markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 I'll be interested in trying it next time. I wanted to play it safe with my first lot. I'm a proper Angus and Oink fan boy and love all of their rubs and sauces so had to give theirs a go. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 14 minutes ago, markie_q said: I'll be interested in trying it next time. I wanted to play it safe with my first lot. I'm a proper Angus and Oink fan boy and love all of their rubs and sauces so had to give theirs a go. Yeah I was curious about their meat rubs Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 They're all awesome. They have a great range at the moment. Most people seem to like The General, but I prefer the Sweet Bones & Butts. I have three young kids so can't have too much spice. There Rampant Angus scotch bonnet ketchup is a bit special Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 Yeah I’ve just been diagnosed with a hiatus hernia. So have to be soaring with spicy ( my life revolves around spice garlic onions ) so a bit gutted . But I’m gonna try some of those Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 Oh no, that sounds uncomfortable. I can give you a list of their non spicy ones that we've tried if that helps? There's lots of flavour out there still luckily. 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 So I've taken both lots out of the vac packs, rinsed thoroughly and dried with paper towels. Both pieces are now hanging in the bottom of my fridge for a couple for days to dry out. Well that's the plan anyway. Feed back very much appreciated 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Share Posted November 6, 2018 Excellent. So far so good. Proof is in the taste. Did you sample a bit post rinse to check saltiness? Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 No, didn't think of that. Do I just slice a piece of and fry it? Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Share Posted November 6, 2018 Yes. And if to your taste it is too salty. Rinse again. You are making some good bacon there. Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Author Share Posted November 6, 2018 Just taken a couple of slices off each. Both absolutely gorgeous. Not too salty. Glad you advised to taste it as I'm not going to smoke this lot now. The flavour in the cure is very powerful and think adding smoke will probably conflict. 4 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 7, 2018 Share Posted November 7, 2018 I have just herd back from Andy at Angus & Oink and I have to say that the cure ingredients are very promising. When used as directed you would end up with the following ingoing levels: Salt – 2.4-2.7 % Sugar – 0.3-0.6 % Nitrite – up to 60 mg/Kg (Ppm) Nitrate – up to 60 mg/Kg (Ppm) These salt levels are ideal and you will certainly not need to soak the bacon after curing. I am a little concerned that the Nitrite levels are a little on the low side and also that it contains Nitrate - but all in all I can see why the bacon turned out well 1 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 7, 2018 Author Share Posted November 7, 2018 Thanks for investigating this for me Wade. I really appreciate the advice everyone has given me. 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 9, 2018 Author Share Posted November 9, 2018 Very happy with how my first batch has come out. 2 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 9, 2018 Share Posted November 9, 2018 Looks great 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 9, 2018 Share Posted November 9, 2018 You will not buy Supermarket Bacon again. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 10, 2018 Share Posted November 10, 2018 First batch down, enjoy and then get to thinking about the next batch. What do you fancy??? what about doing some loin?? we're going to get the slicer out later on and finish these two slabs of loin we've had drying for 4 days. Ice. Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 10, 2018 Author Share Posted November 10, 2018 8 hours ago, Icefever said: First batch down, enjoy and then get to thinking about the next batch. What do you fancy??? what about doing some loin?? we're going to get the slicer out later on and finish these two slabs of loin we've had drying for 4 days. Ice. After tasting the bacon straight after the curing stage, I went straight out and bought some loin ? Already planning on picking some belly up today to get some more streaky on the go. My other half seems a little concerned that I may be going overboard. Also have a piece of brisket in the fridge curing for a pastrami attempt next weekend. 1 1 Quote Link to comment Share on other sites More sharing options...
Adman Posted November 10, 2018 Share Posted November 10, 2018 Quote My other half seems a little concerned that I may be going overboard. Isn't it strange how it's left to us to "blaze a trail" and only after tasting the results do our obsessions become tolerated. Eventually you may find you are getting requests about what to make next. ? 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 10, 2018 Share Posted November 10, 2018 41 minutes ago, Adman said: Isn't it strange how it's left to us to "blaze a trail" and only after tasting the results do our obsessions become tolerated. LOL yes - though I still get "thats not another BBQ you have bought is it!" when she finally finds the new one I sneaked in 2 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 10, 2018 Share Posted November 10, 2018 9 minutes ago, Wade said: LOL yes - though I still get "thats not another BBQ you have bought is it!" when she finally finds the new one I sneaked in Maybe mention shoes handbags dresses coats hoe much they spend getting their hair styled etc obviously wearing a crash helmet 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 10, 2018 Share Posted November 10, 2018 9 minutes ago, Wade said: LOL yes - though I still get "thats not another BBQ you have bought is it!" when she finally finds the new one I sneaked in Maybe mention shoes handbags dresses coats hoe much they spend getting their hair styled etc obviously wearing a crash helmet 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 10, 2018 Author Share Posted November 10, 2018 38 minutes ago, Raptor72 said: Maybe mention shoes handbags dresses coats hoe much they spend getting their hair styled etc obviously wearing a crash helmet I'm not that brave Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 10, 2018 Author Share Posted November 10, 2018 50 minutes ago, Wade said: LOL yes - though I still get "thats not another BBQ you have bought is it!" when she finally finds the new one I sneaked in She's always been remarkably tolerant with the BBQs. Although when I suggest a fourth, she's doesn't seem as keen Quote Link to comment Share on other sites More sharing options...
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