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Old 05-03-2013, 14:14
indianwells
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Anyone else done it?

I recently bought a fresh pork belly to make my own. I made up a cure of equal parts salt and Demerara sugar, about 20 crushed Juniper berries and some finely chopped Bay leaves. I put a handful of cure in the bottom of a lidded plastic box, laid the belly in and then another handful of cure on top, rubbing it in well, not forgetting the sides.
Every 24 hours for 5 days I tipped out the liquid that had leached out of the bacon and added a bit more cure mix.
After 5 days I washed all the cure off with water and patted the belly dry with kitchen towel.
I then hung it on a butchers hook to dry completely for about a week.

I thinly sliced 3 rashers and put then in a dry frying pan for a bacon butty. The difference to shop bought bacon was remarkable and it was the best butty i've ever had, no question.

I did the whole process in a room that is always cold with no windows but it can be just as easily done in a normal household fridge.

I don't think i'll ever buy supermarket or butchers bacon again. The process is so simple, it just takes time. Curing bacon yourself may sound daunting but it really is simple. I urge anyone to give it a go, and you will be rewarded with the best bacon ever. After all, is there really anything better than bacon?
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Old 05-03-2013, 14:17
grassmarket
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Back in ye olden days (1970s) every butcher worth the name would make their own bacon. Going back pre-WWII, almost every farmhouse did.
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Old 05-03-2013, 14:18
dollylovesshoes
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Awww sounds really fab Indian! Clever guy.
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Old 05-03-2013, 14:40
indianwells
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Awww sounds really fab Indian! Clever guy.
Hiya dolly! Long time no see! Nah, nothing clever about it, anyone can do it in their fridge, no skill involved whatsoever.
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Old 05-03-2013, 14:58
Lainiomonkio
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I'm really interested in doing this! When you dried it after the curing process, would I be able to do this in the fridge just by popping it in a dish and leaving it (uncovered) in the bottom of my fridge?

How much cure mix did you make?
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Old 05-03-2013, 15:05
Shrike
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Interesting - is sugar and juniper normal in a cure? Does it taste of gin?
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Old 05-03-2013, 15:08
indianwells
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I'm really interested in doing this! When you dried it after the curing process, would I be able to do this in the fridge just by popping it in a dish and leaving it (uncovered) in the bottom of my fridge?

How much cure mix did you make?
Yep, just let it dry out uncovered. I made my cure with 1 kilo of salt and the same of sugar. I keep it in a big Tupperware box and i've got plenty left. It doesn't go off so i'll keep it for the next lot.
I got my cure recipe from the River Cottage cooking school where I recently did their "Pig in a Day" course (which was excellent BTW).
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Old 05-03-2013, 15:12
indianwells
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Interesting - is sugar and juniper normal in a cure? Does it taste of gin?
It doesn't taste of gin, just gives it a nice subtle flavour. You can put any herbs and spices in the cure, coriander seeds, mace etc, there are no set rules. If you Google making bacon at home there is tons of info. It really is simple to do.
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Old 05-03-2013, 15:32
njp
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Yep, just let it dry out uncovered. I made my cure with 1 kilo of salt and the same of sugar. I keep it in a big Tupperware box and i've got plenty left. It doesn't go off so i'll keep it for the next lot.
I got my cure recipe from the River Cottage cooking school where I recently did their "Pig in a Day" course (which was excellent BTW).
No saltpetre in your cure mix. Is this omission deliberate, or due to non-availability?
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Old 05-03-2013, 15:47
indianwells
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No saltpetre in your cure mix. Is this omission deliberate, or due to non-availability?
I didn't use it as on the course I was told if you do it properly you don't need to. They themselves don't use it and serve bacon in the restaurant there so I doubt they'd take the risk if there was any doubts. I did think about it but i've been meticulously careful hygeine wise so I reckon it'll be fine.
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Old 05-03-2013, 16:13
john176bramley
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Did you use regular salt or sea salt?
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Old 05-03-2013, 16:50
Bedsit Bob
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Recipe for bacon.

Slaughter 1 pig.

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Old 05-03-2013, 16:59
mackara
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I just put the pork bellies in a tub of sea salt for 5 days then into the cold smoker for another 3 days along with applewood chippings,this cures, drys and smokes the bacon. I then put it through the slicer then into the freezer or fridge. I use the same process with mackerel, scallops and pork shoulder joints using different types of wood chippings or sawdust.
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Old 05-03-2013, 18:31
degsyhufc
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Anyone else done it?

I recently bought a fresh pork belly to make my own. I made up a cure of equal parts salt and Demerara sugar, about 20 crushed Juniper berries and some finely chopped Bay leaves. I put a handful of cure in the bottom of a lidded plastic box, laid the belly in and then another handful of cure on top, rubbing it in well, not forgetting the sides.
Every 24 hours for 5 days I tipped out the liquid that had leached out of the bacon and added a bit more cure mix.
After 5 days I washed all the cure off with water and patted the belly dry with kitchen towel.
I then hung it on a butchers hook to dry completely for about a week.

I thinly sliced 3 rashers and put then in a dry frying pan for a bacon butty. The difference to shop bought bacon was remarkable and it was the best butty i've ever had, no question.

I did the whole process in a room that is always cold with no windows but it can be just as easily done in a normal household fridge.

I don't think i'll ever buy supermarket or butchers bacon again. The process is so simple, it just takes time. Curing bacon yourself may sound daunting but it really is simple. I urge anyone to give it a go, and you will be rewarded with the best bacon ever. After all, is there really anything better than bacon?
I've looked into in depth but never got around to doing it.
Also want to make pork scratchings.
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Old 06-03-2013, 11:52
LeoLai
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I hate pork....except for bacon.
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Old 06-03-2013, 12:35
smudges dad
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http://www.weschenfelder.co.uk/catal...ring_salt_beef

This site was recommended to me, but I haven't had the time to do it yet.
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Old 06-03-2013, 14:27
indianwells
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Did you use regular salt or sea salt?
I used regular. The sea salt flakes would be too big to get an even cure I reckon. You could use fine sea salt I guess but that would be expensive. Normal cheap salt worked a treat anyway.
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