Unwritten rule for beginners

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Unwritten rule for beginners

Postby akesingland » Sun Jan 29, 2006 8:38 pm

Hello All

I read somewhere else on the forum that there is an unwritten rule for beginners to post their experiences.

I have at the moment cured two peices of Loin (back) with Franc's tradition cure. The first peice I sourced from Waitrose which still had the little ribs attached. After my amature butchery it was a Kilo, good weight to start with me thinks. However it had very little belly part attached. Followed instrutions to the letter (yes I even got the ruler out!), did not vacpack but put in a ziplock bag in a plasticbox. I dried it for 1 day propped up on some chopsticks. I put it in the freezer for 1.5 hours and sliced it on my new slicer and wrapped it greasproof paper. It tasted fine if a bit dry, I think this was the lack of fat.

Loin two I got from Pinner (Middlesex, UK 10.00-2.00 Sundays) Farmers Market. Cant remember the supplier. Method as before but left it in cure for one day longer as I was tired on the seventh day, so I rested. This bacon was much better.

Those are my experiences so far. Try Franco's mixes they take the worry out. I have ordered Parma ham cure and will have a go with leg of pork or boar if I get to Borough.

Cheers
Adam
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akesingland
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Postby TJ Buffalo » Mon Jan 30, 2006 1:35 am

In general, it's really everyone that posts their efforts, that's the only way that we can find out where we went wrong, or find out a new idea. It sounds like your bacon-making is going quite well, maybe I'll have to give it a try one day.
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