Jonty Posted September 30, 2020 Report Share Posted September 30, 2020 I first had this in the states where it was made by an American friend, it’s bacon made with shoulder rather than belly or loin and it’s really, really good. I saw some shoulders joints in Asda the other day - they are usually pretty duff cuts when you take the skin off, but as it will be rolled and tied with string before smoking it doesn’t matter so much. its cure is a mix of Prague powder, salt, brown sugar, garlic powder, onion powder and black treacle/molasses. This will sit in the fridge for a couple of weeks before smoking - the smoking will also cook it. You can eat it like ham, or fry it like bacon, it really does make a killer bacon and egg banjo. although the cure ingredients don’t look too well mixed up - they will all be dissolved by tomorrow, I only had some narrow bags so it was difficult to massage everything once it was in the bag. I’ll post more pics when it’s cured and smoked. Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 11, 2020 Author Report Share Posted October 11, 2020 Quote Link to comment Share on other sites More sharing options...
Ian willetts Posted October 11, 2020 Report Share Posted October 11, 2020 Looks very nice may be with a bit of Colman’s English mustard on the side and a wedge of uncut bread with a spattering of lurpak Quote Link to comment Share on other sites More sharing options...
JDog Posted October 11, 2020 Report Share Posted October 11, 2020 I am salivating at the thought of it. Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 11, 2020 Author Report Share Posted October 11, 2020 Thanks, it is lovely, the boss requested ham and eggs for tea ! The rest will get sliced and vac packed - it’s absolutely delicious when fried up like bacon. Quote Link to comment Share on other sites More sharing options...
snow white Posted October 12, 2020 Report Share Posted October 12, 2020 How long do you smoke it please as I would not like to over cook it Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 12, 2020 Author Report Share Posted October 12, 2020 9 minutes ago, snow white said: How long do you smoke it please as I would not like to over cook it Hi SW, I’m not exactly sure how long I smoked it for as I didn’t time it as I was cooking it to a target temperature rather than time based. I think it was maybe 3 - 4 hours. I smoked it at 95 C until the meat hit an internal temp of 60 C - I use a remote temperature probe to follow its progress. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 12, 2020 Report Share Posted October 12, 2020 That looks splendid....and dirt cheap too! Quote Link to comment Share on other sites More sharing options...
hafod Posted May 1, 2021 Report Share Posted May 1, 2021 That brilliant I've just cured two of these now this afternoon only two small joints 1.560 kgs and 1.675 kgs so looking forwards to them should ready next Saturday going to cold smoke them hopefully as well well done sir nicely done Quote Link to comment Share on other sites More sharing options...
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