Cooking with Jonny69: Home cured bacon

I'm just about to give mine another rub (oo err)

this is the 3rd rub, started it on saturday afternoon so shouldn't be far off


how do I know its ready?
 
going to try this. quality bacon is expensive so i'm going to make a load and freeze it :)

anyone how to make a nice ham? i've heard you can hang a ham out in your garden for a nearly a year curing? would make a good xmas treat next year!

PS: jonny you are a LEGEND, keep up the good work
 
after the first salting there was about a mug full of liquid, today there was about 4 tablespoons

so once there is next to no liquid coming off it is ready?
 
JBuk said:
after the first salting there was about a mug full of liquid, today there was about 4 tablespoons

so once there is next to no liquid coming off it is ready?
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I reckon 3 days with a rub per day and it's done. Like the others said, it gets too salty if you cure it for 4 days or more. Mine is on the limit of the saltiness I can take, which was a salt rich rub for 3 days. Next one I do will be more sugar in the mix :)
 
Jonny69 said:
I reckon 3 days with a rub per day and it's done. Like the others said, it gets too salty if you cure it for 4 days or more. Mine is on the limit of the saltiness I can take, which was a salt rich rub for 3 days. Next one I do will be more sugar in the mix :)
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I've been doing 3 tbsp of salt, 4 tbsp white sugar, 1 tbsp of dark brown sugar, 1 tsp of fresh cracked black pepper

I don't mind if it fails , I only paid £3 for fairly big slab :)
 
The_blue said:
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Awesome :D

Matblack has some on the go with a higher ratio of sugar in the mix, so we'll have to see how his comes out. I need to get my second batch going tonight because I've eaten all of mine already :D
 
looking good there. I tend to get my butcher to give me more of a loin cut now for more traditional back bacon, but I started my experiments with belly too. My butcher is a good friend and often offers suggestions to me now for different cures or things to try. I very much recommend maple syrup in the cure for your bacon too.

It's a dangerous thing to get into as I now have a meet slicer, sausage maker and meat mincer too, so it gets expensive.When the weather gets nicer I'm looking forward to cold smoking some of my sausages too this year. mmmmmmm. 2 more months till I get to try my cured ham too!
 
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