Cooking with Jonny69: Home cured bacon

Jonny69 · 8 Feb 2009 at 18:57

jonno.co.uk said:
bought my slab of belly pork from a farm shop earlier for £3.25 - i only have demerera brown sugar. will this work or will i need dark brown sugar?

That'll be fine fella

K.C. Leblanc · 8 Feb 2009 at 19:14

bum said:
What's the major difference between a cured bacon and a normal one?

All Bacon is cured, that's what makes it bacon and not pork.

lookitsjonno · 8 Feb 2009 at 19:59

right mines started - 3 parts course sea salt, 1 part sugar and a touch of pepper. didn't have table salt, sea salt should be fine though (same consistency as the sugar) shouldn't it?

will let you know how i get on.

mine came ribs attached so removed them, any ideas what to marinade them in :cool:

Jonny69 · 9 Feb 2009 at 10:47

Just do the two rubs, it's much better that way. My last lot is still showing no signs of deterioration. Not much left now though

lookitsjonno · 9 Feb 2009 at 10:54

ok so just do another rub tonight, leave 24 hours more, and then eat?

Dazzy_G · 9 Feb 2009 at 11:03

Burnsy2023 said:
I'm so going ot have to do this.

pics of your girlfriend rubbing the meat

Prophet · 9 Feb 2009 at 11:33

Jonny69 - Thankyou for such a great thread. I'm rubbish at most cooking related tasks and would never have thought about doing this. Gonna try it ASAP

Jonny69 · 9 Feb 2009 at 12:14

jonno.co.uk said:
ok so just do another rub tonight, leave 24 hours more, and then eat?

Yup, though once you've washed the final rub off it's better if you can leave it a day to settle. Evens out the flavour

lookitsjonno · 11 Feb 2009 at 22:22

just had my first rasher tonight, smelt GORGEOUS and tasted even better

I want to try and get a leaner piece of meat last time as this one is quite fatty. cannot wait until the weekend for my first bacon sarnie! (ran out of bread

)

how long will it last in the fridge and what is best to wrap it up in? It's currently still in a roasting tray covered in cling film.

big thanks to jonny69

Jonny69 · 17 Jan 2011 at 13:06

Something amazing happened for the first time at the weekend. For some reason my home cured bacon had never met home made bread. I've been curing bacon off and on but they never seemed to meet at the same point.

I've cured off some back bacon this time (edit: photoshop funZ for the strange colours...):

Nice thick slices need some doorstop slices of bread:

Fry:

Butter and load up:

Take precious time out cutting neatly and taking a photo for the benefit of the internet:

And devour greedily :cool:

sigma · 17 Jan 2011 at 13:33

Why is the bacon dark near the bottom?

It does look nomalicious, though!

Tefal · 17 Jan 2011 at 13:35

oh you son of a **** :mad:

Now I want bacon

Wait that's a good thing.

Yay for bacon!

lookitsjonno · 17 Jan 2011 at 13:36

this has reminded me I need to make some more bacon!

Jonny69 · 17 Jan 2011 at 13:38

sigma said:
Why is the bacon dark near the bottom?

It does look nomalicious, though!

Photoshop

.Ox. · 17 Jan 2011 at 14:42

Jonny69 said:
I can make a cracking cuppa

The skill of Legends

randomshenans · 17 Jan 2011 at 14:51

I may have to experiment with different cures for this

Looks ace

markk · 17 Jan 2011 at 14:54

Was looking good until you put butter on the bread :confused:

Butter ruins a bacon sandwich for me

Cosimo · 17 Jan 2011 at 14:57

Jonny69 said:
And devour greedily

You've made me hungry again.

tom_e · 17 Jan 2011 at 14:58

markk said:
Was looking good until you put butter on the bread

Butter ruins a bacon sandwich for me

your doing it wrong, a good bacon sarnie is all about a good application of butter and brown sauce

Makunouchi · 17 Jan 2011 at 16:25

Jonny69: you must live an incredible life. I feel this to be true.

Cooking with Jonny69: Home cured bacon

Man of Honour

Man of Honour

Man of Honour

Man of Honour

Man of Honour