Mick Posted December 19, 2019 Share Posted December 19, 2019 So I have finally got around to doing some bacon with the cure that Wade kindly gave me, I have a whole loin and a whole belly, so will try a few different flavors 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 19, 2019 Share Posted December 19, 2019 Well done mate....you've popped your bacon cherry...😂 I always do a sweetcure, sraight salt & pepper....and also with this last lot. which are drying in the fridge...I did an Italian one. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 19, 2019 Author Share Posted December 19, 2019 Very nice, so with sweetcure just add more sugar? Quote Link to comment Share on other sites More sharing options...
sotv Posted December 19, 2019 Share Posted December 19, 2019 (edited) 1 hour ago, Icefever said: Well done mate....you've popped your bacon cherry...😂 I always do a sweetcure, sraight salt & pepper....and also with this last lot. which are drying in the fridge...I did an Italian one. Ice. Same here a simple Tellicherry Pepper, Granulated Sugar and Salt cure for me with bacon, stopped trying other things now with bacon. Edited December 19, 2019 by sotv 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 19, 2019 Share Posted December 19, 2019 2 hours ago, Mick said: so with sweetcure just add more sugar? I use dark demerara sugar, but I only use the set amount of sugar for the weight of meat set out by the cure calculator. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 19, 2019 Share Posted December 19, 2019 Yes I like the dark as well as well though some times i use golden demerera. Equally very nice 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 20, 2019 Author Share Posted December 20, 2019 So they are vac packed in fridge, put some juniper berries, bay and fennel seeds in a couple Do I leave the thicker loin bits and thinner belly bits in the brine for the same amount of time? Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 20, 2019 Share Posted December 20, 2019 4 hours ago, Mick said: Do I leave the thicker loin bits and thinner belly bits in the brine for the same amount of time? I'd just go for around 10 days for all of it, but you could tack the belly out after 5/7 days. I've just taken my last lot out yesterday after 16 days, now drying ready to pack. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 20, 2019 Author Share Posted December 20, 2019 Ah great so unlikely to over cure and be too salty? That is my worry Cheers ice Quote Link to comment Share on other sites More sharing options...
Simon Posted December 21, 2019 Share Posted December 21, 2019 I’ve just finished the 10 day’s curing process following the cure Wade kindly gave me. used a pork loin I got in Sainsbury. only question I have is I’ve found the pork has got some discolouration (in photo below). I used both the cure and pepper seasoning, so not sure if that helps. Any information would be appreciated. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 21, 2019 Share Posted December 21, 2019 Looks ok to me. Did you rotate it daily during the curing phase as it may be cure is heavier at one end. @Wade @Icefever @Smokin Monkey 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted December 21, 2019 Share Posted December 21, 2019 I did. Hopefully it’s fine or I’ve got to sort out dinner for tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 21, 2019 Share Posted December 21, 2019 1 hour ago, Simon said: Any information would be appreciated. Nowt wrong with that Simon....get stuck in.... Ice. 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 22, 2019 Share Posted December 22, 2019 It looks like the cure may not have been evenly distributed around the meat. The red colour is due to the nitrite reacting with the myoglobin in the meat - it is what gives bacon and gamon it's colour. It will be fine to eat. 3 Quote Link to comment Share on other sites More sharing options...
Simon Posted December 22, 2019 Share Posted December 22, 2019 33 minutes ago, Wade said: It looks like the cure may not have been evenly distributed around the meat. The red colour is due to the nitrite reacting with the myoglobin in the meat - it is what gives bacon and gamon it's colour. It will be fine to eat. Thanks for that Wade. I’ll try again and hopefully get it right. I’ve tasted it and it’s good, a little bit salty but definitely better than any bacon I’ve had from the shops. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 23, 2019 Author Share Posted December 23, 2019 23 hours ago, Simon said: Thanks for that Wade. I’ll try again and hopefully get it right. I’ve tasted it and it’s good, a little bit salty but definitely better than any bacon I’ve had from the shops. Great, glad it worked out well, another 5 days wait for me 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 29, 2019 Author Share Posted December 29, 2019 All washed and in fridge, then to smoke 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 30, 2019 Share Posted December 30, 2019 Great Mick...........that should keep you going for a day or so....😂 when are you starting another batch??. Most of my last lot went has chrimbo prezzies...off to Bookers very soon. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 30, 2019 Author Share Posted December 30, 2019 Really enjoyed the process, so will definitely be doing more 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 30, 2019 Share Posted December 30, 2019 1 hour ago, Mick said: will definitely be doing more You won't regret it making your own, what did Sue think of it??? Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 30, 2019 Author Share Posted December 30, 2019 4 hours ago, Icefever said: You won't regret it making your own, what did Sue think of it??? Ice. Not actually tasted it yet, took it out of the brine yesterday and smoking tomorrow, will have a cheeky taste before though. Sue has not exactly enjoyed half her fridge being taken over😂😂 will do a smaller amount next time 2 Quote Link to comment Share on other sites More sharing options...
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