My Christmas bacon log
Posted: Sun Jan 02, 2005 11:55 amAs you know I went to Smithfield before Christmas and bought a half pig this is the recipe list I made using Francos bacon cures. I am posting the log complete warts and all.
Parson can you answer me this when making sausages with this pig the sausage meat is a red colour when cooked is this good or bad. What is the cause of this.
The sausages and bacon I made from this half pig were all really nice.
Parson can you answer me this when making sausages with this pig the sausage meat is a red colour when cooked is this good or bad. What is the cause of this.
The sausages and bacon I made from this half pig were all really nice.
Oddleys Log wrote:Ham
Weight = 7.030 kg
Height= 6ins
Date in cure = 30/11/04
Date Oute = 24/12/05
Weight of cure = 281 grams
In 5 applications 1 = 57 grams the rest 56 grames
1st day done 57 gm cure 10 gm sugar
Second day 56gm cure 10 sugar
Third Day 56 gm cure 10 gm sugar
Forth day 56 gm cure 10 gm sugar
finnished 24/12./04
Smoked Belly
Weight = 1.7kg
Height = 1 1/2 ins
Date in cure = 30/11/04
Date out = 34/11/04 morning
weight of cure = 34 grams
2 aplications 25 and 9gm
1st day done 25 gm cure 5gm sugar
Second day 9gm cure 5gm sugar
Done
Smoked Back Bacon
Weight = 3.175 Kg
Height = 3 ins
Date in cure = 30/11/04
Date out = 37/11/04 morning
weight of cure = 127 grams
3 aplications first 43 grams rest 42 grams
1st day done 43 gm cure 7 gm sugar
Second day 42gm cure 7 gm sugar
Third Day 42 gm Cure 7 gm Sugar
Done
Green Back Bacon
Weight = 2.688
Height = 2 1/2 ins
Date in cure = 30/11/04
Date out = 36/11/04 morning
weight of cure = 80 grams
3 applications first 27 grams rest 26 grams
Third Day 26 gm Cure 5gm Sugar
Done
1st day done 27 gm cure 5 gm sugar
Second day 26 gm cure 5gm sugar
Third Day 26 gm Cure 5 gm Sugar
Done