Traditional dry cure bacon.

[Auldhairyface]

Making sure I have got this right before I try; 30gms of traditional dry cure bacon per kg. to make bacon. Nothing else required?

[Paul Kribs]

Auldhairyface

yep, that's it. Just rub it into all the meat and pack it to cure. I use vacuum bags, but a large polythene bag is just as good if you suck out the air and seal it tightly. Remember to allow it to cure for 1 day for every 1/2" thickness and then add 2 more days. Remember to turn it each day to soak in the naturally produced brine. Rinse it off and pat it dry with kitchen towel or tea cloth. I then hang it in the fridge for a day so's to let it dry before slicing and packing and freezing.

Regards, Paul Kribs

[aris]

A large ziploc bag works just as well. You may also consider adding some flavouring. Options include a bit of black treacle, honey, spices, herbs etc. The traditional cure is OK on its own, but very plain.

[Auldhairyface]

Thanks Paul and aris.

[Wilf]

I always add a tablespoon of black treacle, and if I want it smoked some of Franco's smoke powder

[Paul Kribs]

Must admit that I use the organic cure and also add 3 grms per kilo of the hickory powder.. superb bacon.

Regards, Paul Kribs