Home dry-cure bacon

lloyd · Home dry-cure bacon

Just had a sarnie each of this, and what a disappointment!!

I cured for a week using sugar and salt mix, then tonight I washed the joint, dried it, carved off a few rashers and fried them. They are tough, full of gristle and bone, and almost impalatably salty. Anyone else done this?....If so was your experience different?...As it is, I won't be doing this again but if anyone has a happy memory of this, I might try their way next time.

Cabbagepatch

Slightly disappointing but very tasty. I wonder if it needs to be left a while longer before being eaten?

In my humble opinion, definitely worth another try Smile

Leonie2

Home cured but use Franco's mix, can't remember how long for, about a week I think it was. All the instructions are with the pack of cure mix. Really nice. Don't give up Lloyd, I've heard the RC way of curing bacon can be too salty, definitely try Franco's and get yourself a decent chunk of pork to try it out on, Alison, Debbie or Paula should be able to help you with that. Very Happy

n

Is franco "sausagemaker"?
Is there a website?
We have a lump of pork in the freezer which I bought for sausages and then stupidly froze, forgetting that I would then need to freeze the raw sausages so it would need to be re-frozen. Maybe making bacon is the answer.

n

Guest

Yes franco is the same n.

Dx

Leonie2

here's the link n

http://www.sausagemaking.org/

n

I just went to buy some... but you have to buy enough for 25 kg of bacon at once!!!
I only want to try it to see how it goes. Sad

n

Leonie2

hmmm, didn't think about that, we had a whole pig to process when we bought and did about 20kg of bacon. perhaps they'll do you a sample size, worth a try?

alison

Try curing it for 3 days only. It is a lot less salty.

If it was gristle, and bone, I am afraid that was the meat, not the cure!

nanny-now and forever

i did the rivercottage one and did indeed find it salty so before i use it, i soak if for a maybe half an hour...makes lovely boston backed beans

hanging in somebodies garage about 5 miles from here is our very first proscuitto..it has been in there air drying since april and mr mate reckons it's just about ready

that was dry cured, wrapped in muslin and then just hung up to dry

have another go lloyd, it's worth the effort you know and you will resent buying any at a supermarket again..............

lloyd

Okay I won't give up. Maybe I used the wrong bit of belly pork, and need the fatter chunk. This bacon is very fatty, and rather lacklustre flavour. I'll try a different recipe, or maybe hot smoke a lump instead, once CP has bought me my smoker.......................................................

fish

hello lloyd,ive just posted some recipes for making your own cure rubs,leave for 3-4 days ,no need to wash,prick the rind with a skewer all over befor rubbing the cure in.PM me if you need any help. Very Happy

lloyd

Ok thanks, I'ltake a look Very Happy

mrutty

3 days and a good wash here.

Meat quality and breed makes the difference. Alison's pigs taste different to Debbie's pigs. We like both but there is a difference.

lloyd

Becki

Actually I'm not sure I like the bacon, it still is far too salty for me. Dosn't bother me if he dosn't wash. i don't get close enough to smell him.

alison

lloyd

Awwwwww Bless him. All those years on Hard Routine in the field have made him what he is. Wink