Nik_B 3,790 Posted January 16, 2014 Report Share Posted January 16, 2014 Cheers mate Do you use belly pork? Quote Link to post Share on other sites
Mister Gain 1,764 Posted January 16, 2014 Report Share Posted January 16, 2014 Yes mate, belly every time for bacon. Long back is good as well, that's the loin still attached to the belly. Found the loins on their own didn't have enough fat on them for my taste. Used to buy half a pig from a smallholder and produce all wonder of delicious things. Ham, lomo, brawn, pork pies, faggots, salami, sausages etc. Had to cut it right back though, unsurprising health issues . Also used to buy the occasional lamb, and insist on getting the pluck to make haggis. 1 Quote Link to post Share on other sites
Nik_B 3,790 Posted January 16, 2014 Report Share Posted January 16, 2014 Did you use a slicer or anything or just use a knife? Think I'll give this a go sick of eating sh*t bacon. Quote Link to post Share on other sites
Tiercel 6,986 Posted January 16, 2014 Report Share Posted January 16, 2014 (edited) How I do it is 20% brown sugar to volume of salt. Rub the salt well into the belly pork taking care to make sure that all flaps of flesh are well salted underneath the flaps. I use the salad crisper box in the fridge. I cut the side of belly pork in to 3 slabe salt them and place them in the crisper. Each day I empty the juice of of the box as the moisture in the pork is expelled. I also rotate the slabs of meat each day. Day 1 you have starting at the bottom slabs 1 2 3, day 2, 231 day 3, 3 1 2 To be honest I try it at the 3rd day and if it crisps up alright then it's ready. I then wrap in grease proof paper and leave in the fridge it should keep around a month like that. Not that it ever does. TC Edited January 16, 2014 by tiercel 2 Quote Link to post Share on other sites
Nik_B 3,790 Posted January 16, 2014 Report Share Posted January 16, 2014 Cheers TC Quote Link to post Share on other sites
air gun ant 1,666 Posted January 16, 2014 Report Share Posted January 16, 2014 Just use a knife mate and cut it as thick or thin as you like, get some belly pork and make a dry rub (loads ont Internet) basically just salt and sugar, ru. The pork generously with it, stick it in a sealed freezer bag and pop it in the fridge for a week. Just turn it over every 24-48 hours to let cure evenly and after about a week take it out give it rinse and dry and get stuck in! Or if you have the means you can try to cold smoke it. I did it last time by putting the bacon on one side of a 4 burner BBQ and putting soaked oak chips on the far side and just lighting the far one, you have to try and keep the temp below 45'c and smoke for along as possible, I think I did about 1 1/2 hours and it wasnt the best but still a damn site better than the tesco shite! Just try it, you would struggle to buy bacon again 1 Quote Link to post Share on other sites
Mister Gain 1,764 Posted January 16, 2014 Report Share Posted January 16, 2014 Nik_B, I have a slicer but prefer to cut with a knife. That way you get differing thickness, so you get the meatiness and some crispiness.. Beautiful stuff. I do use a commercial organic bacon cure for more consistent results though, it's not expensive given the end result. I like the taste of commercial bacon but don't like the shrinkage or the plappy watery brine seepage, tends to steam the rashers. 1 Quote Link to post Share on other sites
mushroom 12,881 Posted January 16, 2014 Report Share Posted January 16, 2014 Her indoors slabbering about the smell of bacon frying all the time. Nothing like a crispy bacon bap fook her.who else loves bacon.lol Feckin Barsteward I cannae bloody get decent bacon here :cray: Quote Link to post Share on other sites
treecreeper 1,136 Posted January 16, 2014 Report Share Posted January 16, 2014 stop moaning mush bet its not pissing down and freezing there and you can grow your own devil lettuce. 1 Quote Link to post Share on other sites
mushroom 12,881 Posted January 16, 2014 Report Share Posted January 16, 2014 stop moaning mush bet its not pissing down and freezing there and you can grow your own devil lettuce. Give me a frosty night anyday but yes Devil lettuce is a go Quote Link to post Share on other sites
whiteracer 258 Posted January 17, 2014 Report Share Posted January 17, 2014 All this talk of bacon thought I'd treat myself...... 3 Quote Link to post Share on other sites
Nik_B 3,790 Posted January 17, 2014 Report Share Posted January 17, 2014 love the rennies next to the sandwich , bacon does my stomach in as well but I still love it 1 Quote Link to post Share on other sites
the_stig 6,614 Posted January 17, 2014 Report Share Posted January 17, 2014 just bacon on bread for me no butter no sauce , one slice of the bread dipped in the fat 1 Quote Link to post Share on other sites
the_stig 6,614 Posted January 17, 2014 Report Share Posted January 17, 2014 (edited) love the rennies next to the sandwich , bacon does my stomach in as well but I still love it tommy sauce does it for me -----i gave up on it years ago when i saw how it cleans brass .... Edited January 17, 2014 by the_stig Quote Link to post Share on other sites
Nik_B 3,790 Posted January 17, 2014 Report Share Posted January 17, 2014 love the rennies next to the sandwich , bacon does my stomach in as well but I still love it tommy sauce does it for me -----i gave up on it years ago when i saw how it cleans brass .... Brown sauce as well Quote Link to post Share on other sites
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