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jimroden

Fed up with wet bacon

Hi All
Can you tell me what salt I need to cure my own bacon I  have seen on a web site curing salt ( What is it ) and do I need it I have bought myself a little fridge to hang the meat from and to cure it to bacon.  Unless there is anyone in Nottingham sells nice dry bacon.

The thing is even my local butchers bacon is rubbish there was to much water coming out of it i went mad at him and told him i am not geting any more from him. I want to make my own

Jim
bodger

Hi Jim.
I'm a member of this forum. Have a look at it and please do let us know about anything you try from there.

http://forum.sausagemaking.org/index.php
Bazzer

Quote:
Unless there is anyone in Nottingham sells nice dry bacon.


Our Debbie does mail order.
jimroden

Bazzer wrote:
Quote:
Unless there is anyone in Nottingham sells nice dry bacon.


Our Debbie does mail order.


Does she have a web site
kaz

jimroden wrote:


Does she have a web site


Here it is

http://www.hiddenvalleypigs.co.uk/
debbie

Thanks everyone.

Hi Jim

Yes I do do dry cured bacon and send by courier however, not to do myself out of business but I am a firm believer in people being as self sufficient as possible, why not have a go yourself.  It really is dead easy.

The first thing you need to do is source some REALLY good pork - for a dry cured bacon preferably something that has been hung as a carcass for at least 7 days - preferably 10.  Something that is freerange and grown slowly.  This gives you a denser meat all round when combined with the hanging.

For back bacon you want  boned loin, for streaky boned belly.

next is the cure.  this is the easy bit its the pork that is the hard bit to source...anyway:

a good breakfast bacon use half the amount of sugar to salt so:

500g good fine sea salt

250g sugar - I like to use natural cane but you can use demerera, dark brown, white or better still a combination of two.

Thats it!  You can use a nitrate like salt petre if you wish but as your bacon is going to be cooked it isn't strictly necessary.  this is the compound that will give the bacon its pink colour and acts as a perserveative.  its easily come by if you want it but it is carceogenic - it is used in commerical bacon however.  lots of debate on that so its a choice you have to make - I don't use it even for the hams and bacon that we sell.

anyway, your bacon:  use 150g of the salt/sugar mix per kg of meat.  rub in the right amount and pop in a plastic container in the fridge.  each day pour off the resulting liquid and turn your bacon over.  5 days for back bacon and 3 for streaky.  thats it!  rinse under running water and its ready.  if you are slicing my top tip would be to pop in the freezer for an hour to firm up before slicing as it will give better rashers.

vary the above recipe as you want:  add some dried herbs to the cure if you like.  decrease the amount of sugar by half and use on pork belly and cure for 10 days. rinse then keep in fridge for over a month and hack bits off to dice as pancetta for cooking.  hot or cold smoke if you like for an even better finish for your stews and soups.

as a side note I would say that the sugar is there to keep the meat tender - less sugar and you get a firmer bacon.  this has its place (pancetta) but also for people avoiding sugar in their diets eg some cancer patients.

go on - give it a go........ham and gammon is just as easy

HTH
debbie

Oh as to your salt - any fine sea salt will be ok - avoid the chemical stuff - I buy an organic sea salt from a health food shop - it doesn't have to be expensive - OK I buy 10kg at a time but I think a 500g pack of essential pure sea salt is 69p around here.  with your 250g of sugar thats going to be enough to cure 5 kilo of bacon for just over £1 plus the cost of your pork.
bodger

Thats brilliant Debbie I think that debs has just provided the answer to your problem Jim :-)
green man

Well put Debbie, most generous of you to share your secrets with us wanna bees, now I'm off to order some of your dry cured bacon
jimroden

Thank you very much Deb i'm going to give it a go next week when i have on a fridge of ebay
jimroden

I have just been to the butchers and bought 3lb of belly pork rubbed in some rock salt and a we bit of sugar and have put it in a tupperwear container for 5 day's will let you know how it taste's
debbie

don't forget to drain off the liquid each day otherwise it will "stew" in its own juices.  Not tried rock salt before so will be interested to hear how it turns out
Justme

5 days might be a bit long for bonless streaky / belly for bacon, might be ok if you like it salty or need it to keep out of a fridge for a long time.


Justme
debbie

I suggested three days for belly pork.....not too sure that rubbing in some rock salt and a bit of sugar will work quite the same - there is a ratio of how much cure to meat ratio you should use.
jimroden

debbie wrote:
I suggested three days for belly pork.....not too sure that rubbing in some rock salt and a bit of sugar will work quite the same - there is a ratio of how much cure to meat ratio you should use.


Don't despair Deb lol my scales are no good so I thought just try it I did put quite a lot of salt in and a pinch of sugar will let you all know Thursday what it's like
Lorrainelovesplants

Try air cured Ayrshire bacon.........if you can find it.
debbie

so how did the bacon turn out Jim?
jimroden

debbie wrote:
so how did the bacon turn out Jim?


It was a we bit salty but very nice
debbie

its important to use only 150g of cure per kg of bacon and of course if you cut down on the amount of sugar you are using more salt than would be usual - hence the saltiness.  Glad it was sort of OK though.  Just about to do a whole loin from a 73kg pig so we will be OK for bacon for the next week or so - haven't had bacon to sell for ages as this is the bigest pig I have done in a long time.
jimroden

debbie wrote:
its important to use only 150g of cure per kg of bacon and of course if you cut down on the amount of sugar you are using more salt than would be usual - hence the saltiness. †Glad it was sort of OK though. †Just about to do a whole loin from a 73kg pig so we will be OK for bacon for the next week or so - haven't had bacon to sell for ages as this is the bigest pig I have done in a long time.


Debbie it was only two pounds in weight lol but when i get to do more i will try a whole loin.

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