Bacon updated.

Discussion in 'Can Cook, Will Cook' started by Bernard Fishtrousers, Apr 11, 2013.

  1. On Wednesday the 27th March I took a cat litter tray to the butchers and bought a big slab of belly pork that fitted it very nicely.
    Took it home & mixed up a 10:1 mix of salt & Demerara sugar - that's 3kg salt from poundshop & 300 grammes sugar.
    Rubbed it all into the meat, covered it nicely and left it in the garage overnight.
    The next morning, it looked revolting so I threw away all the liquid that had leached from the meat and the salt & sugar mix. I then replaced the salt & sugar with fresh. Rubbed it all in again covered it nicely and left it in the garage for another 4 days until the following Monday, the 1st April.
    I took the meat out of the salt, threw away the salt and wiped the meat down with a clean dishcloth.
    Sprinkled a bit of white pepper on the meat (to keep any flies off) and hung it in the back of the garage...

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    ...that's a photograph taken today.

    Next Monday, when its been hanging a fortnight I'm going to take it to spend 3 days in a local smokehouse.

    Updates and more photos to follow...
     
  2. [​IMG]
     
  3. Poptop2

    Poptop2 Administrator

    This is easier

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    julesd likes this.
  4. yuk...but im sure bacon eaters are v impressed x :) x
     
  5. please tell us the cat litter tray was new
     
    julesd, 72wilma and moley76 like this.
  6. It could be part of his curing technique :)
     
  7. adds a nutty demeanour with aftertastes of sourness
     
  8. I can confirm that it was blue
     
  9. Looking forward to the updates dude:thumbsup:
     

  10. Have you ever tried using liquid smoke? I used to use it in a previous job, you just paint it on and leave it. If done properly its really difficult to tell the difference.
     
  11. Never tried liquid smoke, somebody once gave me some but I never used it.

    Anyway, this morning took it up to be smoked for a week...

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    I'm collecting it Friday morning, more pictures to follow...
     
    paradox likes this.
  12. Back from the smokers this afternoon and hanging in the library at Fishtrouser Towers.
    (Crappy phone photo)

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    Utterly transformed & well worth a fiver.
    It can stay there until Wednesday when I'll take it back to the butchers to find out what to do next.
     
    paradox, 72wilma and zed like this.
  13. What happened next Bernard Fishtrousers, saw your article in a certain magazine and it mentioned home cured bacon :)
     
  14. Well spotted.
    That was written when this was in the planning stage.
    For the last few years I've been buying bacon in big slabs from an old boy butcher. He's just retired and I've been looking for alternatives. I've been buying it in slabs from another butcher and been hanging it for a further two weeks.
    This really is the first attempt at home made smoked. Wednesday, I'll find out how to cut the bones out.
    Then I'll start slicing it. Pm me an address Wilma and I will post you a couple.
     
  15. Here you go then...

    Off to the butcher, who not only cut out the bones but showed me exactly what to do next time.

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    The bones will not be wasted, they will make a spectacular bacon & lentil stew for tonights dinner.

    The first rashers were fried in a dry pan, they yielded enough fat to cook an egg.
    They were eaten very simply in a white bread sandwich with a cup of tea and no sauce so I could taste them properly.

    [​IMG]

    Verdict, bloody good but possibly a bit salty, I may cut down on the salting time next time out.

    To summarize;

    5 days in salt/sugar
    2 weeks hanging in garage
    5 days in smokehouse
    another week in garage
    remove bones and enjoy
    store in a block in grease-proof paper in the fridge & slice as required.
     
    julesd, 72wilma and Terrordales like this.
  16. Wow, home cured pancetta next!
     
  17. Today I had the last of the bacon sliced. Any excess saltiness has long gone and it has turned into the finest I have ever had.

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    I've started the new batch today & posted a photo because I forgot to last time around.

    [​IMG]
     
    julesd and paradox like this.
  18. That looks really nice:thumbsup:
     
    Bernard Fishtrousers likes this.
  19. Do you smoke anything else Bernard?
     
  20. I reckons he might! ;)
     

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