Hi guys,
So I have just finished my first attempt at making what I would call 'commercial' bacon to please the Mrs and children who will eat, but arent made about, my old school air dried pancetta!
Its made from two loins off one of our pretty-much-organic Welsh white baconers. I am lucky enough to have a descent vacpac machine and a good meat slicer to help with processing.
My method was:
- A cure of just 5% by weight of the organic cure from Weschenfelder.
- Rubbed the cure all over and then vac packed and left in the fridge for ten days.
- Massage the bag almost every day.
- Rinsed off the bacon and let it dry in the fridge for 24hrs.
- Slice at 4mm thickness and vac pack in half dozen packs before freezing.
- Did a couple of presentation packs for family with gold card insert, also from Weschenfelder.
Here is a photo:
I just fried off couple of slices and I am generally happy with it, tender, not too salty etc. I do have the following questions though:
- It may be just me but I find it a little bland. How much difference would smoking the same recipe make? I have a hot smoker but not a cold smoker. I could have a go at making one but want to know its worth it first!
- I like the idea of maple or light brown sugar in the cures for more flavour. Wouldnt just adding maple to this recipe water down the cure? Can you add some brown sugar to a ready made cure or not?
- The rind, but hopefully not the fat, will be an issue for the Mrs. Do you guys leave it on or remove first?
- What thickness would typically and thick cut back normally be? I found it hard to cut intact slices at 3mm and felt it was too thick at 5mm?
- Do others freeze or partially meat before slicing? I had it very cold but it seemed to warm up quickly.
Thanks,
Dean.