Cooking with Jonny69: Home cured bacon
- Thread starter Jonny69
- Start date
Man of Honour
I'm so going ot have to do this.
Just done it myself, had to use super cheap basics gammon but i'm sure the results will still be better than the rubbish you buy off the shelf. This is only a test run, after i've observed the results of this attempt i'm off to my local butchers for a decent cut of pork belly.
Cheers Jonny
Cheers Jonny
Oh man that is so tempting, brushed with a little honey and barbqued whole
Oh man that is so tempting, brushed with a little honey and barbqued whole
Do it! And send me half
yep, have you accidentally blocked images from there in ff?
try clicking the link.
http://www.dropfiles.net//files/319/cooking/IMG_3407.JPG
I'm using explorer, the link doesn't work either
its like dropfiles is blocked but I have no idea why
I gave it a third rub today. Not much to report really, so no pictures, but the meat has firmed up quite a bit and it's a bit darker in colour 
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- 24 Apr 2007
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- 468
I gave it a third rub today. Not much to report really, so no pictures, but the meat has firmed up quite a bit and it's a bit darker in colour
I'm so glad this was at the end of a bacon curing thread, on it's own it could have another meaning
Soldato
Well, I went in 3 supermarkets today and couldn't find any pork... WTF!?!?! Well, they had pork chops and mince...
I want to make bacon!
I want to make bacon!
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- Joined
- 24 Apr 2007
- Posts
- 468
Pork chops become bacon chops.
Ahhaa giving me ideas now
sure does sound tempting lol you'd have to be very hungry though lol
Soldato
How do you cut that bit down to cook? :/
This is it, the moment of truth! The last step is to tip off the last of the liquid and wash off any remaining rub. Then the meat is patted dry and it's ready to slice and cook:
The end isn't very square so I got my sharpest knife and lopped a dodgy thin slither of the end off for a test rasher. Few holes in it but who cares:
Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying:
Tasted pretty good, a bit salty, but it was the outside slice so I expect the others won't be so bad. You can see it's quite dark in colour, it has hardly shrunk at all and all that was left in the pan was a little fat that cooked out. It's hard work to cut raw so you'll need a VERY sharp knife and the skin is quite tough to get through. I reckon a ham slicing knife (one of the long thin ones) would make this a lot easier, but for now my deadly meat cleaver will have to do
The end isn't very square so I got my sharpest knife and lopped a dodgy thin slither of the end off for a test rasher. Few holes in it but who cares:
Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying:
Tasted pretty good, a bit salty, but it was the outside slice so I expect the others won't be so bad. You can see it's quite dark in colour, it has hardly shrunk at all and all that was left in the pan was a little fat that cooked out. It's hard work to cut raw so you'll need a VERY sharp knife and the skin is quite tough to get through. I reckon a ham slicing knife (one of the long thin ones) would make this a lot easier, but for now my deadly meat cleaver will have to do
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