From the book ~~ Manual of a Traditional Bacon Curer by Maynard Davies:
Dry cured Ayrshire bacon
wheels wrote:It's interesting that Maynard Davies has this as a dry cure as do Scottish Butchers Macbeths. The famous 'Ramsay of Carluke' make it in an immersion brine.
This begs the question as to what makes it uniquely Ayrshire bacon?
This video of the process may be of interest:
Surprisingly, they've chosen to show back bacon rather than the traditional Ayrshire rolled middle.
Yours looks better than theirs!
DanMcG wrote:Wow those are nice looking sides of pork, sure wish I could source something like that around here.
yotmon wrote:...most Ayrshire rolls iv'e seen have the eye muscle tucked inside the belly flap rather than be on the outside like most rolled middles.
Ste.
yotmon wrote:Hi BriCan, looks a decent quality bacon. What price do you get for it over the counter, just looking on line and Scottish Gourmet Food are selling it at £26.00 a kilo (200g for £5.25) - bit steep imho.
One other thing, most Ayrshire rolls iv'e seen have the eye muscle tucked inside the belly flap rather than be on the outside like most rolled middles. Doesn't make any difference to taste (or anything else for that matter) but is it part of the tradition ?
Ste.
BriCan wrote:So to find out if what I heard was true I tried to email them on line but there contact is down so have resorted to tweeting them
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