rimfire4969 Posted November 18, 2014 Report Share Posted November 18, 2014 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 Quote Link to comment Share on other sites More sharing options...
la bala Posted November 18, 2014 Report Share Posted November 18, 2014 I can smell it sizzling now. Quote Link to comment Share on other sites More sharing options...
kyska Posted November 18, 2014 Report Share Posted November 18, 2014 Great job! I used to do these things, it's a shame I don't have the time at the minute. So satisfying. Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 18, 2014 Report Share Posted November 18, 2014 Looks fantastic, was thinking of getting a pig or two so will try this first to see how we get on, cheers Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 18, 2014 Report Share Posted November 18, 2014 your post made me hungry, just of for a bacon sarnie. well done i bet that is first class bacon not like the rubbish mass produced stuff. Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted November 18, 2014 Report Share Posted November 18, 2014 Just had dinner, but seeing that made me salivate. Can you use that method and leave the rind on. Love the rind when its fried all crispy. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 18, 2014 Author Report Share Posted November 18, 2014 Looks fantastic, was thinking of getting a pig or two so will try this first to see how we get on, cheers You must get some pigs, there is nothing better than meat from you own pigs. Only reason I got my pork from a good butcher is none of my pigs are ready for slaughter at the moment and I needed a load of bacon for a boys long weekend away starting Friday. Quote Link to comment Share on other sites More sharing options...
Bluebarrels Posted November 18, 2014 Report Share Posted November 18, 2014 Well done mate interesting post BB Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 18, 2014 Report Share Posted November 18, 2014 well done that man looks a good job, lauriusgarrulus yes you can leave the rind on but it will make it more difficult to slice colin Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 18, 2014 Author Report Share Posted November 18, 2014 well done that man looks a good job, lauriusgarrulus yes you can leave the rind on but it will make it more difficult to slice colin That is high praise thank you. You are one of the people who got me started on curing. Still looking for a good Bilton recipe though. Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 18, 2014 Report Share Posted November 18, 2014 keep it simple with biltong lean beef silverside cut in strips with the grain lightly cover with rock salt leave for an hour scrape salt off brush with vinegar lightly dust with pepper and coriander and hang to dry may not be the traditional way but it's how i do it at the shop and it sell's well colin Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 18, 2014 Author Report Share Posted November 18, 2014 keep it simple with biltong lean beef silverside cut in strips with the grain lightly cover with rock salt leave for an hour scrape salt off brush with vinegar lightly dust with pepper and coriander and hang to dry may not be the traditional way but it's how i do it at the shop and it sell's well colin You sir are great, thank you. Got a feeling my wife is going to hate you. More meat hanging from here and there. Quote Link to comment Share on other sites More sharing options...
garygreengrass Posted November 19, 2014 Report Share Posted November 19, 2014 Now that does look nice Quote Link to comment Share on other sites More sharing options...
Richie092 Posted November 19, 2014 Report Share Posted November 19, 2014 Thanks for posting this and the link to weschenfelder you have inspired me to have a go. Quote Link to comment Share on other sites More sharing options...
AlistairB Posted November 19, 2014 Report Share Posted November 19, 2014 Looks great, i use loin for mine, but basically follow the same process as you, but then home smoke it before slicing - delicious! AB Quote Link to comment Share on other sites More sharing options...
Richie092 Posted November 19, 2014 Report Share Posted November 19, 2014 How long would that bacon store for before you have to use it do you recon? Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 19, 2014 Report Share Posted November 19, 2014 We have had ours checked at 4 weeks and they were fine though we vac it soon after slicing but to leave in a domestic fridge i would say 2 weeks is ok, unless you dry curing then a whole lot longer, as for biltong a year plus Colin Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 19, 2014 Report Share Posted November 19, 2014 keep it simple with biltong lean beef silverside cut in strips with the grain lightly cover with rock salt leave for an hour scrape salt off brush with vinegar lightly dust with pepper and coriander and hang to dry may not be the traditional way but it's how i do it at the shop and it sell's well colin Sounds good mate, can we sample a bit of that next year? Quote Link to comment Share on other sites More sharing options...
Richie092 Posted November 19, 2014 Report Share Posted November 19, 2014 Cheers Colin. Maybe dry curing might be the answer. We wouldn't get through enough in 2 weeks to make it worthwhile. It looks like a great hobby for a foodie though. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 19, 2014 Author Report Share Posted November 19, 2014 Cheers Colin. Maybe dry curing might be the answer. We wouldn't get through enough in 2 weeks to make it worthwhile. It looks like a great hobby for a foodie though. I do a batch then barter with some, give some away and freeze what I don't need in the next couple of weeks for later date. If you are going away and staying with friends its a great thing to get up and cook everyone a bacon sarnie with your own bacon. Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 19, 2014 Report Share Posted November 19, 2014 bacon will always freeze the you have the best part of a year so long as it's wrapped well and don't get freezer burnt , sure we can sort some out for next spring thunderbird colin Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 19, 2014 Report Share Posted November 19, 2014 I meant biltong, but all donations accepted Quote Link to comment Share on other sites More sharing options...
colin lad Posted November 19, 2014 Report Share Posted November 19, 2014 I meant biltong, but all donations accepted Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 19, 2014 Report Share Posted November 19, 2014 Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 20, 2014 Report Share Posted November 20, 2014 Jonty on here was kind enough to send me some bacon cure and instructions. It was gorgeous! Quote Link to comment Share on other sites More sharing options...
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