www.sausagemaking.org

I think I am right in saying that the bacon recipes in the FAQ are for skin on bacon which is fine but I am keen to know if they would work the same for skin off. My assumption is that there is little difference.

I ask as I think our pigs are going to be very fatty and we may want to use some of that fat in black pudding etc.

thanks, dan
(expecting large delivery of Old Spot on Sunday and panicking slightly!)

Hi Dan, the cure should be fine for either skin-on or skin-off. It's a fairly low salt cure so if you like saltier bacon just shout.

Getting organised in advance is the secret to stress free 'pig days' - that said, I only do ½ a pig (or thereabouts) at a time.


Phil

Hi Phil,

thanks for the advice and the reassurance re pi days. As it is, they are shared so I'll only have a half pig to deal with but I have been nominated as chief curer!

It's a fairly low salt cure so if you like saltier bacon just shout.

Saltier is good too. Though the last (Maynard) recipe I used was too salty. I was the sole consumer of that batch!

Thanks, Dan

This one's saltier than the FAQ cure, but still not as salty as most commercial bacon:

http://www.localfoodheroes.co.uk/?e=561

HTH

Phil