Author Topic: DRY CURING - RECOMMENDATIONS PLEASE (Read 2942 times)

zackyb · « **on:** June 05, 2018, 04:08:02 pm »

Hello All

I am a smallholder and keep Middle White pigs, they live outside for all their lives in fields. I would like have some of my pork dry cured for bacon and hams etc.

Can anyone recommend anywhere / one please in Yorkshire who does this properly - Ideally as near to Leeds / York / Selby area as possible to cut down travel costs.

Many Thanks
Amanda

greenbeast · « **Reply #1 on:** June 05, 2018, 06:59:10 pm »

Do you do your own butchery then? If not, ask the butcher to cure them

zackyb · « **Reply #2 on:** June 06, 2018, 11:21:08 am »

Nope don't do my own and my butcher doesn't do it - hence my help message - but thanks anyway.

Maysie · « **Reply #3 on:** June 06, 2018, 02:13:32 pm »

Would you not try doing some yourself?

Hugh Fearnley Whitingstalls 'MEAT' book is very good as a guide for that sort of thing.

greenbeast · « **Reply #4 on:** June 06, 2018, 03:43:14 pm »

Sorry i took for granted that most butchers would make bacon.

Before we started our farm i used to do my own by buying local organic loins whole and using dry rubs, however i was lucky enough to have access to a commercial vac packer and walk in chiller at the time.

pharnorth · « **Reply #5 on:** June 06, 2018, 03:49:37 pm »

Many do but I think wet cure is much more common.

harmony · « **Reply #6 on:** June 07, 2018, 07:39:55 pm »

Laycocks dry cure, buy online from www.[/size]weschenfelder[/color][/size].co.uk. Follow the instructions. Just need a large plastic bag. It is a doddle. Get your butcher to prepare the sides for you and weigh them.[/color]

farmers wife · « **Reply #7 on:** July 01, 2018, 11:19:48 pm »

Quote from: Maysie on June 06, 2018, 02:13:32 pm

Would you not try doing some yourself?

Hugh Fearnley Whitingstalls 'MEAT' book is very good as a guide for that sort of thing.

Don't whatever you do not follow the curing and smoking book. Its flawed and if you read up on The Sausage Forum you will read up on from tried and tested. Its based on sugar and salt curing all my meat was inedible.

The problem with curing for the first time is you need to just dabble not jump in feet first. Theres a lot to learn and mistakes too. Ive ruined a lot of meat in my time.

Theres a lot of trail and error with curing.