Shaun wrote:Has anyone come across a recipe for black bacon, using beer and black treacle in the curing process?
I make a Burrington Black bacon every week as one of my standard products from my woodland Tamworth pigs. It is delicious esp with the additional fat.
Your idea of using a beer is a good one and does work, esp if a stout or strong traitional ale. Only a small amount is needed though.
Burrington Black Bacon
5kg loin with rind
500ml Black Treacle
20g freshly milled black pepper
200g dark muscavado sugar
25g cure 1#
1. warm the treacle first.
2. mix all ingredients together thoroughly
3. put on surgical gloves and have large vac pack bags at the ready
4. pour the cure which is like thick tar, into a tray large enough to dip the pork into helping to cover all over.
5. now covered drop each one onto a large vac bag. repeat
6. vac pack very tightly i do number 30.
7. this tight packing will help force into skin as well as flesh. leave for seven day. turning every day.
8. Remove from bags wash off and pat dry. Yo will notice the meat is incredibly dark on both sides.
Leave to mature for at least one week. patience is everything
9. It will harden beautifully
10. This bacon is dependent on the quality of pork you use. Do not waste your time buying from a super market, your wasting your time. The fat is paramount
11. I slice on number 7. on my 1960's manual slicing machine similar to image
12. vac pac on number 25
this bacon is stunning i love making it and love the compliments. It is called burrington black bacon as i live and make it in Burrington near Cheddar