Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 1, 2012 Report Share Posted November 1, 2012 Oh baby, that is a serious bit of kit. Quote Link to comment Share on other sites More sharing options...
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