This one is worth a go

Air dried cured meat and salami recipes

This one is worth a go

Postby quietwatersfarm » Sat Mar 02, 2013 7:34 pm

I had a tasting session today with eight new bacon recipes which came out last week and were ready for a test run.

sometimes the simplest really work - this one is definitely a keeper.

mellow, warming and surprising what complex, and really quite lingering flavours it draws out of the meat.

Per Kg

curing salt 26
demarara 8
coriander 2
allspice 2

many of the other s were good too btw :)
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby quietwatersfarm » Sun Mar 03, 2013 7:34 am

Just to be clear - when I talk about curing salt here I am meaning an 'all purpose' type mix (see site shop etc) with >1% Sodium Nitrite.

Don't want to confuse anyone thinking of using these rates of Cure 1 or Pink Salt :shock:
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby DanMcG » Sun Mar 03, 2013 9:16 am

Hey QWF, was the bacon smoked? That does sound interesting, I rarely venture away from salt pepper and sugar but I think I'd like this one.
Thanks
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: This one is worth a go

Postby BriCan » Sun Mar 03, 2013 9:27 am

quietwatersfarm wrote:sometimes the simplest really work - this one is definitely a keeper.

mellow, warming and surprising what complex, and really quite lingering flavours it draws out of the meat.

Per Kg

curing salt 26
demarara 8
coriander 2
allspice 2


I have 6 bellies hanging on 6 sides doing nothing, what was your time frame and did you smoke them/it?

Nice to see you back and all is well with the little one
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: This one is worth a go

Postby quietwatersfarm » Sun Mar 03, 2013 10:03 am

Hi Guys,

I did a test run on eight new bacon recipes and did a smoked and unsmoked piece of each.

When I say smoked I mean cold smoked - no cooked (for those on the other side of the pond! ;) )

both great, but genuinely prefer the unsmoked as it doesn't confuse the warmth of the allspice.

Really happy with it though and surprisingly even all of the kids loved it too!

The 'firecracker' recipe of toasted cracked black peppercorns, crushed chilli flakes and honey needs some adjustment though - nice if you like it hot but bang went the taste buds too early in the day!

The main aim though was that all of the mixes were crushed, ground etc fresh (as usual) but then added to the salt well in advance (nearly two weeks) so that it was a real 'flavoured salt' mix that was being used. I am working on this as a way of getting deeper flavour penetration. Seems to be working.

PS Note to This Little Piggy - Laurence, if you read this - works a treat with the Bay as I suspected!
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby quietwatersfarm » Sun Mar 03, 2013 10:36 am

Hi BriCan,

Sorry missed one point in your questions.

I just dry cured for a week (based on them being smallish test pieces), rinsed and dried in chiller for about 4 days.

Few hours hickory smoke for those that needed it in a bradley.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby saucisson » Thu Mar 07, 2013 3:02 pm

quietwatersfarm wrote:Just to be clear - when I talk about curing salt here I am meaning an 'all purpose' type mix (see site shop etc) with >1% Sodium Nitrite.

Don't want to confuse anyone thinking of using these rates of Cure 1 or Pink Salt :shock:



Thanks :)

How were the spices treated? whole, crushed, coarse/fine grind?
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Re: This one is worth a go

Postby quietwatersfarm » Thu Mar 07, 2013 4:47 pm

I was going to toast the coriander but didn't in the end to see how a simple approach worked first.

It was simply ground fine along with the allspice.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby saucisson » Thu Mar 07, 2013 5:58 pm

Thanks,

BTW, I can probably restore your avatar if you remind me what it looks like :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Re: This one is worth a go

Postby tomwal » Sat Mar 23, 2013 2:59 pm

quietwatersfarm wrote:I had a tasting session today with eight new bacon recipes which came out last week and were ready for a test run.

sometimes the simplest really work - this one is definitely a keeper.

mellow, warming and surprising what complex, and really quite lingering flavours it draws out of the meat.

Per Kg

curing salt 26
demarara 8
coriander 2
allspice 2

many of the other s were good too btw :)


Thanks very much for this, I tried a 2.5kg Pork loin with this recipe, but added a couple of table spoons of honey, just fried off a coue of rashers, it wa delicous, nice rounded flavour, I think the honey melowed out the spices, very nice some home made wholemeal bread and butter.



Wal
tomwal
Registered Member
 
Posts: 188
Joined: Mon Feb 27, 2012 10:47 am
Location: Southport, England

Re: This one is worth a go

Postby quietwatersfarm » Sat Mar 23, 2013 7:32 pm

Glad you liked it, Honey sounds good. I was just after the simple warmth.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: This one is worth a go

Postby tomwal » Thu Mar 28, 2013 10:48 am

quietwatersfarm wrote:Glad you liked it, Honey sounds good. I was just after the simple warmth.


My family loved this, thought it was the best home made bacon so far, It did impart a nice warmth, which was noticable but not overwhelming, like I said I tried this with a pork loin and the tastier meat was at the thinner (belly) part, going to try with a belly pork next, same spices but half the belly with honey and the other half with maple syrup see if either one is better, but you have got me thinking about the addition of the more unusual spices when curing.

Thanks again


Wal
tomwal
Registered Member
 
Posts: 188
Joined: Mon Feb 27, 2012 10:47 am
Location: Southport, England


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 4 guests