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by **Carl** » Tue Apr 19, 2005 5:20 pm

Hi,

Sorry about the basic questions but this is my first time dry curing a piece of Belly Pork using Francoï¿½s Traditional Bacon Dry Cure. Can you just use the Cure on itï¿½s own or can anyone recommend a good basic recipe using it? And 10g of Cure to 4.4 Kilos is that correct?

Regards,

Carl.

by **aris** » Tue Apr 19, 2005 8:18 pm

No, I think it is 30g cure per kilo of meat - but confirm with Franco.

The traditional cure doesn't have any extra flavour - you have to add this yourself. I personally use black treacle - about a tablespoon with a bit of boiling water added to get the consistency right. Just rub it on and let it cure.

by **Oddley** » Tue Apr 19, 2005 10:02 pm

Carl it is definitely 30 gm per kg. Check the instructions link below.

http://www.sausagemaking.org/acatalog/dryCure.pdf

by **Carl** » Wed Apr 20, 2005 4:45 am

Hi,

Many thanks for your replies and advice Iï¿½ll give it a go at weekend.

Cheers

by **Wilf** » Fri Apr 22, 2005 7:14 pm

Hi, my first go is also now in the fridge in a zip lock bag, took Aris Black Treacle idea and gave it a go, as we know the butcher well he said he would slice it for us at the end as few posts have said about bacon not going thro home slicers very well..........will keep you posted

also got my bradley smoker off Franco and vacuum packer so could be smoking and packing some if it turns out well!!

by **Carl** » Wed Apr 27, 2005 5:36 pm

Hi,
I've just cooked my bacon made with belly and it is very good. I cannot wait till the weekend the back will be ready then. Thanks to Franco for the great products.
Carl

by **Wilf** » Wed Apr 27, 2005 6:10 pm

Mine tasted good too as I cut the end off to try,....... just smoking it for a while now in the Bradley, but had to modify it a bit to keep the temperature down. I see what everybody means its not easy to slice well, so will take it back to the butcher for slicing

by **Carl** » Wed Apr 27, 2005 7:15 pm

Slicing wasnï¿½t a problem for me and my trusty knife but my new food slicer should be here by the time the back is ready.

by **Wilf** » Thu Apr 28, 2005 5:28 pm

I tried a food slicer and was not too good, it certainly doesn't like the rind

by **Spuddy** » Thu Apr 28, 2005 7:23 pm

A good tip if slicing bacon is to partially freeze it before slicing, you'll get much more uniform rashers with both knife and machine.

by **Carl** » Fri Apr 29, 2005 11:41 pm

The slicing with the machine went very well the bacon was very well chilled like Spuddy suggested the back bacon sliced very good but the streaky was not so good it might work better if I roll and tie that before I slice it. I took the skin off before I cured it so I didnï¿½t have trouble with the rind.

by **aris** » Sat Apr 30, 2005 4:49 am

What kind of slicer are you using?

by **Carl** » Sat Apr 30, 2005 5:44 am

Hi, Itï¿½s a Swan RH39 from Index cat no: 531-169 it has a 150-watt motor. Aluminium die-cast housing and 190mm stainless-steel toothed blade.

by **aris** » Sat Apr 30, 2005 7:45 am

Ok,

Found it here:

http://tinyurl.com/97wn9

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First time cure

First time cure

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