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Thread: Home cured bacon ;P

  1. #21
    Senior Member SIR's Avatar
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    Cool Re: Home cured bacon ;P

    Latest batch after confiting, pressing, and chilling; ready to eat or fry then eat

    IMG_20180709_152741~2.jpg

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    countrydirt (August 16th, 2019)

  3. #22
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    Default Re: Home cured bacon ;P

    Lamb bacon is a coming...

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    Default Re: Home cured bacon ;P

    Quote Originally Posted by SIR View Post
    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!

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    countrydirt (August 16th, 2019)

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    Cool Re: Home cured bacon ;P

    Quote Originally Posted by SIR View Post
    right now in my fridge i have traditional 'black' bacon curing and the look is good!
    And so...

    IMG_20180805_095952~2.jpg

    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.

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    Default Re: Home cured bacon ;P

    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?!!!

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    Senior Member Wile E Coyote's Avatar
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    Default Re: Home cured bacon ;P

    Quote Originally Posted by SIR View Post
    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?!!!
    A pineapple fell in the mix?

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    Default Re: Home cured bacon ;P

    Did you use Hawaiian pork??
    Quote Originally Posted by SIR View Post
    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?!!!
    Sent from my Pixel 2 XL using Tapatalk

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    Cool Re: Home cured bacon ;P

    Quote Originally Posted by Sophos View Post
    Did you use Hawaiian pork??
    That would actually be quite logical, but no it was British pork...

    Quote Originally Posted by Wile E Coyote View Post
    A pineapple fell in the mix?
    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.

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    Default Re: Home cured bacon ;P

    Now I'm craving for Bacon.

  12. #30
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    Default Re: Home cured bacon ;P

    Just acquired myself a 'Pro Q Eco Smoker'...



    watch this space!

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    Default Re: Home cured bacon ;P

    That looks so delightful. I want a piece.

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    Cool and now for something a little different...

    Bresaola affumicata

    IMG_20190823_091231.jpg

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    Sophos (August 23rd, 2019)

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    Default Re: Home cured bacon ;P

    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...

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    Sophos (September 2nd, 2019)

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    Default Re: Home cured bacon ;P

    Quote Originally Posted by SIR View Post
    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...
    Sounds awesome....can't wait for pictures!

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    SIR (September 3rd, 2019)

  20. #35
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    Default Re: Home cured bacon ;P

    Quote Originally Posted by Sophos View Post
    Quote Originally Posted by SIR View Post
    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...
    Sounds awesome....can't wait for pictures!
    And now i have a piece of pork neck i dry cured relaxing in a bath of whiskey and honey which i intend to smoke over pecan

  21. #36
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    Cool Re: Home cured bacon ;P

    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

    IMG_20190921_164235.jpg

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    Sophos (September 21st, 2019)

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