Mine knocks meat down at about 7pm most days, when I go in, scoop it all up and load up my freezer 
Cooking with Jonny69: Home cured bacon
- Thread starter Jonny69
- Start date
Day off today: breakfast time
Carve three thick slices of home cured bacon:
Butter two thick slices of bread, fresh from the bakery:
Fry the bacon with a free range egg, runny yolk and slightly crisp bottom:
Serve immediately with a lightly frothed latte, straight from the espresso machine:
Add ketchup or brown sauce to taste. I'm having mine virgin today
Edit: looks like the bandwidth is killed on the original pics, they should be back up soon...
Carve three thick slices of home cured bacon:
Butter two thick slices of bread, fresh from the bakery:
Fry the bacon with a free range egg, runny yolk and slightly crisp bottom:
Serve immediately with a lightly frothed latte, straight from the espresso machine:
Add ketchup or brown sauce to taste. I'm having mine virgin today
Edit: looks like the bandwidth is killed on the original pics, they should be back up soon...
Last edited:
The bacon is quite dry on the outside initially but after a few days it evens out. Maybe your salmon needed to sit and mature for a bit?
Yup, still belly, with the skin cut off 
I may have a breakthrough here. I have done a short cure and the saltyness is gone, so as long as it can last the two weeks or so it takes me to eat it she'll be a good'un.
Two rubs only.
I also had a cunning plan to make cutting the meat easier, cut across the meat instead of along it. Duh.
Less liquid came out in the cure because of the shorter time but still no shrinkage in the pan and no white slime, which begs the question... what the hell do the supermarkets do to it?
Two rubs only.
I also had a cunning plan to make cutting the meat easier, cut across the meat instead of along it. Duh.
Less liquid came out in the cure because of the shorter time but still no shrinkage in the pan and no white slime, which begs the question... what the hell do the supermarkets do to it?
Last edited:
That'll be fine fella
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 
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
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
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
Last edited:
Photoshop
Last edited:
Dude, no! You gotta have real butter!Was looking good until you put butter on the bread
Butter ruins a bacon sandwich for me
Another thread revival, I'm spotting a trend
I've added explosives to the rub for the first time so I'll see if it comes out differently. It's not much saltpetre: just 2g for every 100g of salt. Something I didn't think about though - I've got it ground up with the salt and there's sugar int he jar as well. Lets hope there's not a bang in the night
JHeaton: best cut to start with is belly, which you can get in Waitrose and Tesco, but not always Sainsbury's. You can use loin but it's a bit more expensive if you haven't cured anything before
I've added explosives to the rub for the first time so I'll see if it comes out differently. It's not much saltpetre: just 2g for every 100g of salt. Something I didn't think about though - I've got it ground up with the salt and there's sugar int he jar as well. Lets hope there's not a bang in the night
JHeaton: best cut to start with is belly, which you can get in Waitrose and Tesco, but not always Sainsbury's. You can use loin but it's a bit more expensive if you haven't cured anything before
Interesting. I can't say I've had botulism from anything but I have my doubts that the meat we get over here will suffer from it anyway. It is an added faff with the weighing though. If I find it doesn't do anything, chances are I won't use it again and it'll end up being used to blow something up in the garden
but I have my doubts that the meat we get over here will suffer from it anyway. It is an added faff with the weighing though. If I find it doesn't do anything, chances are I won't use it again and it'll end up being used to blow something up in the garden
Not really, still using 2 parts salt to one part dark sugar. Cure it for a day and a half usually, two days if it's a thick bitJonny, any more revisions from your baconating experiences? Looking forward to trying this out but thought you might have some more meaty wisdom to share with us
Oh, and make sure you fry it
Yep, 2% nitrate in the salt here. I think you only have to calculate with the weight of meat if you're leaving the nitrate in the meat mix, for example if you're making sausages.
Zoot, I've found that the leaving the bacon for a week after it has been cured allows the salt to completely permeate. It stops you getting the salty bits at the ends and firms the meat up quite a bit.
In J69 bacon news I had to physically stop myself bidding on a deli meat slicer on Friday. Tasty bit of kit but I had to be realistic and admit to myself that I haven't got the space
In J69 bacon news I had to physically stop myself bidding on a deli meat slicer on Friday. Tasty bit of kit but I had to be realistic and admit to myself that I haven't got the space
Thought I'd bring this thread back to life. I've sorted out some new hosting for the images and I've changed the opening post slightly as the original recipe made bacon that was a bit too salty. Cure time now 48 hours and I add 2% saltpetre to the rub.