Making bacon

[Green Aura]

Ok, that really is what the threads about

I've had one of those blinding revelation moments so thought I'd share it, although it's probably not new to a lot of folks.

We've been making our own bacon for years, on and off, and although it's vastly superior to anything we've ever bought, even from high end producers, it's still not been perfect. Well I think I've cracked it and the missing ingredient is ..........time!

We've tried various different curing methods with varying degrees of success but the best cure blend, in our opinion, is just a very simple 1:1 brown sugar and sea salt. Anyway the info we got said to thoroughly rub it, put it in a box in the fridge, drain it and repeat daily for 3 days, give it a quick rinse, dry it and then leave it for another few days to cure.

The last couple of weeks I've been a bit distracted with one thing or another and kept forgetting to drain and repeat - so what should have taken about a week took over a fortnight. And it is the best!!!!! No residual saltiness and the flavour is magnificent. The next lots on for it's slow cure already!

[Big Al]

Well done. I tried this a while back but only used salt....... 10 pounds of it in the end and as you might think it was err rather salty..... still ate it tho..

I feel a cureing spasm coming on.....

[Green Aura]

I used a lot less than that! I mixed 400g each of light muscovado sugar and salt and keep them in a kilner jar. I rubbed a bit more than a handful each, all over two joints of belly pork. Repeated the rub 3 times over the whole period and I've still got some left.

Oh, and a previous batch I tried air drying - hanging from a hook in the shed. The air's too moist here though and it grew a strange mould - we washed it off and ate it anyway, but it added a certain "tang" which we wouldn't want to repeat So we just keep it in the box in the fridge now - it would keep for ages that way if we could stop eating it!

[Odsox]

Is that for rashers or for a joint Maggie ?
Plus how big is the pork joint as obviously (I think) it would take a time for the cure to get to the centre ?

You might just have inspired me to take it up again, as I would like to cut out saltpetre from my diet, but have rashers every weekend for brekkers ... also it's difficult to get streaky here.

[Green Aura]

I use belly pork joints from the dreaded T£sc0! I can't remember what they weigh - roughly 2-3lbs-ish?

Depending on how they fit in my box (an old ice cream tub) I rub them all over then either fold them, or lay them flat - doesn't seem to affect them adversely which I do. And they cure right through to the middle without problem but they're only about 2-3cm thick. Just make sure the rind is scored and remember to drain off any liquid each time then re-rub, as often as you think necessary - I've not had to do it more than 3 times.

Our weekend breakfasts are bacon butties, too!

[thesunflowergal]

Maggie

How do you slice it? Ie have you got a slicing machine?

Nikki x

[Green Aura]

No just a chefs knife that you sharpen - some of the slices are a bit funky but that's part of the fun!

[red]

ve not had a lot of success with bacon making.. very very salty

so tell us the new.. give it more time recipe:
mix half and half salt and muscovado sugar and salt
then?

[Green Aura]

Equal amounts sugar and salt. We keep it in a jar so I just grab a handful when I need it.

1)Wash joint and dry it and if there are any really thick bits trim it so it's pretty much all the same thickness.
2)You can either slice off the rind (we leave it on because it's our favourite bit! ) or just score it all over.

3)Rub as much of the mixture all over (don't forget the sides) as you only need to cover it.
4)Stick it in a closed container in the fridge and leave it for 2-3 days. We use an old 2l ice cream tub - seems to fit two joints happily.

5)Drain any liquid out of the box.
6)Repeat stages 3 and 4 and leave it for another 2-3 days.

7) Repeat 5, see how stiff it is - as the liquid comes out it shrinks slightly and gets harder. If there are any softer bits make sure you rub extra into that area. Repeat 3-4 again.

8) Repeat 5, see if it's "done" i.e. fairly stiff all over.

9) Rinse off any excess rub. Dry it thoroughly and store it in the cleaned box in the fridge - or you can hang it to dry further like air-dried ham.

You can do it quicker - drain and repeat every day instead of 2-3 days. But the flavour didn't seem to be as good,probably because I seemed to use a lot more rub. You can also add herbs, spices or even whisky to the last rub mixture - but I don't think it needs it.

[Odsox]

Have you ever tried cold smoking it Maggie.
I love smoked bacon and as you've now got me all fired up to try your curing technique, I can see that I will have to build myself a small smoker as well.
You have a lot to answer for young lady.

[Green Aura]

It's been a long time since anyone called me young, so thanks for that!

I love smoked bacon too but we only have a hot smoker and no room or plans for a cold smoker. But it would be wonderful! Send me a slice when you do yours

[Big Al]

I was intrieged enough in the words cold smoking to check out a few sites about this and it looks easy to make a cold smoker so I reckon that's another thing to play with for when I have a go at the bacon which will comence tomorrow, Tuesday......

[Odsox]

Yes it should be relatively easy to make a cold smoker cheaply, but it must have been easier 20 years ago. Then there were loads of metal drums and large cans going gash, but now it's all plastic ... and I don't have a barbecue that I could use either.
I will concentrate on making the bacon first as I'm sure that I can find something to press into service for smoking small pieces of meat.

[wulf]

I'm intrigued by this. Just a bit of belly pork, an occasional rub and a bit of time?

I recently bought a bacon joint and tried slicing it up. While definitely cheaper than buying rashers of bacon, the slicing was tricky and I've now got several sets of "thinnish bits" bagged up and waiting in the freezer rather than neat slices. I do also have some belly pork in there, so I might reserve a bit of that and experiment when I defrost it.

Wulf

[Odsox]

I would definitely recommend one of those slicing machines Wulf, they really do make life easier.
They don't cost a lot and last forever, well I've had mine for at least 20 years anyway.
Don't get a hand operated one though, the one with a handle that turns the blade, as it's about the same as rubbing your tummy whilst patting your head as far as I'm concerned, electric one's maybe less 'ish, but better for you sanity.