James Wales

Bacon is one of the joys of the colder weather. Just try it it's easier than u think and there are a few cure calculaters on line or within some apps.

Just starting the cure of some bacon and some pork hocks will update as the curing and smoking process goes on. Eventually ending up with porky goodness. Both varieties of bacon are been cured using supracure at 3% of total weight. I have then used demerera sugar in a quantity of 10% of cure weight. I feel it adds a really good caramel note that I really enjoy. The pork hocks I have left unskinned and subtracted 40% of weight for skin and bone. I have then used supracure at a rate of 5% of subtracted weight.Having never done these before I thought better safe than sorry. The 2 varieties of bacon are, peppercorn and juniper a personal favourite of mine and Angus and oinks rubba rubba mixed with a small quantity of rub some butt (a little experiment)The bacon will cure for 7 days as I am away for a couple of days at the end of the process otherwise it would probably of been 5 days. The pork hocks are curing with angus and oinks the general I will leave these for 10-14 days

What a great idiots guide to smoking salmon. I'm definitely doing this soon. what's anyone's thoughts on using some beetroot in the curing phase. Using the 50/50 salt, sugar method do you weigh the fish and use a % ?? I can't seem to see a weight to cure ratio

Hi wade Will the increase in water if I use the wet equilibrium cure have any negative effects when cooking after smoking?? So in short *reduce weight by approx 35% (bone) *reduce by another 10% for the skin. *leave for min 10 days. Do u add any extra sugar to the wet cure?? Other favourings? Cheers

I have just picked up a couple of pork hocks from my local butchers. I'm looking to cure the hocks for 5-7 days. I am also doing some bacon at the same time. The cure I use is supracure and I usually use it at 3%. I know it says 5% but I have always found a bit salty and have researched and plenty of people use it even lower than 3%. I'm also using demerera sugar, bay, thyme, peppercorns and some mace. My question is has anyone made there own ham hocks and if you have how long did you cure then for?? Did you use any other favourings on the hocks?? I'm going to cold smoke the bacon for 30 hrs over 3 days using oak and beech, leaving 12 hrs rest inbetween would u recommend doing this with the hocks as well. Any help appreciated Cheers

Love this if anyone arranges anything north ish I.e Yorkshire, lancs, Notts way I'm always free to get together and doo some cooking

Hi Looking forward to posting and reading everyone's advice and experiences. I have been a chef for well over 15yrs but now just cook for fun. I love all things BBQ from equipment,techniques,meat, butchery, fuel, hot smoking and cold smoking. I live in Yorkshire so no chance of me being a fair weather bbqer. Cheers J wales