coffeebeanish Posted October 7, 2017 Share Posted October 7, 2017 Hello, I've only done a handful of smokes and still very much learning. Planing on making my first bacon this week (my wife refuses to acknowledge the existence of unsmoked bacon). Currently based in the West Midlands, but not for much longer (moving back to Northants area). Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 7, 2017 Share Posted October 7, 2017 Welcome to the forum. You have a very wise Wife there. Our next Smokers Weekend will be in Northampton, Billing Aquadrome, July 2018 Quote Link to comment Share on other sites More sharing options...
Wade Posted October 8, 2017 Share Posted October 8, 2017 Welcome to the forum. Beware when making your own bacon - once you have done it you will not want to eat shop bought bacon again. What method are you planning on using for your bacon? Immersion brine or dry cure? Also are you comfortable with the cure calculations? Quote Link to comment Share on other sites More sharing options...
coffeebeanish Posted October 8, 2017 Author Share Posted October 8, 2017 Not been able to buy shop versions is always a danger. Already happened with bread and coffee. I was going to do an immersion brine, I'm fairly happy with cure calculations. Quote Link to comment Share on other sites More sharing options...
Wade Posted October 8, 2017 Share Posted October 8, 2017 I originally started with immersion brine but then discovered dry cure. With immersion brine you are adding 10% weight in water during the brining process which will come out during the cooking. With dry cure it is easier to make, I find you get a better flavour and the texture is much firmer. The curing method also makes a big difference on how long it will store too. With immersion brined bacon it needs to be eaten within 2 weeks (unless it is frozen) however dry cured bacon will last for for 6 weeks. I now only produce dry cure. If you start with the immersion brine, next time give dry cure a try an see which you prefer. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 8, 2017 Share Posted October 8, 2017 100% with Wade on this one, Dry Cure all the way. Plus it's less storage area in the fridge. Quote Link to comment Share on other sites More sharing options...
Wade Posted October 8, 2017 Share Posted October 8, 2017 A quick note about the cure too. For bacon you only need a Nitrite cure (e.g Cure #1)and it needs to be obtained from a reputable source. One of the first cures I bought online, when I had lab tested i found that it did not contain what it claimed. You should only buy your cure from a reputable source. Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted October 15, 2017 Share Posted October 15, 2017 (edited) I'm in Northants, between Wellingborough and Northampton in a small smoking village, where you coming back too ? And I live only about 3 miles from Billing, shame though I'm on me summer hollibobs the weekend you're all there . Edited October 15, 2017 by Martyn Catanach 1 Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted October 15, 2017 Share Posted October 15, 2017 We (I) tried immersion brine first off, it all went Pete Tong, ended up throwing the whole joint away, so I asked Wade and he helped and advised and now we dry cure Quote Link to comment Share on other sites More sharing options...
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