If you could only ever have 4 different bacons...

Air dried cured meat and salami recipes

If you could only ever have 4 different bacons...

Postby quietwatersfarm » Sat Oct 12, 2013 7:43 pm

...what would they be?

Interested in what cures/flavours you could simply not go without again. Top Fours please :)
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Re: If you could only ever have 4 different bacons...

Postby DanMcG » Sat Oct 12, 2013 9:16 pm

Hickory smoked
Maple flavored
Pecan smoked, course black pepper rubbed
Dang, I'll have to think about the forth one..
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Re: If you could only ever have 4 different bacons...

Postby NCPaul » Sat Oct 12, 2013 11:19 pm

Captain wassname's maple bacon chop
Wheel's mild cure smoked with either apple or cherry
BriCan's European spice blend
Wheel's pancetta recipe


I'm looking forward to BriCan's answer. :D
Fashionably late will be stylishly hungry.
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Re: If you could only ever have 4 different bacons...

Postby BriCan » Sun Oct 13, 2013 6:08 am

NCPaul wrote:

I'm looking forward to BriCan's answer. :D


Bug*er!!

I Claim the 5th :shock:
But what do I know
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Re: If you could only ever have 4 different bacons...

Postby quietwatersfarm » Sun Oct 13, 2013 9:10 am

NCPaul wrote:Captain wassname's maple bacon chop
Wheel's mild cure smoked with either apple or cherry
BriCan's European spice blend
Wheel's pancetta recipe


good choices! what is BriCan's european spice blend ???? I must have missed that

C'mon Robert spill the beans :)
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Re: If you could only ever have 4 different bacons...

Postby quietwatersfarm » Sun Oct 13, 2013 9:11 am

DanMcG wrote:Hickory smoked
Maple flavored
Pecan smoked, course black pepper rubbed
Dang, I'll have to think about the forth one..


yum, these hot smoked I assume?
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Re: If you could only ever have 4 different bacons...

Postby DanMcG » Sun Oct 13, 2013 10:53 am

quietwatersfarm wrote:yum, these hot smoked I assume?


Noooo! I always cold smoke my bacon...
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Re: If you could only ever have 4 different bacons...

Postby quietwatersfarm » Sun Oct 13, 2013 2:50 pm

DanMcG wrote:
quietwatersfarm wrote:yum, these hot smoked I assume?


Noooo! I always cold smoke my bacon...


Good Man, just checking !!! :)
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Re: If you could only ever have 4 different bacons...

Postby BriCan » Sun Oct 13, 2013 6:17 pm

quietwatersfarm wrote:
good choices! what is BriCan's european spice blend ???? I must have missed that

C'mon Robert spill the beans :)


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Honest :oops: I am really waiting for the rest to ante up; yes I do have my 4 waiting to present
But what do I know
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Re: If you could only ever have 4 different bacons...

Postby quietwatersfarm » Sun Oct 13, 2013 7:38 pm

:lol: :lol: :lol:
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Re: If you could only ever have 4 different bacons...

Postby BriCan » Mon Oct 14, 2013 7:51 pm

154 looks and 3 replies :)

can it be that most have not (tried) 4 different bacons ;)
But what do I know
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Re: If you could only ever have 4 different bacons...

Postby Snags » Tue Oct 15, 2013 1:30 am

I would be happy with just one
Dry cured mulga smoked Australian style bacon full middle including the eye.
second option would be a traditional panchetta
yet to take the plunge still researching
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Re: If you could only ever have 4 different bacons...

Postby Dingo » Wed Oct 16, 2013 1:31 pm

mmmm tough one....i'm thinking;

Bourbon Bacon
Maple Bacon
Pea Meal Bacon
Aussie style full middle/eye rashers


Although i reserve the right to change my mind as i try the versions above :D
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Re: If you could only ever have 4 different bacons...

Postby BriCan » Fri Oct 18, 2013 7:33 am

Well QM you have really put a huge spanner into the works; I really do wonder how one could in their right mind possibly at all limit oneself to “just” four types of bacon. :lol: :lol:

One might just think it was the end of the world or even scarier yet ~~~ the ‘last’ known pig to exist or is it just you have been listening to an old program that I as a child used to love to listen on a wintery Sunday afternoon long after the Navy Lark http://www.bbc.co.uk/programmes/b007k27k had finished to Desert Island Discs http://www.bbc.co.uk/radio4/features/de ... land-discs and instead of the music changed it to the “bacon” :D :lol: :lol:

Out of all I have done (on a not so regular schedule now) and do those are within demand at the present time it is hard to pick and choose as each and every one has its own characteristics, flavours and quirks

Not doing at the present; but will on request.

Upminster bacon;
Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cure ~~ hot smoked ~~140/145 degrees F

Smithfield bacon;
This was my take on an old Smithfield (market) bacon produced a long time ago; Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cured ~~ painted with a liquid caramel (?) that looks like liquid smoke ~~ hot smoked ~~140/145 degrees F (because the people who smoke my products not being able to hot smoke right I get these cold smoked)

Wiltshire bacon (hot smoked);
Pork loin cut for short back ~~ rind off ~~ immersion cure ~~ hot smoked ~~140/145 degrees F

Gammon Streaky;
Belly ~~ rind on ~~ ribs out ~~ immersion cure ~~ cold smoked

Gammon Collar;
Shoulder pork ~~ rind off ~~ boneless ~~ immersion cure ~~ cold smoked

Ayrshire Shoulder;
Cut from the hand (?) ~~ Boneless ~~ rind off~~ dry cured (European) ~~ cold smoked (was used for bacon but not having enough trimmings from my Smithfield bacon I started using this for my Steak & Bacon Burgers)

Lincolnshire Middle;
Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ immersion cured ~~ cold smoked ~~air dried/matured

Most of the following I have been doing since the middle of 1987 with ‘some’ additions over the years.

Ayrshire Short Back;
Pork loin ~~ rind off ~~ dry cured (Glasgow University recipe) ~~ air dried/matured
Ayrshire Middle; (this is a custom order but could find its way into full production)
Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ dry cured ~~ air dried/matured

Irish Short Back;
Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured

Lancashire Short Back;
Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured (very similar to the Irish Short Back)

Gammon Short Back;

Pork loin ~~ rind off ~~ dry cured ~~ cold smoked ~~ air dried/matured

Wiltshire Short Back;
Pork loin ~~ rind off ~~ immersion cured ~~ air dried/matured

Maple Bacon;
Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured

Traditional European Bacon;
Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured

Suffolk Short Back;
Pork loin ~~ rind off ~~ dry cured ~~ immersion cured ~~ cold smoked ~~ air dried/matured ~~ (not in full production)

Suffolk Streaky;
Belly ~~ rind off ~~ Boneless ~~dry cured ~~ immersion cured ~~ cold smoked ~~ air dried/matured ~~ (not in full production)

Shropshire Short Back;
Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured

Ok; so out of these the top four would have to be and in no particular order the following


Maple bacon
This one is possibly by far the most talked about and sought after possibly worldwide I have been informed that a good friend has been told not to come home until he has the recipe and knows how to make it
Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured
This to be done right can and will take up to 27 days to make/produce

Maple bacon

Image

Maple Bacon peeled and cut in half

Image

Maple bacon sliced

Image

Traditional European Bacon;
This one has been like a dark horse; I think that what I am using for a my spice mix might be slightly different than what NCPaul is using (cardamom)

Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured

Traditional European bacon

Image

Traditional European Sliced

Image

Smithfield bacon;
This was my take on an old Smithfield (market) bacon produced a long time ago; Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cured ~~ painted with a liquid caramel (?) that looks like liquid smoke ~~ hot smoked ~~140/145 degrees F

Smithfield bacon ~~ slab

Image

Smithfield bacon sliced

Image

Ayrshire Middle;

Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ dry cured ~~ air dried/mature

Ayrshire Middles

Image

Ayrshire Middle sliced

Image

Ayrshire Middle ~~ sliced just right

Image

Ayrshire Middle ~~ cooked just right :wink:

Image
But what do I know
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Re: If you could only ever have 4 different bacons...

Postby DanMcG » Fri Oct 18, 2013 9:29 am

Great post Robert.....All that bacon just made me hungry.
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