I tried making bacon for the first time yesterday. It is in the fridge and will remain there for the next week. It is exciting stuff. I hope it turns out good and yummy. Checked it this morning and a lot of moisture has been drawn out by the salt. Did not expect that much liquid. If this turns out good, I'll look for some heritage pork. I have been told they taste so much better than the white pork.
I make my own Hams every year with juniper berries there are a lot of ways to make bacon including with Malassis a sweeter bacon and not bad and yep your on the ball with the pigs the black pigs are the best for bacon and hams like the Berkshire for one and the old style pigs like the Gloster old spot even the good old saddle back is good for it the black is just a pigment in the skin and when dresseed there all white there just better tasting good luck with it
Will definitely try a different mixture of herbs for the cure next time. We'll have to try this first one and see how it turns out.
Do you use sodium nitrite in your cure mixture? I found that most websites include this in their cure mixture. I didn't use it because I wanted to do it chemical free if possible. Do you think not using it is a problem?
I make up a brine mix my own mixture and soak the bacon or Ham in it if you make bacon the the old way it takes about three to four weeks to cure the new way the inject the bacon with the salt mix and put it on the supermarket shelf to sell ? its like hanging your own meat in the chiller for a month like I do, the meat is that good you wonder why you never did it that way before it has to hang or soak to get the flavours into the meat the last lot of salt beef i did I left in the brine for 6 weeks and then a couple of weeks so 8 weeks in all long back bacon I leave in the mix for about 4 weeks cut and try if not all the way through keep it in there you can tell by cutting into the meat you will see the change of colour cured and not cured if you want some white powder[ sodium nitrite ] PM me your address and i will send you some i have a KG of the stuff and it last for ages Trev
I followed the recipe from the internet. Make up a mix with salt and brown sugar and spices, rub it onto the pork belly and then leave it in the fridge for a week, checking each day and tipping out any excess liquid. At the end of the week, rinse the pork with cool water to wash off the excess mix, dry and leave in the fridge over night. The next day, lightly cook in the oven or smoke it.
I'll try your recipe next time so I can make a comparison.
Once done, how long will the bacon remain good in the fridge? I have bought bacon from the shop to smelled off when removed from the packaging.
yes you are its a sweet cured bacon mostly from the USA but the salt ,sugar ,ground black pepper all goes into the Nice prosciutto making as well I am not a fan of the USA sweet bacon it is nice but I like a salt cured bacon for breakfast with fresh eggs and toast a great way to start the day I will have to dig out my bits and see what does go into it all now its a while from the last time I did it in fact a few years when I had pigs on the place Yep ck your on the ball there it will last for ages salt anything will last if done properly that was the only way before the fridge salt or sun dried
After reading and watching shows of people making their own food, I am eager to try a few out. Nothing beats homemade. We have been making our own mince lamb for pasta. Beautiful. Woolworth is losing more and more of our money....hehe.
Mrs Chooky enjoys making mulberry jam with fruits from our tree. Taste very nice.
chooky I am glad that its catching on. I make all our own bread,we grow our own veggies and the orchard is full of stuff again this year. The berry bushes and trees are in full swing and the conserves are coming out fast we keep enough for the year for us and the kids including beef lamb and pork my mate milks the cows he has I make the cheese yogurt and the butter i have the garlic and onions all hanging up in the shed it would be great if everyone could do this and send the supermarkets broke roll on the tomatoes then the fun starts this is the part I will miss when this place sells its time I down sized
great glad to here that your all going back to making it yourself if you hot smoke your bacon it will last 12/18 mounths cold smoke 6/to 8/ cold curd/brine soke and hang kept in muslin wrap /in dry cool conditions years /we just do wine and marmerlade/jam/odd cider/keep making it share with friends and the supper markets will soon feel the effects
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