NFU Mutual Smallholding Insurance

Author Topic: Bacon  (Read 443 times)

Paul83

  • Joined Jul 2017
Bacon
« 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
Voss Electric Fence

valmet10

  • Joined Mar 2016
Re: Bacon
« Reply #1 on: January 01, 2019, 07:42:33 pm »
I got some curing salt etc from these http://twlaycockandsons.co.uk/
have alook

Maysie

  • Joined Jan 2018
  • Herefordshire/Shropshire Border
Re: Bacon
« Reply #2 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. 

harmony

  • Joined Feb 2012
Re: Bacon
« Reply #3 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.

Paul83

  • Joined Jul 2017
Re: Bacon
« Reply #4 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  :)

Dan

  • The Accidental Smallholder
  • Administrator
  • Joined Oct 2007
  • Carnoustie, Angus
    • The Accidental Smallholder
    • Facebook
Re: Bacon
« Reply #5 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/bacon-101/

SallyintNorth

  • Joined Feb 2011
  • Cornwall
  • Rarely short of an opinion but I mean well
Re: Bacon
« Reply #6 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/bacon-101/

:bookmark: equilibrium dry curing
Don't listen to the money men - they know the price of everything and the value of nothing

Live in a cohousing community with small farm for our own use.  Dairy cow, beef cattle, pigs, sheep for meat and fleece, ducks and hens for eggs, veg and fruit growing

 

Bacon

Started by Pigtails

Replies: 14
Views: 5029
Last post March 27, 2009, 12:45:18 pm
by rustyme
Bacon??

Started by powispigs

Replies: 20
Views: 4544
Last post October 19, 2010, 08:51:42 pm
by Eve
what age best for bacon?

Started by Leri

Replies: 1
Views: 1041
Last post March 06, 2012, 07:07:07 pm
by robert waddell
Bacon

Started by ppd

Replies: 8
Views: 2982
Last post November 08, 2012, 09:57:35 pm
by NicAlford1234
Our bacon

Started by Bumblebear

Replies: 14
Views: 3380
Last post December 09, 2012, 01:52:36 pm
by Bumblebear

Forum sponsors

FibreHut Assist Animal Care Services Thomson & Morgan Time for Paws Scottish Smallholder & Grower Festival Little Peckers

© The Accidental Smallholder Ltd 2003-2019. All rights reserved.

Design by Furness Internet

Site developed by Champion IS