markie_q
-
Posts
219 -
Joined
-
Last visited
-
Days Won
7
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Everything posted by markie_q
-
Are these clear enough?
-
-
-
I'm going to try and head over to Morrisons after work and see what they're like. I get the feeling I'm going to want to have a rolling stock of bacon being cured.
-
Angus and Oink's bacon cures. I've got one of each flavor on the go
-
Will have to get creative!
-
I've just been looking, what are the two pieces of business Id they'd need? It doesn't list on the website.
-
There is a bookers where I live, but I don't have a card for it
-
? will definitely give them a go! Thanks.
-
That's exactly the same situation with my butcher's. Morrisons is just down the road. Didn't think of their butcher's counter. Will get some from there next. Got some amazing pig cheeks a few weeks ago from there. I was just worried as supermarket bacon is so awful, I was worried id get the same results with its loin.
-
I try to avoid supermarket meat as much as possible and get it from the butcher's. However it's not always possible to get to the butcher's and also can be a little pricey. Is it worth trying to make back bacon with a pork loin from the supermarket or am I best waiting and trying with one from the butcher's?
-
It was a ready mix cure. So I guess it will need a soak. There's a big difference there between mixing your own and the commercial stuff.
-
My next step was going to be do rinse the belly and leave it in water for 90 minutes. I was then planning on leaving it hanging in the fridge for two days. Is that correct, or would you suggest a different way?
-
I guess the difficulty with bacon is, until you cut into it and cook it, there's no real way of knowing. I kind of thought it would shrink and go stiffer. Half the fun is all the learning. Thanks for the advice. I'll post some pictures when it's done.
-
Thanks Wade, You answered my follow up question on whether or not I had to smoke it in one go! I'll stop worrying about the liquid now. I've enjoyed massaging the slabs and turning each day. I think I'll miss them once they've gone ?
-
? can't beat a gamble! I have another lot, slightly bigger that went in at the same time. It's ready on Wednesday (in theory). So will leave it until then. The plan is to rinse and leave them in the fridge drying until Friday and then smoke overnight on Friday. How long do you smoke for? I've read 12-18 is recommended.
-
Hi Ice, Thanks for the picture. It's been in for nine days so far. In theory it should have been ready yesterday. How will you know it's done or is it a bit of a gamble? Mark
-
How do you know when meat has cured? I have some pork belly which has had a commercial brand cure on it. It was immediately vac packed and put in the fridge. It's been in for 1 day per 1/2 inch +1 as recommended, but not much liquid at all seems to have been extracted. Is it better to leave it longer?
