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looking good, might have to try this myself! thanks for the idea.
Cooking with Jonny69: Home cured bacon
- Thread starter Jonny69
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Soldato
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
Temper the meat 1st. Drop it in the freezer till its almost frozen, normal meat freezes at -1.6 so don't be supprised if you get frost 1st.
This will firm up the meat and stop the layers moving while slicing. This is how all comercial thin cut meat is done.
I love you johnny
It was your curry thread that really got me started on cooking currys from scratch, and now I will have to try this. Moving back in with the parents in a few weeks, so it is something to impress them with, although will probably get an OMFGWTFBBQ from my mum
It was your curry thread that really got me started on cooking currys from scratch, and now I will have to try this. Moving back in with the parents in a few weeks, so it is something to impress them with, although will probably get an OMFGWTFBBQ from my mum
Soldato
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That looks amazing, I shall have to give this a go 
Soldato
Man of Honour
How did this turn out in the end jonny?
Soldato
Mine should be ready sunday morning
I've made this before, I bought my dry cure mix from a shop but its easy to make as the OP has mentioned.
Makes lovely bacon, it can be a bit salty but still very nice. One trick is to quickly rinse the meat once it has dry cured for a week, then dry with tea towels. This removes a lot of the salt but doesn't re-hydrate the meat.
Makes lovely bacon, it can be a bit salty but still very nice. One trick is to quickly rinse the meat once it has dry cured for a week, then dry with tea towels. This removes a lot of the salt but doesn't re-hydrate the meat.
As a first attempt it's not bad, by no means perfect but I know what I want to do next time. It's a little salty even in the middle and the taste of coriander seed is a little strong for me, so next cure I will be using just salt, sugar and pepper but with a higher ratio of sugar and maybe cure it for less time
Soldato
good work Jonny
Soldato
As a first attempt it's not bad, by no means perfect but I know what I want to do next time. It's a little salty even in the middle and the taste of coriander seed is a little strong for me, so next cure I will be using just salt, sugar and pepper but with a higher ratio of sugar and maybe cure it for less time
3:1 table salt to soft brown sugar is working great. Also added 1/2 teaspoon ground black pepper and can just make out the pepper heat.
Had a fantactic breaky bap today.
I used the thinner end of the belly this time and gave it 3 days curing.
Going for the thicker, leaner end next time and 4-5 days.
Pork belly is leaner and thicker at the head end and fattier and thinner towards the tail. A whole belly is about 3 foot long.
On this picture you can see what i mean with the head being on the right.
http://kaiquan-industrial.com/Gallery/albums/album05/PORK_BELLY.sized.jpg
Someone has gone to the trouble of leaving the rib meat on and just taking out the bone
, hard work!
Great advice, cheers
Soldato
No problems
Got me thinking and I've started a new beef jerky recipe. Making a chili and garlic version. Will make a thread next time i make is if anyone is interested.
Got me thinking and I've started a new beef jerky recipe. Making a chili and garlic version. Will make a thread next time i make is if anyone is interested.
Soldato
Cooking with a honey glaze can be very nice on meat or burnt brown sugar on the fat especially is good and so simple even a regular 'breakfast cereal for dinner' amateur like myself can do it
Check out this fella before I close him up, that's what I'm talking about:
I take it all back, it's not too salty
I take it all back, it's not too salty
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Soldato
its so... beautiful 
Soldato
Finished mine today!!
Cured, washed dried and nearly frozen
Skin removed, should have done that before as it was a pig to do...
Sliced and ready After the faffing taking the rind off it got to soft at the end.
Cooking! Streaky in a non stick pan only needs dry frying. Otherwise grill it!
Eating! Om Nom Nom!
Cured, washed dried and nearly frozen
Skin removed, should have done that before as it was a pig to do...
Sliced and ready
After the faffing taking the rind off it got to soft at the end.
Cooking! Streaky in a non stick pan only needs dry frying. Otherwise grill it!
Eating! Om Nom Nom!
Soldato
I like how you eat it just by itself Just add beer
Just add beer