Making bacon

[patR]

well I was inspired by this too...
Im now into the third day of the proccess, but have completely forgotten to look at it yet... must remember when I get home to drain it and re rub... Im using a sort of aromatic golden sugar we get here... smells like golden syrup... mmmmm yummy, we are so looking forward to this bacon...
Oh my chunk, about 12ins by 6-8 ins and almost 2 ins thick cost me 1.90 euros so as long as is even remotely edible it must be worth the effort.. OH is hounding me to do a ham now too...
Thanks

[Green Aura]

I made some just before Christmas so thought we'd push the boat out and try a few "Christmassy" flavours.

So I added roughly a tablespoon of blackstrap molasses to the basic blend and also clove, juniper and cinnamon (I cheated and used essential oils because I have them to hand and couldn't be bothered grinding them!)

It was soooooooooooo good. No sauce added to those butties

[niknik]

very interested in trying this.
I dont eata lot of bacon, very little realy as find it too salty, but do use the packs of small bacon bits for omelettes etc.

BUT............ how long will it keep?
mind you it doesnt seem as many would know, as seems to get scoffed pretty sharpish

Any ideas? or how to preserve it to keep it longer? will it freze?

[Green Aura]

Bacon keeps for ages in the fridge. It's preserved in salt and sugar!

[bonniethomas06]

It also freezes really well.
I was so pleased with our xmas ham, we brine cured it for 5 days with cloves, (it was a biig leg), boiled it for 90 minutes (in a stock mix), removed the skin, scored the surface and rubbed in mustard and honey and then roasted it for 45 mins.

The best ham I have EVER had!

[oldjerry]

I'd second that ,personally I'd rather do a home made rub with honey/calvados etc,that probably won't keep that long,then slice on cheap electric bread slicer(available £2-3 any car boot sale) then freeze,and take out 1lb at the beginning of each week.

[red]

we make our own bacon now. i use simple sugar and salt cure, put it in a bag and leave it in the fridge. turn it occasionally. dont drain it or nothing.

we used 375g of the cure (ie 250g salt, 125g of soft dark brown sugar) to 2.4 kilos of pork.

i dont think this is a curing level of salt, but i dont need that.. i want bacon flavour. and it is lovely!

[patR]

well we ate some of my first attempt on sunday ... not bad at all. A tad on the salty side for us, but Im going to play around with the mix and see if I can sort that out for next time. But generally a good effort and defo something I'll do again..

[patR]

Does anyone know wether leaving it longer to dry after the final wash off will make it less salty.. I only left ours two days as I just couldnt wait ...

[MKG]

Every time I see this thread title, I laugh.

Anyone remember the 70s poster? Two pigs? And the title in fluorescent pink at the bottom - "Makin' Bacon!"

Maybe you had to be there

Mike

EDIT: Just googled it - it isn't just me after all.

[Big Al]

Every time I see this thread title, I laugh.

Anyone remember the 70s poster? Two pigs? And the title in fluorescent pink at the bottom - "Makin' Bacon!"

Maybe you had to be there

Mike

EDIT: Just googled it - it isn't just me after all.

I remeber the T shirt I used to wear with this logo on......

[Big Al]

Every time I see this thread title, I laugh.

Anyone remember the 70s poster? Two pigs? And the title in fluorescent pink at the bottom - "Makin' Bacon!"

Maybe you had to be there

Mike

EDIT: Just googled it - it isn't just me after all.

[Green Aura]

Where do you think I got it!

We also have a drinking game - two little plastic pigs in a little pot - you shake and throw and you get points (drinks ) depending on what position they fall in. No prizes for guessing what scores most points.

[froggi]

Managed to succeed with the dry curing... Many thanks GA..... Also managed to acquire a massive shop type bacon slicer off evil Bay.... but the fella wasn't up to the mark for slicing so it lay relatively unused behind the sofa in the conservatory (I know, strange place to keep an item but as I said it was a ma -hoooo-sive beast) until OH's step-daughter's fella came up trumps.... He found me one a small shop was chucking out.... Works a treat too.... People chuck out alsorts don't they???

Oh forgot to add.... We frequent a local car boot and there's one of those meat wagons on there flogging reasonably priced stuff.... Managed to obtain decent pork loin from the blokie (for those who prefer back bacon as we do) for £20 a throw.... Good sized loin too.... around 18 - 24" in length. Makes a least 2 good sized roast joints (trimmed the ends off) and a couple of 8" slabs of bacon to be!!! Bonus I say!!