Homemade Bacon Cure

[Richierich]

I got myself in to a spot of bother earlier. Found out a couple of neighbours are off to Germany to live for a couple of years, so I promised them some good old fashioned bacon to take with them. Problem is I have no bacon cure in the house, plenty of salt, sugar, cure #1 &#2 so, my question, does anyone have a recipe close to the bacon cure from the sausagemaking.org shop that I can make up, no time to order and get delivered........or does anyone have an amazing bacon cure they wish to share.

Gone and promised them 2kg......just hope I have enough vac bags.

[wheels]

Richie

Here's what I'm currently using.

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

I generally add a very small amount of ground pepper and a few thyme leaves but you can spice it as you wish. Also, use whatever sugar you fancy - I use Demerara for a 'plain' bacon.

Phil

[Richierich]

Phil,

Thanks for the link, gonna have to follow your recommendation, no time for a dry run as it were......

How does this compare to the online store cure, or have you never tried it?

[wheels]

Sorry, I've never use the shop cure. Is that a 'plain-ish' bacon or quite spiced?

Phil

[Richierich]

Plain....ish, just bacony!

[wheels]

The shop cure's may have some nitrate in it. Some people say that this gives that elusive flavour although it's afficionados usually use saltpetre (Potassium Nitrate) rather than Sodium Nitrate which is what the shop's is more likely to contain.

Personally I don't use nitrate in bacon for frying. Other than that, if you're not spicing it heavily, there's only so much you can change in a bacon cure: salt/sugar level, type of salt/sugar etc. My family and friends all seem to like the cure I linked to - I find that the flavour's even better after air-drying it for a week or so.

Phil

[Richierich]

I will follow your cure and look forward to being satisfied by it. to be honest, these guys who I am gonna give this to wouldn't know the difference anyway from the shop bought cure to this, they are more than likely only used to Tescos pumped full of water bacon.

Got some lovely looking Pork at lunchtime, nice large eye, plenty of fat on the edge, good price as well, I bought 2kg of loin and 1kg of boneless shoulder for less than £20.

First time I have used this butcher since I moved jobs........anyone in Gloucestershire used the butcher next to the fish and chip shop in Moreton in Marsh??

[wheels]

I can't comment on the price as I'm spoilt, my nearest abattoir for pork has a shop and I can buy at silly prices:

http://www.joseph-morris.co.uk/pdf/meatlist.pdf

My local supplier for whole or half pigs (GOS x Large White) also does me a super deal.

Phil

[Richierich]

Well I thought I had got a good price........

[wheels]

You probably did - I haven't a clue what local butchers charge nowadays. I'm sure that the meat will be very good quality and probably locally supplied - to survive in the world of supermarkets, local butchers have to be good (or very lucky!).

Here's hoping that the bacon does the meat justice.

Phil

[Richierich]

Let you know what it's like in a week. Fortunately there is one end that is not going to slice too well, I'm gonna have to have that bit as a taster!

[wheels]

Oh dear, how sad!

[Richierich]

Took it out of the vac pac this morning, it's got a couple of days to dry and then will wrap it in parchment till packing up on Friday.

A bit of the bacon happened to fall off into a hot pan on the hob, so I had to eat a bit.

Very nice, great cure recipe Phil!!

[wheels]

Thanks!

[thaisausage]

Richie

Here's what I'm currently using.

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

I generally add a very small amount of ground pepper and a few thyme leaves but you can spice it as you wish. Also, use whatever sugar you fancy - I use Demerara for a 'plain' bacon.

Phil

Hello,
As my name might suggest, I'm a Brit living in Thailand, missing good sausages and bacon
I have found sodium erythorbate but can someone tell me what is UK Cure #1?

Many thanks