The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: Paul83 on December 27, 2018, 08:28:10 pm

Title: Bacon
Post by: Paul83 on December 27, 2018, 08:28:10 pm
Hi all. Hopefully in 18 months time I'll be getting my first set of weaners for home grown pork. With that in mind I thought i start trying my hand at some home cured bacon. I was just wondering if anyone had tried maple cured bacon and if so, what recipe did you follow? Does any salt work for dry curing or does it need to a particular type such as sea salt? Thanks, Paul
Title: Re: Bacon
Post by: valmet10 on January 01, 2019, 07:42:33 pm
I got some curing salt etc from these http://twlaycockandsons.co.uk/ (http://twlaycockandsons.co.uk/)
have alook
Title: Re: Bacon
Post by: Maysie on January 04, 2019, 01:26:47 pm
I know it is a different process, but I brine cured my own Christmas hams this year and used a large bag of regular table salt. 

I followed the River Cottage Curing and Smoking Handbook (Stephen Lamb) recipe, except for the fact that PVD salt was required for the recipe and I used regular table salt due to time constraints of ordering the correct stuff. 

They were absolutely lovely. 
Title: Re: Bacon
Post by: harmony on January 04, 2019, 06:03:11 pm

We use laycocks too. So easy.


Curing salt contains sodium nitrate as well as table salt (not iodised). Not only does it cure the meat but prevents bacteria production because of the addition of sodium nitrate, which also helps the meat keep it's colour.


Weighing is important.
Title: Re: Bacon
Post by: Paul83 on January 06, 2019, 12:32:40 am
Thanks all. I shall have a look at laycocks and also at the river cottage book. Thanks again  :)
Title: Re: Bacon
Post by: Dan on January 07, 2019, 09:12:33 am
I tried equilibrium curing this time around for all of our bacon and gammon and am a total convert.

In short it involves adding the concentration of salt, sugar and cure that you want to be present in the finished product, apply it to the meat then partially vacuum pack it. Leave for as long as it takes (approx one day per inch of depth in the meat, although you can't over-cure since the concentration will never exceed the % added), massaging daily.

Remove from pack, wash, dry, smoke, slice, vac-pack, freeze. Best bacon and gammon we've ever made.

The theory is that since there's no added water, and only sufficient curing ingredients to reach the desired saturation, eventually everything in the vacuum pack reaches equilibrium.

More reading:

http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curing (http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curing)
http://thesaltcuredpig.com/bacon-101/ (http://thesaltcuredpig.com/bacon-101/)
Title: Re: Bacon
Post by: SallyintNorth on January 07, 2019, 06:40:33 pm
I tried equilibrium curing this time around for all of our bacon and gammon and am a total convert.

In short it involves adding the concentration of salt, sugar and cure that you want to be present in the finished product, apply it to the meat then partially vacuum pack it. Leave for as long as it takes (approx one day per inch of depth in the meat, although you can't over-cure since the concentration will never exceed the % added), massaging daily.

Remove from pack, wash, dry, smoke, slice, vac-pack, freeze. Best bacon and gammon we've ever made.

The theory is that since there's no added water, and only sufficient curing ingredients to reach the desired saturation, eventually everything in the vacuum pack reaches equilibrium.

More reading:

http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curing (http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curing)
http://thesaltcuredpig.com/bacon-101/ (http://thesaltcuredpig.com/bacon-101/)

:bookmark: equilibrium dry curing