The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: littleacorn on June 16, 2013, 09:34:32 am

Title: bacon query
Post by: littleacorn on June 16, 2013, 09:34:32 am

I recently made my first lot of bacon using a loin joint and a recipe for a 3 day dry cure which included salt petre (think thats how its spelt).  I rinsed it well and dried it in the fridge for a day and the bacon looked good sliced into rashers but when cooked it went very grey - tasted good though.  What did I do wrong?  Thanks

Title: Re: bacon query
Post by: spandit on June 16, 2013, 09:35:58 am

You probably didn't pump it full of dye and chemicals to make it look artificially pink...   :roflanim:

Title: Re: bacon query
Post by: Beewyched on June 16, 2013, 10:15:09 am

Quote from: spandit on June 16, 2013, 09:35:58 am

You probably didn't pump it full of dye and chemicals to make it look artificially pink...   :roflanim:

:thumbsup: :roflanim:
 
You'll never buy bacon from the supermarket ever again now littleacorn  :yum:   :thumbsup:
 :love: :pig: :love:

Title: Re: bacon query
Post by: The Woodsiders on June 16, 2013, 10:19:31 am

If you liked it and it tasted good you did nothing wrong :thumbsup:

Title: Re: bacon query
Post by: hughesy on June 16, 2013, 11:37:36 am

3 days is quite a short curing time for back bacon. Belly would probably be ok curing for a shorter time as it's thinner. We leave loins in for 5 or 6 days. Greyness is usually a sign that it hasn't cured properly.

Title: Re: bacon query
Post by: littleacorn on June 16, 2013, 06:05:02 pm

Thanks for your replies  :wave:
 
Will do the next lot a couple of days longer and see how we do.  ;D

Title: Re: bacon query
Post by: Hassle on June 17, 2013, 01:31:13 pm

As Hughsey says I cured my bacon 7 days then hung in the fridge to dry for another week before slicing