Latest batch after confiting, pressing, and chilling; ready to eat or fry then eat ;)
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Latest batch after confiting, pressing, and chilling; ready to eat or fry then eat ;)
Attachment 40995
Lamb bacon is a coming...
So, lamb bacon... not really worth getting excited about, more just like lamb than bacon.
Anyways, maybe i'll try beef bacon sometime, but right now in my fridge i have traditional 'black' bacon curing and the look is good! ;)
And so...
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Soft, subtle, and only slightly sweet - the sugar in the treacle really does tenderise the meat, countering the salt in feel as well as flavour.
Anyone, please, have any idea why a pork belly cured in a mixture of Kentucky bourbon, treacle, brown sugar, honey, and maple syrup, would come out tasting of pineapple?!!!
That would actually be quite logical, but no it was British pork...
Weirdly, the fat does have the texture of pineapple, but as far as i know, no actual pineapple made it into the marinade.
... I have used all the ingredients individually on previous occasions to cure bacon without a resultant pineapple flavour being evident, so I'm thinking the reason probably lies in the combination of sugars, and a possible chemical reaction somewhere.
Now I'm craving for Bacon.
Just acquired myself a 'Pro Q Eco Smoker'...
https://www.proqsmokers.com/Media/De...1102091245.jpg
watch this space!
That looks so delightful. I want a piece.
Bresaola affumicata
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Special guest in the smoker this evening: dry cured pork shoulder, washed with gin and black treacle, smoked over alder.
Might be a long winter waiting for the meat to dry and mature...
Circumstances caused the pork shoulder to be slow-cooked and used as pulled-pork in salads and sandwiches, however, here is a snapshot of the 'coppa' today which has dried from 1.4kg to 1.1kg, so probably only another month and will have met the target weight loss of 33% and be ready to eat ;)
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