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bacon curing,step by step(the old way!!!!!!
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Leonie2
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Joined: 14 Jun 2006
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Location: West Sussex
PostPosted: Sun Oct 21, 2007 10:02 pm    Post subject: Reply with quote
Did you follow the instructions that came with the mix Lloyd? I used Franco's mix and it was perfect, not too salty at all. I don't remember exactly now as it was a while ago but it involved leaving the bacon in a plastic bag in the fridge, don't remember much else now.
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lloyd
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PostPosted: Sun Oct 21, 2007 10:10 pm    Post subject: Reply with quote
Instructions didn't come with mine, (but I bought through another party). Having freshened the bacon with several rinses of water it's now succulent and hardly salty at all. Very Happy Back in the fridge now, ready for family consumption.
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Leonie2
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Location: West Sussex
PostPosted: Sun Oct 21, 2007 10:18 pm    Post subject: Reply with quote
Glad you managed to get it right. Very Happy When I did our bacon I had loads, you know how much meat comes with a whole pig! And it occurred to me whilst making it that if the cure didn't work it would be one hell of a waste, I should have practiced with a small piece of meat first. But lucky for me it turned out well.
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fish
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PostPosted: Sun Oct 21, 2007 10:32 pm    Post subject: Reply with quote
anyone got a link to franco's site?
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Leonie2
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PostPosted: Sun Oct 21, 2007 10:37 pm    Post subject: Reply with quote
http://www.sausagemaking.org/
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AnneRatty
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Joined: 04 Jul 2009
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PostPosted: Mon Jul 06, 2009 11:23 am    Post subject: Reply with quote
Somerset Lad wrote:
I have just dry cured some bacon, sweet cure and smoked, made sausages and a load of brawn. Debbie sent down some pigs heads and some loin. They are wild boar x tamworth. Tastes good too. Wink  Laughing


Hi, am new to TPS and desperately seeking advice and recommended recipes!  What cure recipes did you use, and any advice on sausage recipes.  Was going to follow RC recipes, but gather from everyone here that they oftne come out too salty.

Any advice and recipes greatfully accepted!  Thanks
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