Cooking with Jonny69: Home cured bacon
- Thread starter Jonny69
- Start date
Soldato
Meat needs fat to taste nice imho.Am I the only one who thinks the slices are a bit too fatty?
Looks tasty though, i'll have to give it a go for sure!
I'd happily sacrifice some taste to be a bit healthier; it'd still be a lot better than what you get in supermarkets. I guess it also depends on how often you eat it too.
Associate
ok you got me in to it, i defrosted some belly pork last night so i have mine on the way, should be ready for Saturday and breakfast. yum yum
used the 3-1 salt and sugar ratio as well with a little pepper.
wife thinks i am mad lol
used the 3-1 salt and sugar ratio as well with a little pepper.
wife thinks i am mad lol
Soldato
- Joined
- 17 Jan 2006
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- 4,284
Once you've done the rubbing and pouring away parts, can you then portion it up and freeze it ready for use later?
I'm very tempted to give this a try but I don't want to end up eating bacon day after day till it's gone.
I'm very tempted to give this a try but I don't want to end up eating bacon day after day till it's gone.
Soldato
The missus is buying pork belly as we speak. I love streaky bacon, and this looks too good to miss out on. Thinking of doing a maple cure for extra loveliness. I'll post results when it's ready
This may take some time because I've got to wait until I've got a garden or shed to do it inI am looking forward to Jonnys thread on Smoke curing bacon....
Well I've just finished eating mine and it's been just under 2 weeks in the fridge with no signs of deterioration. I just had it wrapped in greaseproof paper. The taste seems to be a bit better after a few days, I reckon because the salt has distributed itself through the meat a bit more evenly. Nothing stopping you from freezing it though.
Soldato
Jonny, you don't appear to have used any Sodium Nitrate in your curing mix. I’ve read some places you should because it prevents bacterial build up and preserves the meat for longer.
What’s your thoughts? Just eat it up quick and leave out the chemicals?
What’s your thoughts? Just eat it up quick and leave out the chemicals?
Last edited:
Associate
Just looked in the fridge,
NO BACON
NO BACON
You don't need a shed to do it really Jonny69. I made a very useable cold smoker from a galvanised steel bin as the smoking chamber, a few meters of aircon ducting to allow cooling and a metal garden planter to put my smoldering chips into. All knocked up in about an hour. Havent smoked my own bacon yet, but did smoke some unsmoked stuff from the shops, as well as cheeses and a glut of trout I had caught.
Soldato
Am I the only one who thinks the slices are a bit too fatty?
Looks tasty though, i'll have to give it a go for sure!
read my posts from page 1
Its the cut thats fatty. But boy does that fat taste good
Soldato
Today was day 3 and still quite a lot of juice coming off when I did the final rub just now, tomorrow it comes out of the rub and will be left for a day.
I am considering making a smoker, it is possible to make a cold smoker without the tubing and very cheaply using (of all things) a soldering iron.
MB
I am considering making a smoker, it is possible to make a cold smoker without the tubing and very cheaply using (of all things) a soldering iron.
MB
Soldato
Of course!
Soldato
Brown sauce. I have a rather nice one called 'Quite Interesting Kentish Brown Sauce', 's very good
MB
MB
