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Curing Stuff


Jonty
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I'm heading up to Scotland on a stalking trip in a few weeks time.  I thought I'd take something a bit different up for breakfast with the lads.  It's called Buckboard Bacon, its cured pork shoulder rather than belly or loin and it's cured in salt, sugar and molasses/treacle.  You then slowly cook/hot smoke it before slicing.  You can eat it like ham, or fry it - it's absolutely lovely fried.

Whilst I was at it I've put a pork jowl in to cure to make some guanciale which is air dried.  After a week in the cure it'll get hung up in my boiler room until it's lost 25%-30% of its original weight.  If you've ever hankered over making a prosciutto or parma type ham, having a few goes with dead cheap cut such as a jowl is a great way to get your techniques honed without the worry of it all going wrong with an expensive leg.

Hopefully a few more pics to follow as things develop.

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Edited by Jonty
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1 hour ago, old'un said:

They both sound nice, is the jowl cure different from the Buckboard Bacon as that looks darker.

Yes mate.  The bacon cure is a mix of curing salt, sugar, salt, treacle, garlic powder and onion powder.  And will be cooked like a ham before I slice it for frying.  The jowl is curing salt, salt and a twist of pepper.  I will be air dried like Parma ham, only for less time.  Come up ferreting and ‘ll make you a bacon buttie!

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11 hours ago, Scully said:

Had never heard of Guanciale, but will certainly give it a whirl as I enjoy making a good carbonara. 👍

Excellent in carbonara. There's plenty on Utube about making PROPER carbonara (i.e. no cream).

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13 hours ago, Scully said:

Had never heard of Guanciale, but will certainly give it a whirl as I enjoy making a good carbonara. 👍

Scully, if you get stuck for pork jowls.  There’s a butcher near me who has a mail order business called Gridiron Meat he specialises in American BBQ cuts and cuts of meat for home curing and smoking with free delivery over £45 - I’m not affiliated to him in any way but he’s really good.

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3 minutes ago, Jonty said:

Scully, if you get stuck for pork jowls.  There’s a butcher near me who has a mail order business called Gridiron Meat he specialises in American BBQ cuts and cuts of meat for home curing and smoking with free delivery over £45 - I’m not affiliated to him in any way but he’s really good.

Thankyou. Will give our local a chance first, but thanks for the info’. 👍

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10 minutes ago, Scully said:

Thankyou. Will give our local a chance first, but thanks for the info’. 👍

I know what you mean, great to support your local butchers.  A few years ago I approached mine for some meat for making sausages with, I was a bit embarrassed to be buying sausage ingredients when he had piles of bangers in front of me.  But he was genuinely interested and after that would sort me out any cut I needed for curing/pastrami/salami etc……usually on the basis that he got a try of the end result.

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Hi jonty I have a couple of pigs due to be processed and was wondering what to do with the heads that dry cure for the joules sounds just what I am after plan to cure some shoulder to  have you got any sausage mix recipes you like to use any info will be grateful 

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On 06/11/2021 at 16:17, Ian willetts said:

Hi jonty I have a couple of pigs due to be processed and was wondering what to do with the heads that dry cure for the joules sounds just what I am after plan to cure some shoulder to  have you got any sausage mix recipes you like to use any info will be grateful 

Hi Ian

probably best to go the the weschenfielder website.  They have loads or recipes and pre-made mixes …. You’d be spoilt for choice.   I bet they will taste great with your own pork!

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Hi jonty yes someone else recommended that supplier I just wondered if you had any you had used yes I have enjoyed rearing the pigs but I am also looking forward to eating them I don’t want to waste any of it was thinking of a pigs cheek broan but I like the sound of your cue better thanks for your reply 

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  • 2 weeks later...
On 05/11/2021 at 19:21, mgsontour said:

I'll borrow a ferret as long as I get one of your butties

No ferret needed matey - pop by anytime you’re passing.

I’ve taken the jowl out of the fridge and given it a rinse to wash off the remaining cure.  I’ve weighed it and will now hang it in my boiler room, erm, curing chamber until it has lost 25% of the original,weight.  I’m looking forward to seeing how it turns out.

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I’ve taken the jowl out of the fridge and given it a rinse to wash off the remaining cure.  I’ve weighed it and will now hang it in my boiler room, erm, curing chamber until it has lost 25% of the original,weight.  I’m looking forward to seeing how it turns out.

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Roll on breakfast - I’m ready for a bacon and egg banjo!

Took the meat out of the cure yesterday, rinsed it and cooked it on a really low heat until it hit 60 degrees internal temp - this is an American style bacon which is effectively already cooked.  But, when you fry it up, the sugars from the cure caramelise up and you have a really fantastic sweet yet salty bacon.   You can see in one of the pics how much liquid has come out of the meat - that’s the whole point of curing and how bacon lasts, the less moisture in the meat is on e if the things that makes it more difficult for bacteria to live/breed in it.  

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  • 2 weeks later...

I thought I’d have a go at making some venison bresaola- I’ve made it with beef before but never tried venison.  I broke down a haunch last night and have used a very basic cure seasoned with fennel, juniper, bay and black pepper.  It’ll sit in the fridge for a week or so before heading out to my boiler room, I mean curing room 😀 to hang and air dry for a few weeks.

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