Bacon

[moggy]

I tried making some dru cure bacon this last week - using HFW recipe from his meat book. I probably left it in a little bit long due to being away at the weekend, and to say the end result was less than perfect would be an undestatement.
I just did two small pieces of belly as a starter as i didn't want to waste it if it didn't work out.
It was way, way too salty - I guess from being in a little to long in the cure. Now that I know I can probably remedy by soaking it before using it.

However it didn't taste like bacon, it just tastes like salty pork. How do you go about getting that bacon taste?

[welsh wizard]

HI Moggy, I had totally the opposite experience, mine was no where near salty enough!

I purchased dry cure from this site and have ended up putting salt into the cure, which is now OK. I think it really does depend on how much salt is in the cure to start with. OOI I now smoke my bacon in the Bradley so the taste is changed anyway but I still have a few people who like their bacon green and they seem to come back for more so hopefully I have now cracked it. However I have just recieved my next packet of cure and it looks totally different. The original looked and had the consistency of brown sugar and this one looks like a big bag of salt, I hope it does not taste like a big bag of salt!

Cheers WW.