markie_q
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Everything posted by markie_q
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I've used a JML one for a few years. Can't fault it for the money. It's not as nice looking as that Aicok one though and you can't store a roll in it
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Has anyone had any success with this? If so what did you sit the butter on? Was it salted or unsalted? How long do you smoke it for? Any recommendations on wood type?
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She's always been remarkably tolerant with the BBQs. Although when I suggest a fourth, she's doesn't seem as keen
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I'm not that brave
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Yes, that's exactly what it was doing.
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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.
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So I chilled the bacon for about 45 minutes in the freezer and sliced it on '3' as recommended by Wade, which was the perfect thickness. I think I was applying too much pressure on the first block and curving the bacon, so the slices were a little misshapen and the bottom had some curious angles on it. Second block I just let the slicer do the hard work and glided it by. Much quicker and easier. Great fun 'toy' and didn't lose any finger tips. Thanks again for all the brilliant advice.
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That's another great idea!
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That's a great idea!
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Very happy with how my first batch has come out.
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Managed to get about 23 slices. Got down to about 3/4 of an inch before i couldn't get it though the slicer. So I've chopped that bit up for use as lardons. Bacon all packed up and half has been gifted to work colleagues, see if they like it. Looking forward to bacon sandwiches in the morning!
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My fridge runs at 3.5 so may be worth sticking in the freeze still. What width setting do you slice the bacon on? Do you square it up with a knife first before putting it through the slicer? Again apologies for bombarding with questions ?
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Picked up a nice piece of pork loin from Morrisons tonight. So have another couple if pieces curing. It's very addictive ?
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I'm going to freeze some of it, but have some guinea pigs who want to try it at work. So keeping some fresh
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As long as two hours? I was planning 30 minutes ???
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Thanks for investigating this for me Wade. I really appreciate the advice everyone has given me.
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I have a Buffalo commercial slicer, so plan to slice the bacon with this. I'm guessing, I should chill it down to firm it up? Plan is to vac pack and then gift it or freeze it. All advice appreciated.
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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.
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No, didn't think of that. Do I just slice a piece of and fry it?
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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
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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.
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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
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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.
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That's a good price. I'm going to try to head there this evening to have a look
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That looks great!
