Icefever Posted November 30, 2019 Share Posted November 30, 2019 We went to Bookers on Thur and bought a load of meat, started this morning on the bacon. The loin we had was a big bugger....6.465 kg. Cut into 3 sections, 2.455 kg, 1.727 kg, 2.089 kg....... All vac-packed now with a standard #1..Salt & Pepper, #2..Sweetcure...#3...Italian. Ice. 6 Quote Link to comment Share on other sites More sharing options...
Mick Posted November 30, 2019 Share Posted November 30, 2019 I must get myself going on bacon Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 30, 2019 Author Share Posted November 30, 2019 1 hour ago, Mick said: I must get myself going on bacon I thought you did bacon Mick???...I'm making sausages tomorrow using my new stuffer....bought belly & shoulder pork yesterday. Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 30, 2019 Share Posted November 30, 2019 Bacon being kissed by smoke as I am typing 💋 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 1, 2019 Author Share Posted December 1, 2019 Day 2.. Took the belly pork out of the fridge, cut into two...using the fatty end for sausages, the other for streaky bacon. Used the thinner end for streaky bacon....just a basic salt & pepper. Ice. 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 1, 2019 Share Posted December 1, 2019 23 hours ago, Icefever said: I thought you did bacon Mick???...I'm making sausages tomorrow using my new stuffer....bought belly & shoulder pork yesterday. Ice. No I have tried before with bad results, love making sausages though Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 1, 2019 Share Posted December 1, 2019 Little teaser! This is made from a standard Supermarket Pork Loin. 6 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 1, 2019 Author Share Posted December 1, 2019 Tis a thing of beauty sir......... We picked up the same thing, cut into two this morning now vaced and in the freezer. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted December 2, 2019 Share Posted December 2, 2019 I really should try doing bacon. I just never get round to giving it a go. Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 2, 2019 Author Share Posted December 2, 2019 21 minutes ago, Simon said: I really should try doing bacon. I just never get round to giving it a go. Start off with a small pork belly say 1kg or loin, cure, into a zip lock and into the fridge for 7 days, turn every day. You'll never buy shop bought again. Ice. Quote Link to comment Share on other sites More sharing options...
Wade Posted December 2, 2019 Share Posted December 2, 2019 2 hours ago, Simon said: I really should try doing bacon. I just never get round to giving it a go. Hi Simon - let me have your address in PM and I will send you a bacon making kit to get you started 5 Quote Link to comment Share on other sites More sharing options...
Simon Posted December 2, 2019 Share Posted December 2, 2019 6 hours ago, Wade said: Hi Simon - let me have your address in PM and I will send you a bacon making kit to get you started Very kind of you Wade. Just PM’d you. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted December 4, 2019 Share Posted December 4, 2019 Was in Morrisons and noticed the rindless pork loin is half price £3 a Kg in store (super cheap) Butcher says should be on offer till this Sunday 8/12 Picked a piece up just over 4kg and had it sliced in 2. Back bacon for xmas 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 4, 2019 Author Share Posted December 4, 2019 That's a good price may sneek a look. cheaper than Bookers. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted December 4, 2019 Share Posted December 4, 2019 I just picked up a 4+kg piece. 👍 Phil. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 4, 2019 Author Share Posted December 4, 2019 9 minutes ago, Phlashster said: I just picked up a 4+kg piece. 👍 Phil. Quote Is that for the bacon you want to cure?? Ice. Quote Link to comment Share on other sites More sharing options...
Phlashster Posted December 4, 2019 Share Posted December 4, 2019 Yes, I have got the Angus and Oink Christmas cure. Tried a small piece and it is lovely. Going big now to share with the family over Christmas. Phil 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted December 4, 2019 Share Posted December 4, 2019 All done. Cut into three chunks. I still have a small piece from last time to try smoked. Then I will decide if these will get the smoke treatment. Now in the fridge. Will turn daily and remove in 14 days. Phil. 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted December 5, 2019 Share Posted December 5, 2019 11 hours ago, Phlashster said: Yes, I have got the Angus and Oink Christmas cure. Tried a small piece and it is lovely. Going big now to share with the family over Christmas. Phil What are the ingredients in the Christmas cure out of interest? I have tried a few flavoured home cures in the past and although some are nice. I have settled now on a plain Salt and Tellicherry Pepper mix for the bacon I do. Quote Link to comment Share on other sites More sharing options...
Phlashster Posted December 5, 2019 Share Posted December 5, 2019 Hi Sotv, The ingredients are :- Sugar, Cinnamon, Salt, Ginger, All Spice, Pepper, Orange Juice powder, Chilli, Sodium Nitrite, Sodium Nitrate, Sodium Ascorbate For us, the most prominent flavour is cinnamon unsurprisingly , but it definitely puts you in the Christmas mood. Phil. 1 Quote Link to comment Share on other sites More sharing options...
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