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.