Bacon cure

Recipes and techniques using brine.

Bacon cure

Postby welsh wizard » Sun Mar 12, 2006 11:27 pm

I have just purchased a pack of bacon cure from Franco and when looking at the instructions I note that you have to leave the product which in this case is a loin of pork for 1 day per half inch of meat and then a further 2 days. The loin is 2" thick all bar the shouting so the cure time is a total of 6 days (7 with drying) before I can get it in the pan, so to speak. I would not normally keep pork for anywhere near that long, even in the fridge. So does the cure act as a preservative?

Cheers WW
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Postby Wohoki » Sun Mar 12, 2006 11:44 pm

That's what the cure is for. I keep bacon (in the piece) for months in the fridge.
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Postby welsh wizard » Mon Mar 13, 2006 7:40 am

Cheers Wohoki

Wow months! how can you be so restrained? :P

Cheers WW
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Postby aris » Mon Mar 13, 2006 8:08 am

Personally, I like to dry my bacon for several days before slicing and cooking. It makes the bacon nice and firm, easier to cut, and a more mature taste.
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Postby welsh wizard » Mon Mar 13, 2006 8:22 am

Thanks Aris

When drying, do you leave it in or out of the fridge?

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Postby aris » Mon Mar 13, 2006 10:05 am

After curing, I wash in cold water, and dry with a clean tea towel. I then put it in the fridge - open and on a rack for maximum air circulation.

Essentially it sits in that state until eaten - slice by slice :lol:
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