home cured bacon

[peter-peter]

you need some good fatty pork, from a sow.

saddleback, gloucester old spot, large white, doesnt matter so long as it has a good fat to lean ratio.

ie 60% fat 40% lean.

you need something to cure it in, i use an old stoneware pot.

best cuts are, belly, or loin, bone less.

1 make sure the pork fits in the container leaving 1 1/2 inch round sides for salt.

2 boil enough water to cover the joint add, a cup of salt and 1/2 cup of vinegar

lower the pork in for no more than 1/2 minute. to kill bacteria.

wipe off and hang to dry in a cool place.

2 hrs or so.

put the pork in your container on a minimum of 1 1/2 inches of salt rind uppermost.

then tightly pack salt all around and 1 1/2 inches on top. press it down well.

a piece of belly, 3 inches thick, will take 11/12 days to cure.

a loin 12/13 days.

then remove from salt, and wash in cold water to remove salt.

hang to dry in a cool airy place covered with muslin to keep the flies off.

4 hrs will do.

put it in the fridge on a piece of greasproof it will keep for weeks.

My little tip.

when you are cooking it lock the door or you will get a load of old codgers breaking in trying to get a slice.

[davo]

I can recommend trying the home made bacon thing, What a difference to the stuff you buy in a shop there is very little comparison between the two.

Not a lot of work involved to create a side of bacon either, the only problem I found was trying to source a good side of quality pig, I bought a few from local butchers but they were pretty thin or too fatty but even these tasted GREAT.

[loopy bunny blaster]

peter.

 

 

sounds booootiful

[LEFTY478]

B)

[peter-peter]

I can recommend trying the home made bacon thing, What a difference to the stuff you buy in a shop there is very little comparison between the two.

Not a lot of work involved to create a side of bacon either, the only problem I found was trying to source a good side of quality pig, I bought a few from local butchers but they were pretty thin or too fatty but even these tasted GREAT.

the fattier the better davo.

when you cook it the fat stays in the pan.

i save it in a jar and use it for roast spuds or yorkshire pudds.

or put a spoon full in the pan and drop a thick slice of bread in.

bootiful

[new to the flock]

I can recommend trying the home made bacon thing, What a difference to the stuff you buy in a shop there is very little comparison between the two.

Not a lot of work involved to create a side of bacon either, the only problem I found was trying to source a good side of quality pig, I bought a few from local butchers but they were pretty thin or too fatty but even these tasted GREAT.

the fattier the better davo.

when you cook it the fat stays in the pan.

i save it in a jar and use it for roast spuds or yorkshire pudds.

or put a spoon full in the pan and drop a thick slice of bread in.

bootiful

 

 

 

 

OOOOOOOOOOOOHH bacon grease fried bread B)

 

and here I thought that was just a me thing

 

Will definately give it a try. I will put up a how to on the Hill Billy Bacon as well as it is another oldtime treat.

 

NTTF

[ROBLATCH]

sounds sooooooooo good ,il give it a go

[davo]

I can recommend trying the home made bacon thing, What a difference to the stuff you buy in a shop there is very little comparison between the two.

Not a lot of work involved to create a side of bacon either, the only problem I found was trying to source a good side of quality pig, I bought a few from local butchers but they were pretty thin or too fatty but even these tasted GREAT.

the fattier the better davo.

when you cook it the fat stays in the pan.

i save it in a jar and use it for roast spuds or yorkshire pudds.

or put a spoon full in the pan and drop a thick slice of bread in.

bootiful

 

 

I agree you need a percentage of fat but you also need the side to have meat on it, about 70%/30% meat to fat would be an ideal for me.

 

As for recipes, a simple one is to rub brown sugar into the bacon joint along with the cure mixture, gives you a BOOTIFUL sweet cure bacon.

[Axe]

One word....Salivating

[WeihrauchPower]

I've been enjoying curing bacon at work recently!

Try slicing it really thin, then render it down with some shallots, a little garlic and fresh rosemary.

Purchase some 4 point lamb racks, slice the racks to a two point. Make an incision between the two points and stuff generously with the mix. Seal off and roast in the oven untill medium/medium rare.

I've gone this far so i may as well continue!

Grate a few potatoes and add a couple of eggs and plenty of the fore mentioned bacon (shredded) with a couple of eggs and a good dose of salt and pepper. Press this mix into a ring (a large biscuit cutter will suffice) on a greased baking tray. Then coat with a little oil and place in a preheated oven at around 160 degrees and cook untill golden.

Steam some fresh green veg such as broccolini and green beans.

Place the rosti on a plate, place the veg on top followed by the stuffed rack of lamb.

Finish the dish with a little jus.

You can make some jus (which is simply a posh word for animal juice/gravy) buy boiling some beef bones with plenty of celery, onion and carrot along with some herbs such as Thyme, Rosemary and a few bay leaves. Boil for at least 10 hours (a good jus is labour intensive but worthwhile), adding water as needed. Strain the jus and return to the boil with plenty of red wine/sherry. Reduce by half to 3/4 depending. You want a thick sauce that isn't to salty. Reduce too far and you'll end up with Marmite.

You can garnish the dish with some peeled and deep fryed sweet potato. It adds a bit of colour!

[peter-peter]

I can recommend trying the home made bacon thing, What a difference to the stuff you buy in a shop there is very little comparison between the two.

Not a lot of work involved to create a side of bacon either, the only problem I found was trying to source a good side of quality pig, I bought a few from local butchers but they were pretty thin or too fatty but even these tasted GREAT.

the fattier the better davo.

when you cook it the fat stays in the pan.

i save it in a jar and use it for roast spuds or yorkshire pudds.

or put a spoon full in the pan and drop a thick slice of bread in.

bootiful

 

 

I agree you need a percentage of fat but you also need the side to have meat on it, about 70%/30% meat to fat would be an ideal for me.

 

As for recipes, a simple one is to rub brown sugar into the bacon joint along with the cure mixture, gives you a BOOTIFUL sweet cure bacon.

yes brown sugar or black treacle does a nice sweet cure.