Jonty Posted October 9 Report Share Posted October 9 I called in at the supermarket this afternoon and they had pork loin joints on sale so I picked one up to make some bacon with. I recently received a care package from some friends in Vermont, which included some very nice maple syrup. I’ve made ‘black bacon’ before with treacle, so I wondered what the addition of some good maple syrup would taste like - should find out in a few days 😀 Quote Link to comment Share on other sites More sharing options...
sandspider Posted October 10 Report Share Posted October 10 I bet that'll taste amazing. What do you rub it in, just salt and maple syrup? Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 10 Author Report Share Posted October 10 31 minutes ago, sandspider said: I bet that'll taste amazing. What do you rub it in, just salt and maple syrup? Thanks, it's a DIY bacon cure mix of salt, sugar and Cure#1 (nitrite) and then I just poured some syrup into the bag after rubbing the cure on the meat Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted October 11 Report Share Posted October 11 Just a pork loin, some cute and a vacuum sealer? Might have to buy myself a vacuum sealer Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 16 Author Report Share Posted October 16 On 11/10/2024 at 12:21, Lloyd90 said: Just a pork loin, some cute and a vacuum sealer? Might have to buy myself a vacuum sealer Absolutely Lloyd, basic cure is very straightforward. You don't really need to splash out on a sealer, just use a plastic bag and squeeze the air out - it doesn't need to be super tight, I just like to try and keep the cure in contact with the meat. Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted October 17 Report Share Posted October 17 On 10/10/2024 at 10:32, Jonty said: Thanks, it's a DIY bacon cure mix of salt, sugar and Cure#1 (nitrite) and then I just poured some syrup into the bag after rubbing the cure on the meat Thanks to your inspiration I have just done the same with a couple of pork loin joints from the market meat man! Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 17 Author Report Share Posted October 17 4 hours ago, Sussexboy said: Thanks to your inspiration I have just done the same with a couple of pork loin joints from the market meat man! Brilliant!! Please feel free to add pictures !! Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted October 19 Report Share Posted October 19 On 17/10/2024 at 22:01, Jonty said: Brilliant!! Please feel free to add pictures !! There you go…… Just been out to the garage fridge and turned it over. The bacon that is, not the fridge 😁 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 19 Report Share Posted October 19 Looking forward to the end result. Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 19 Author Report Share Posted October 19 3 hours ago, Sussexboy said: There you go…… Just been out to the garage fridge and turned it over. The bacon that is, not the fridge 😁 Superb! Looking forward to the results! I rinsed my bacon off last night and left it uncovered in the fridge to dry out overnight. I have to say that I really was looking forward to breakfast this morning. I didn’t use masses of maple syrup in the cure, you can taste it but it’s not overpowering - it tastes the sweetest in the bits of crispy fat! overall, I’m really pleased with the results. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 19 Report Share Posted October 19 Now, when you start to deliver, I could really go for that. Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 19 Author Report Share Posted October 19 2 hours ago, TIGHTCHOKE said: Now, when you start to deliver, I could really go for that. If you were closer I’d gladly drop some off 👍 Quote Link to comment Share on other sites More sharing options...
Bigbob Posted October 19 Report Share Posted October 19 Looks very nice and plenty bacon on your roll Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 19 Author Report Share Posted October 19 24 minutes ago, Bigbob said: Looks very nice and plenty bacon on your roll Thanks 👍 I’m a professional estimator and our mantra is ‘you’re better looking at it than for it’ … I try and apply that saying to most aspects of my life 😀 Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 21 Report Share Posted October 21 Bloody superb...well done Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted October 22 Report Share Posted October 22 The last picture is virtually porn 😜. Quote Link to comment Share on other sites More sharing options...
Robden Posted October 22 Report Share Posted October 22 On 11/10/2024 at 12:21, Lloyd90 said: Just a pork loin, some cute and a vacuum sealer? Might have to buy myself a vacuum sealer I bought one (a cheap one) a couple of years ago, for when buying half a pig or lamb to freeze. Never thought of using it for this though. 😃 Quote Link to comment Share on other sites More sharing options...
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