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Thread: Home cured bacon ;P

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    Senior Member SIR's Avatar
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    Cool Home cured bacon ;P

    Anyone else do their own?

    Mine is curing in the fridge right now; just salt, jam, and whiskey - no nitrites.

    Watch this space for further updates!

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    Default Re: Home cured bacon ;P

    My younger son does his own bacon.
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    Default Re: Home cured bacon ;P

    Tell us about the pig.

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    Default Re: Home cured bacon ;P

    Is it smoked?
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    Default Re: Home cured bacon ;P

    Sir, do you have any suggestions on ingredients for the brine. I plan on cold smoking them afterwards.

    I will be doing this in four months. For now, the pigs are happy eating a field of rye grass.
    "Love is the final fight."

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    Default Re: Home cured bacon ;P

    Quote Originally Posted by FredRydr View Post
    Tell us about the pig.
    None of Farmboy’s pigs could cure bacon but they could make it from corn. Problem was they could only do the trick once; Not one of them ever repeated the feat...

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    Default Re: Home cured bacon ;P

    Quote Originally Posted by FredRydr View Post
    Tell us about the pig.
    English, free range but not organic as far as I know; will be getting more particular in the sourcing of the raw product as recipe, method, and my own confidence/experience becomes more refined.

    Quote Originally Posted by jbb View Post
    Is it smoked?
    Not yet, but somewhere in the future probably.

    Quote Originally Posted by dfo View Post
    Sir, do you have any suggestions on ingredients for the brine. I plan on cold smoking them afterwards.

    I will be doing this in four months. For now, the pigs are happy eating a field of rye grass.
    So, this is my first attempt, but I read up on the theory and science and watched various youtube vids about how others have done theirs; hence for now, i'm keeping it simple.

    From what I understand, salt is the only essential ingredient for dry curing; however, sugar (or other products that have high sugar content such as jam, honey, and molasses) helps temper the salty flavour, reduces the toughening effect of the salt on the meat, and is a catalyst to the curing process by providing food for the 'good' bacteria... sugar is also a preservative.

    I chose to add whiskey on this occasion as the alcohol is both a preservative and curing agent, and the whiskey flavour will help balance the sweetness of the jam.

    https://www.dartagnan.com/preserved-meat-methods.html

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    dfo (June 2nd, 2018)

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    Cool Re: Home cured bacon ;P

    So, I had a kilo of pig's cheeks curing by the same method in a separate dish; this now being the third day, I put most of them into a casserole to braise for a few hours in a bath of stout.
    A couple of cheeks that I had kept aside I sliced and fried, surprisingly they had the texture of back bacon and the flavour was a lot like lamb neck fillets, i'm guessing due to the high fat content; delicious with homemade ranch dressing in a sandwich, quite succulent ;P.

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    Default Re: Home cured bacon ;P

    So, five days curing and a further five days drying, and... best bacon, lettuce, tomato sandwich i ever tasted, even if i do modestly say so myself - quite the better than expected pleasant surprise!

    Pictures to follow, and the next one i do will be with honey, rum, and lime juice ;P

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    Cool Re: Home cured bacon ;P


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    Sophos (June 10th, 2018)

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    Default Re: Home cured bacon ;P

    Great looking bacon! I've cured my own a few times with mixed results...perfect once or twice and way, way too salty a couple times.

    I'm just getting into curing other cuts. Built a curing chamber with temperature/humidity control and hung a few different salumi.
    Since this photo was taken I've added a couple coppa, a bresola, a lamb prosciutto, and a couple of ribeye roasts for dry curing.
    Looking forward to testing some of them next week.

    I play with my food

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    SIR (June 10th, 2018)

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    Cool Re: Home cured bacon ;P

    Excellent!!

    Yeah, i found my bacon too salty at first (actually, it was hardly noticable in meals...), surprising as I used the minimum I thought necessary... but it quickly settled down during drying - i have no idea why that was, but it made good eats so... forget about it?

    I'm thinking the jam i used may have sealed the salt in, or maybe i should make sure the liquid drains away rather than than letting the meat sit in the 'brine'?

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    Default Re: Home cured bacon ;P

    It's hard to find anything like back bacon in Pennsylvania, and the USA in general. We only have the streaky stuff. I don't know anything about raising or butchering livestock, but I've wondered about back bacon: is it the breed of pig that makes the difference, or is it just the butchering?

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    Default Re: Home cured bacon ;P

    I prefer streaky

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    Cool Re: Home cured bacon ;P

    Anyone have some tips on super easy home-smoking? My last batch of bacon was a bit 'fragrant' and would probably have benefitted from smoking.

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    Default Re: Home cured bacon ;P

    Quote Originally Posted by SIR View Post
    Anyone have some tips on super easy home-smoking? My last batch of bacon was a bit 'fragrant' and would probably have benefitted from smoking.
    Do you have a BBQ? My father in law does some mean smoking with just his BBQ.

    I play with my food

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    Default Re: Home cured bacon ;P

    No, I didn't yet find the inkling to buy/make a BBQ - but I would be tempted to.. tell me more - how do I smoke with a BBQ?

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    Default Re: Home cured bacon ;P

    I'm sure there are multiple methods. The way I've seen it done is to soak ceramic tile and wood chips and then place the tile on either your BBQs propane burner or charcoal coals (depending on type of BBQ) and the chips on the tile. Chips start smoking & Voilà!

    I play with my food

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    Default Re: Home cured bacon ;P

    Ok, thanks; i think that's given me some inspiration - especially the ceramic tile part...

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    Default Re: Home cured bacon ;P

    Confit'd the remainder of the second batch, then pressed and cooled, then sliced and fried à la Gordon Ramsay - and then awarded myself a BF Goodrich star for the most amazing eating bacon ever!

    Latest batch is black cherry conserve and brandy... have made rillettes with the rib-meat from the previous batches

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