Hello all

Introductions and chatter

Hello all

Postby baconmaker » Sun Apr 20, 2014 10:39 am

I have just started making bacon and sausages (made my first batch 10 days ago and still alive!) and now discovered this site.
Looking forward to joining in.
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Re: Hello all

Postby NCPaul » Sun Apr 20, 2014 11:08 am

Welcome to the forum. :D A lot of us on the forum make bacon, so you're in good company. Tell us about your first batch.
Fashionably late will be stylishly hungry.
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Re: Hello all

Postby wheels » Sun Apr 20, 2014 12:55 pm

Welcome. :D :D :D

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Re: Hello all

Postby baconmaker » Sat Jun 28, 2014 1:30 pm

My apologies for not responding. I logged out and a few days later found that I had forgotten my username so couldn't log in again! I have just discovered that I had wisely kept a copy of the Welcome email with the registered username.

Progress so far:

I made a batch of dry cure bacon using the River Cottage recipe. The recipe calls for salt, dark brown sugar, black pepper, bay leaves. I used a 4kg piece of middle as I like both the back and streaky cuts! I followed the recommendation to keep the pork in the mix (belly for 5 days, then separated the loin and left it in the mix for an additional 5 days). Each piece,after curing, was air-dried for the 5 & 10 days they had been in the cure.

Whilst the bacon was curing I ordered a Graef Tendessa 10 slicer. What a difference it makes!

Sausage making:

I have made several batches using recipes from The Sausage Making book. The flavours are good, my only criticism would be that the large amount of breadcrumb( typically 150~200 gm to 1 kilo of pork shoulder gives a rather soft banger. I will look at some of the meatier recipes on the forum.
I started by using collagen and recently hog casings, I find both a bit chewy if fried. I found the natural casing much easier to use. Now that I understand the procedure in preparation and use, I will use sheep casing.

Comments would be useful

Regards,
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Re: Hello all

Postby wheels » Sat Jun 28, 2014 7:37 pm

I'm glad you found your way back! :D :D

Just a heads up: River Cottage recipes can be very salty.

As to the sausage, what was the liquid to crumb ratio? There's no real reason why (say) 10% crumb should give a 'soft' sausage. Perhaps it's just "The Sausage Making book's" recipes - is that the Paul Peacock one?

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