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The Bandit

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The Bandit last won the day on February 13

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  1. I brewed a kit or two way back (about 20-25yrs ago) but gave it up when life got in the way. Now, retired and locked-down, hubby and I (mostly I) have got the bug again. We have just brewed a 5L batch of Citra Pale Ale using malt extract + speciality grains, hops etc. It was bottled today so still a few weeks to wait! We had a little taster and for warm, flat beer it seemed ok😁, didn't detect any "homebrew twang" of kits from a bygone age. 🤞it carbonates ok, the cheap and cheerful crown capper had it's issues.
  2. Hi Dave. Not been at this lark very long myself, so far myself and hubby have cured and smoked 2 pieces of bacon, both very nice even if I do say so myself. My hubby is a big pork pie fan, maybe you could pass on a recipe or two😉. Hubby has been retired a while and I'm a fairly new retiree. I'm trying to get hubby interested in giving e-biking a try but seem to have my work cut out there! Enjoy your hobby👍.
  3. Quick update. Today we have vacuum sealed, in one meal sized portions, slabs of our second cured and smoked bacon. Two into the freezer and one in the fridge. This time it was a loin. Not yet sampled the finished article but this will soon be rectified😁.
  4. Thanks Icefever. Always good to get a recommendation, too easy to get sucked in to buying cheaper and regretting it!
  5. Can anyone suggest a source of reasonably priced ridged vacuum sealer rolls please? Thanks.
  6. Thank you Wade. We were very happy with the way it turned out. As advised we tried the outer edges green, although salty (thanks for the warning) we would have been happy to leave it at that point but our preference is for smoked so we forged ahead. The first few rashers (some of which are pictured above, alongside the egg) were used after 5 days resting. At this point we thought we would try a little shorter smoke next time, however, we had some more a few days later and the smoke had mellowed further and was just right, it seemed to have evened out through the meat. We are hoping to get out and buy some loin next week and get started with making smoked back bacon. We both really like the extra fat of the streaky but I fear our arteries would disagree😁. I'd like to think all our bacon will be home made, all I can say is we'll do our best! Thank you to Wade and others for your wealth of knowledge and help on this site👍.
  7. Thank you for your help Wade. Now ordered. We went for a mid-priced one.
  8. The bacon is now finished!! I can't say we won't ever buy bacon again, we are online shopping at the moment therefore there are issues getting the right piece of pork, but home cured and smoked will be our first choice. On with the photos The pork - a piece of Waitrose essential belly Sprinkle on the cure Give it a good rub in Ready for bagging up Off to the fridge. After turning daily for 10 days, rinsed, dried and ready to rest for a day or two in the fridge After a rest, strung and into the smoker. Cherry wood dust in a ProQ maze, around 10.5 hrs (a full maze worth) Smoked, wrapped and into the fridge for 5 days Rested and ready to go A few test slices The proof of the bacon is in the eating........Definately worth the effort, even enough bacon fat to cook the egg!!
  9. Hi all. Looking for a little help please. I'm looking to buy a vacuum sealer but not at all sure what I should be looking for - type, features etc. I shall be using it for curing and packaging bacon and storing my coffee beans mainly. If there is a model that's just the thing, I'd be very interested. I'm not looking to get the cheapest but on the other hand I don't think all the bells and whistles are needed either. Something middle of the road that will do the job well. I may well be looking for 'the moon on a stick', if I am please tell me and put me straight. Thanks.
  11. Hubby and I finally managed to get a piece of pork belly and started making our first slab (all be it a small slab😁) of bacon. We're using a Woodchurch bacon curing kit, kindly given to us by Wade. Photos are being taken and I'll update this post once it's done. Cheers.
  12. Thanks Wade, I have sent a PM.
  13. We did indeed get a great days fun from our first cold smoking adventure. We do have a cap for it just forgot to put it on for the photos. It's a thick foil pie dish which we scrunched tight around the sides and about two thirds of the slits are covered. Really sorry but I'm totally flummoxed about the rest of your post.
  14. Thank you for your responses guys. It will be our first time curing bacon. We thought a ready mixed bacon cure would be easiest but not opposed to making our own, especially in light of the nitrate issue. Any chance someone can direct me to a reliable source of cure recipes please. Cheers.
  15. Evening all. Can anyone recommend a basic bacon cure please? Want to make sure we use a reputable source for ingredients. Thanks.
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