Old School Bacon

Recipes and techniques using brine.

Old School Bacon

Postby quietwatersfarm » Thu Mar 17, 2011 2:47 pm

We have just pulled about 20kgs of Bacon out of a barrel where it has been packed for the last 8 weeks in the walk in chiller.

It has been in a basic demerara/salt/cure mix recipe which I found in an old book and been turned/rubbed every week.

Looks and smells lovely. Its gone in the fridge to dry off after a rinse.

Anyone else got experience with such long term cured bacon?

Will let you know how it tastes in a couple of days :D
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Re: Old School Bacon

Postby BriCan » Thu Mar 17, 2011 8:04 pm

quietwatersfarm wrote:Will let you know how it tastes in a couple of days :D


Would it be possible to send some on :) :) as this way you would get a true report after the fist go around. :drool:
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Postby quietwatersfarm » Thu Mar 17, 2011 8:53 pm

What I was wondering wqs what might be nice to soak it in as Im assuming it will be pretty salty as is.

I was Thinking I could combine any necessarry soaking with adding various flavours.

The question all devout bacon curers ask themselves - WWBCD - "what would BriCan do?" :D
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Postby NCPaul » Thu Mar 17, 2011 9:04 pm

You're making me nuts just thinking about this (photos might kill me). I am going to use WWBCD from now on for every curing project. :D
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Postby wheels » Thu Mar 17, 2011 9:29 pm

quietwatersfarm wrote:What I was wondering wqs what might be nice to soak it in as Im assuming it will be pretty salty as is.

I was Thinking I could combine any necessarry soaking with adding various flavours.

The question all devout bacon curers ask themselves - WWBCD - "what would BriCan do?" :D


Image WWBCD Image WWBCD Image WWBCD

Go on, pick on the man while he's on his sick bed. I love it!

Phil :lol: :lol:
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Postby BriCan » Fri Mar 18, 2011 6:30 am

quietwatersfarm wrote:What I was wondering wqs what might be nice to soak it in as Im assuming it will be pretty salty as is.


I would (umberly suggesting that iz :D ) to soak for between 24 - 48 hours. I do this on long term dry cures.

quietwatersfarm wrote:I was Thinking I could combine any necessarry soaking with adding various flavours.


You are in the right area (I think, Cornwall/Devon?) to do the West Country cure

quietwatersfarm wrote:The question all devout bacon curers ask themselves - WWBCD - "what would BriCan do?" :D


ang around to see what U would do :roll: ---- then ask for samples. :lol: :lol:
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Postby BriCan » Fri Mar 18, 2011 6:55 am

wheels wrote:Image WWBCD Image WWBCD Image WWBCD

Go on, pick on the man while he's on his sick bed. I love it!

Phil :lol: :lol:


You are going to have to stop this; you are not contributing to my well being (I’m holding my sides while reading). :(

You have too much time on your hands, go and do something useful like running up my slate. :lol: :lol:
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Postby quietwatersfarm » Fri Mar 18, 2011 7:48 am

Favourites at the moment are

Cider or Apple Juice (maybe with a bit of cinnamon)

Coffee

Orange juice

but thats what you get for asking everyone here!

Personally Im favouring just soaking it and getting it in the pan as quickly as possible!
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Postby BriCan » Fri Mar 18, 2011 5:58 pm

quietwatersfarm wrote:Favourites at the moment are

Cider or Apple Juice (maybe with a bit of cinnamon)


Cider, honey, black peppercorns, bay leaves, cloves

WWBCD

http://www.mahonyandsons.com/

end of January the Chef enquired about Gammon bacon --- wanted it hot smoked (glorified North American bacon :cry: ) gave him the proper stuff and by the look on his face told me he was not happy :shock:

Just phoned up requesting another 20kg. :lol: :lol:
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Postby quietwatersfarm » Fri Mar 18, 2011 7:22 pm

You are doing us proud there! :lol:
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Postby wheels » Fri Mar 18, 2011 7:25 pm

BriCan wrote:
quietwatersfarm wrote:Favourites at the moment are

Cider or Apple Juice (maybe with a bit of cinnamon)


Cider, honey, black peppercorns, bay leaves, cloves



How about soaking in water and then cooking in BriCan's combo. Either way it should be fantastic.

Phil
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Postby BriCan » Fri Mar 18, 2011 9:51 pm

wheels wrote:
BriCan wrote:
quietwatersfarm wrote:Favourites at the moment are

Cider or Apple Juice (maybe with a bit of cinnamon)


Cider, honey, black peppercorns, bay leaves, cloves



How about soaking in water and then cooking in BriCan's combo. Either way it should be fantastic.

Phil


West Country Bacon:
I dried cured for 4 – 6 weeks, soaked for close to 48 hours changing water once. Made my cooked brine up with – Cider (Strongbow – sorry that’s all that’s shipped out this way), honey, black peppercorns, bay leaves, cloves. Bring to a boil and simmered for one hour.

Cool and place bacon in vacpac along with a liberal amount of the brine. Seal and leave for two weeks turning each day. At the end of two weeks remove and rinse – hand to dry overnight. Following day cold smoke (eight hours) lightly. Hang in closet to mature.

You good folks have better access to far better Cider than I so I am sure it would taste far better than mine. :oops:
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Postby wheels » Fri Mar 18, 2011 10:01 pm

You'd already got it covered then! :lol:

Either great minds think alike, or more probably, fools never differ! :lol: :lol:

That recipe looks super, and no doubt, QWF can get some superb ciders around his neck of the woods.

Phil
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