Dry cured bacon

[Hobbitfeet]

Oxford is a little out of my stomping ground but if I'm ever down that way, I'll pm you and arrange a drop off. The shavings came from a friend's house which was entirely crafted (internally) from good seasoned oak. I've done 6 sides of salmon with it and it is good!

[welsh wizard]

Thanks Hobbitfeet, I would very much like to try some when you are down this way - cheers WW

[saucisson]

Thanks HF
Dave

[Buster]

Hi...I'm a newbie with 2 questions on this recipe:

1) How long do you leave the pork in the cure? Do you have to flip it and turn it periodically?

2) What cut do you recommend using? I'm in the States, and what you get in the store here as a "pork loin" seems too small to be what is used in proper English bacon.

Any other tips are greatly appreciated!! Thanks!

[Richierich]

if you are talking about the cure sold on the website here then the time for the cure is dependent on the thickness of the piece you are curing, as I recall its 1 day per 1/2" plus 2 days. Once I have salted the pork I usually vacuum pack it or wrap it tightly in food wrap and then in a bag, with as much air removed as possible. I try and turn mine over in the fridge every couple of days.

If you are talking other cure, I do not know!!

[vinner]

Hi, Buster, welcome. For US style bacon, the cut to use is pork belly. Try to get the loin section, as it is meatier than the rib section. I have made bacon (buckboard style)with a whole loin. I put it in an extra large plastic bag with a slider top, sealed it then put it between two oven cookie cooling sheets. I tied them together under pressure with plastic ties.

[Lance Yeoh]

Does Franco's smoked bacon cure contain spices? I was wondering what spices to use in the mix actually.

[Buster]

Thanks for the responses! I'm interested in making English bacon, probably using a basic pink salt/salt/sugar cure (I can't use Franco's because I'm here in the States and the saltpetre is verboten).

I've made streaky bacon and it was good, although way too fatty. I'd prefer to make English style back bacon anyway.

[saucisson]

I'll give you a basic cure recipe in the morning. too late here

Dave

[Epicurohn]

Gordon,

You need to inform yourself better as to the differences between table salt, Cure1 and Cure2. The last two have different industry names and similar curing salts such as potassium nitrate, nitro, pink salt, modern cure, etc. You MUST ONLY purchase cure that is dyed pink to avoid confussing with refined salt, and that's labeled with it's salt dillution ratio (6.25% Sodium Nitrite).

Missuse of this product can send someone to the hospital or beyong. You must use it following tested recipes and with a precise scale. If you'll use volumetric measurements, don't scale down the recipe. If you try to reduce the ammount of cure to be on the safe side, you can spoil the meat and get people sick.


David

[Spuddy]

Gordon,

You need to inform yourself better as to the differences between table salt, Cure1 and Cure2.
David

Isn't that what he was trying to do by asking the question?

We're all here to help each other and share our knowledge. No-one should be criticised for asking a valid question, beginners are always welcome and encouraged.

However as David rightly pointed out safety is VERY important and it is essential that curing agents are used correctly (which I'm sure is why he made such an impassioned response).
If in doubt then always ask before experimenting or modifying recipes that contain curing chemicals.

[Buster]

saucisson, do you by chance have a recipe with no saltpetre for me? (Or anyone else that matter!)

Thanks!!

[Hobbitfeet]

It is possible to use just salt (with or without exra...sugar, herbs, etc) The end result is rather salty and does need to be soaked until the level of salt reaches more palatable proportions.

Rub the salt (or mixture) into the clean dried meat and store in a non-metallic container. The next day, pour off any liquid and rub in more salt. Repeat the process for 5-7 days.

There's your bacon! Or should it technically be called salt pork without any saltpetre? I don't often make it these days but used to use the method on pork bellies and pig tails which were then smoked and put into stews, etc as a flavouring.

Maybe I'll make up a batch of pig tails...it's been a while and they're free from my local supplier!

[saucisson]

saucisson, do you by chance have a recipe with no saltpetre for me? (Or anyone else that matter!)

Thanks!!

Yes, and it will have cure in it.

Dave

[Gordon]

Buster
I don't know if you had any sucess or not but if you go to the american site
www.sausagemaker.com/index.aspPageActio ... D&ProdID=2

Insta Cure #1 seems to be Prague Powder which is 1 part Cure #1 ( saltpeter ) to 16 parts salt and available in the US !!!

hope this helps

Epicurohn
Please don't mistake not understanding the various names of some ingedients with not understanding their pungency or how much caution one should excercise in their use.