Agri Vehicles Insurance from Greenlands

Author Topic: First Dry Cure Bacon Advise needed  (Read 1139 times)


  • Joined Apr 2018
First Dry Cure Bacon Advise needed
« on: February 24, 2020, 06:35:25 pm »
Hi all. I am in the process of making my first dry cure bacon using Stephen Lambs book(River Cottage) for guidance.
I have got to day nine of ten for a 1.3Kg piece of loin with the skin and bones still in.
My question to you is, I still have a little moisture in the bottom of the tub at the end of the day when i go to drain and re-apply the cure. Is this normal and should I go onto washing, drying and hanging tomorrow or should I keep re-applying the cure until no more liquid comes out?


can you dry cure ham that's been frozen?

Started by jarrick

Replies: 4
Views: 3230
Last post July 28, 2012, 10:09:15 pm
by Eve
How do I get trays big enough to dry cure my pork?

Started by Pheasant pharmer

Replies: 9
Views: 3845
Last post September 10, 2011, 05:28:17 pm
by violet
Wet cure brine question..

Started by Geraint

Replies: 2
Views: 1594
Last post December 15, 2013, 11:38:48 am
by Geraint

Started by Lemming

Replies: 16
Views: 10315
Last post March 11, 2009, 09:51:47 am
by everything natural

Started by irenemcc

Replies: 3
Views: 1789
Last post October 07, 2015, 01:58:13 pm
by The Idiot

Forum sponsors

FibreHut Energy Helpline Thomson & Morgan Time for Paws Scottish Smallholder & Grower Festival Ark Farm Livestock Movement Service

© The Accidental Smallholder Ltd 2003-2021. All rights reserved.

Design by Furness Internet

Site developed by Champion IS