First time to have a go

[johnfb]

Thanks for that Hoggie, I should get a good result with minimum output and cost. The clingfilm looks the way forward for me as I don't have a vac packer...just yet...

thanks

[saucisson]

John, The two loins I'm doing as joints so I left them tied up and allowed them to cure for twice as long as I would have done had I flattened them out, using the 1 day per 1/2" thickness plus 2 days rule. It doesn't matter how they sit in the bag, so long as you turn it over every couple of days. If I'd been using them for rashers I would have flattened them out first.

Dave

[johnfb]

Ok...I just took the first step into this area and ordered the cure from this site. I got the Traditional Bacon Dry Cure and am really looking forward to having a go. Now I am itching to get the smoked flavour too but will hold off until I master this one.
My wife thinks I am a bit crazy, as "we can buy it in the supermarket easier"...she just doesn't get it

Although she said the same when I got caught up in making sausages and now her and the kids will not eat anything else but the ones I make...result!!


Anyway, I will post my thoughs and photos on the site when I get the bacon made and fingers crossed all will be well

Onwards and upwards and I want to sincerely thank all of you for your patience and help on my new venture, espically Dave who is always there with excellent advice and guidance, good on ya mate!!!.....

[hoggie]

here is the latest batch of bacon. had a sandwich this morning. lovely.

[johnfb]

Hi Hoggie

what cut of pork did you use for this?

[hoggie]

hi johnfb, pork loin, great stuff.

[johnfb]

Wow what a price. How many rashers did you get out of this loin?????

Seems excellent value to me.

[saucisson]

Hoggie, any details on what basted for succulence with added water means?

Where do you buy it?

Dave

[hoggie]

hi dave, yep never noticed this. it's still in the fridge. i'll take a pic of the ingredients, and post.

[hoggie]

hi again, i won't be making bacon out of this joint, i never look at the labels, but it should be allright for a roasting joint. cheers dave.

tesco

[saucisson]

Ah, it did worry me a bit, but I didn't want to come right out and say so without a check As you say, I'm sure it will make a nice roasted joint, possibly half way between ham and pork. Let us know!

Dave

[johnfb]

Hi Dave and Hoggie

Can you guys tell me what you are talking about?
Is this joint no good for curing?

John

[saucisson]

Correct, it's been partially cured at the factory and so contains 10% of water, glucose syrup, salt, phosphates, citrate and anti-oxidants. It would be impossible to work out how far along the curing process it has been taken so it would not be a good idea to try and process it any further (other than by bunging it in the oven at 200 deg C )

Tesco are doing a Pork Loin Joint Special Offer at �2.99 a kilo for ~1 kilo pieces, unprocessed Danish Pork, an absolute steal... I've just had two delivered. If they are still there at the weekend I will be filling the freezer

Dave

[hoggie]

hi dave and john, cooked joint as per instructions, made sandwiches, and must say was lovely. solid pork.

[welsh wizard]

Dont forget to experiment with your bacon. Once you have put in the correct amount of cure you can add almost anything to impart flavour. In the past I have used:

Black treacle
Mixed Herbs
Chilli Flakes
Brown Sugar
Juniper Berries

The Black Treacle bacon which not only adds a fantastic colour but a superb taste is one of my best sellers. However interestingly enough I cannot seem to sell any streaky bacon, evrybody wants loin........

cheers WW