Allotment Gardening Advice Help Chat
Poultry and Pets => Pets without Feathers => Topic started by: Potiron on August 18, 2009, 06:30
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Hi.
This is the Simple Bacon Cure.
Its a wet cure (brine cure). For each ltr. water, you will need :
140 grms. Curing Salt.
35 grms. Crystallised Honey.
Dissolve, Salts and Honey in the water. Chill to 4 or 5 deg. The temperature is critical, I use a spare old fridge for this.
Take the piece of pork to be made into Bacon, perhaps a piece of Belly for the first try, and measure, skin-side to inside, allow 24 hours in the Brine for each inch of thickness, EG. if the piece of pork is 2 inches thick 48 hours is reuired. After the alloted time in the brine, pat dry and leave to air dry for 36/48 hours. ( An old pillow case will come in handy if there is a fly problem ).
Once dried chill in the freezer for half an hour, this makes it easier to cut.
Slice away and enjoy.
This recipe will give you a Sweet Cure Bacon, if you like something a bit stronger then leave in the Brine for an extra 24 hours.
Gammons can be made the same way, in the same strength of Cure but measure the joint skin-side to skin-side, across the meat. This Gammon will not normally need soaking before cooking.
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Thank you. :D
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.....and, thank you. ;)