www.sausagemaking.org

First time to have a go

Hi All

I don't know why, but I am a bit uptight about making my own bacon. I have read the threads and looked at Paul Kribb's excellent web page on how to do it...so why am I so scared?

Anyway, could the experts here advise me on the following please, and maybe this could become the idiots guide to curing:

1) What is the differance with the curing styles, ie dry cure, smoking hot and cold... other if any?

2) What is the point of dry curing...is it to realease moisture and add taste?

3) Is a bought cure better than a made up one?

4) Is there a sure fire method of dry curing (I ask this as I don't have a smoker) or a rule of thumb to go by

5) What are the best pieces of meat to use...belly. loin, other parts??

6) what are the pitfalls to watch out for?

I know this will require a rather long answer but I really would be thankful if someone could answer these questions for me before I buy the meat and make a mess of it.

thanks
john

I am waiting in the wings, itching to have a go at some home sweetcured bacon.

My plan is to start with a slab of pork belly about a kilo. Am hoping to cure it in a brine solution and then air dry in in the fridge.

Hi both!

Before embarking on making bacon, please read Paul Kribs tutorial here:

http://www.btinternet.com/~happydudevir ... bacon.html

It's really as simple as that !

To answer your questions John:

1) Done properly there should be no difference between a wet cure and a dry cure, both are designed to draw excess moisture out and introduce salt and curing agents (and any flavourings) into the meat. Dry cures are generally easier for home users as they take up less fridge space, simple as that. Commercial wet cures often don't draw out as much water or heaven forbid introduce some, but that isn't a fault of the method. Bacon is either left unsmoked or cold smoked, if you don't have a smoker use a smoky cure or smoke powder/liquid smoke if making your own cure. The smoking process itself is not a necessary part of curing.

2) as above

3) There is no difference between a bought cure and a made up one, it is purely a matter of convenience.

4) Paul's method is about as surefire as it gets. If you don't have a vacuum packer use ziplock bags (exclude as much air as possible) or cling film. If the latter keep it in a sandwich box as it will leak.

5) use whatever meat you want to get the sort of bacon you want. Belly will give you streaky bacon and loin more like back bacon.

6) Follow the instructions and there shouldn't be any pitfalls

HTH and fire away if you have any more questions...

Dave

Wow...what a reply


That gets rid of my worries, thanks. I don't know why I am so concerned about going on with this but following all your advice even an idiot like me can't go too far wrong.

Thanks for yet another brilliant answer and insight it's much appreciated as ever

thanks Dave you're a gent

john

hi johnfb, once you have tasted the bacon you will be amazed at how tastie it is. my dad is in his eighties, and said it is the best he has ever tasted. so easy too, best of luck.

Hey Hoggie

I'll have some of those please

I hope mine turn out to be that good, they look really nice.

What piece of meat did you use for those?

Ok, I will send off for the cure and getting working on this .

Cheers for all the help

John

Looks like loin to me, I'm just ready to smoke this:



My brother gave it to me for Christmas. He asked his butcher for 8 pounds of belly pork. I think there was some confusion as to whether he meant �8 or 8 lbs when he placed the order, so the butcher sold him the 8 lb piece for �8

Dave

Dave

I assume you take off the bones like Paul Kribbs does in his tutorial.

When you do this would it be possible to take some photos of each stage as I really would like to see the process...God! it's like a virtual holding my hand while I try something new ...sorry to be a pain but you really only ever learn properly from those with the expertise and experience

thanks in advance if you could show the photos.

Cheers
john

Paul Kribs instructions are pretty much spot on - though I don't vac-pack, just put it in a zip-lock bag. Don't worry too much about getting all the air out - it is not crucial. Also, he shows a picture of it hanging in the fridge - you can do this horizontally if you have a fridge with wire racks, otherwise put a wire rack such as a cake rack in the fridge. Basically you want it to air all around so it should not be on a flat surface where the air cannot circulate.

After curing, in theory, the bacon is ready to eat. Personally I like to leave it to air in the fridge for at LEAST 1 week, though a month or two is optimal for a nice dry piece of bacon. After about 2 weeks - when the outside of the bacon is quite dry (touch dry) I tend to wrap the bacon in several layers of greaseproof paper , and just leave it in the fridge - checking it every week or so, and putting fresh paper if necessary. This allows the bacon to dry, but not too quickly (the fridge is a very dry environment.

The longer you leave it, the more it matures - after 2 or 3 months it is akin to a dry cure ham - cooks wonderfully.

I use ziplock, like Aris, but not for the above piece, it was too big It's already cured now, but I can take some photos from here on in for you...

Dave

johnfb, like dave said, a piece of supermarket loin. i don't have a vac sealer, i just use cling film, and works fine. i use the dry cure from this site, and i add a bit more salt as i like it more salty. so no excuses get on, and be amazed. cheers. hoggie.

Thanks guys, you really make it sound so easy, which I am sure it is.

Thanks for ALL the info and ALL the encouragement.




John

Two Danish loins, note the liquid collected in the lower bottom right corner of the bag from the curing process, not a massive amount.



The 8lb monster



A quick bath before bed-time, Out of the bags and a good hose down with a cold shower. Note, I haven't deboned the belly, I prefer to carve around the ribs as I cut the bacon off for cooking.



Ready to smoke, note the new floor to try and keep the mice out



The door is now shut, see you in the morning

Dave

Thanks for the photos Dave.

More flippin' questions...sorry.

I see in the photo of the bacon in the zip lock bag that it seems to be folded over onto itself. Is this ok, or do you have to have it all flat in one piece and not folded onto itself?
Does this effect the process in any way?
Does it matter how the meat sits in the bag?

thanks
John

hi johnfb, if you get a supermarket loin you can cure it in one. as i said before i only use clingfilm. keep it in the bottom of the fridge for a week turning every two days.