Simon Posted January 13, 2020 Share Posted January 13, 2020 I did 2 batches of bacon just before the new year, and after 10 days took it out to try some. Absolutely brilliant, this is the 2nd attempt of curing my own bacon and it is amazing. Once paid I’m going to look into getting a cold smoke generator. One thing I was wondering was how long can you keep the bacon in the fridge? Should I cut it up and freeze it ASAP? 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 14, 2020 Share Posted January 14, 2020 (edited) I cut my bacon into 3" slabs, vac pack & freeze it. Wade did a post on here about storing bacon....I let him do it, he's better at it than me. 😎👍 Ice. Edited January 14, 2020 by Icefever 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 14, 2020 Author Share Posted January 14, 2020 Cheers Ice. I was too blind/lazy to look for that thread. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 15, 2020 Author Share Posted January 15, 2020 All the bacon chopped and frozen apart from the bit we used for today’s dinner. Some bacon, eggs, broccoli and chips. Absolutely brilliant. The bacon is so good, had 5 slices 🤤 2 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 15, 2020 Share Posted January 15, 2020 1 hour ago, Simon said: The bacon is so good, had 5 slices 🤤 You'll never buy shop bacon ever again. 👍 get your next batch on now, that way you'll always have bacon. Ice. 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 21, 2021 Share Posted February 21, 2021 I was getting a little comfortable with making bacon and doing the same recipe every time, so decided to experiment by adding some Sumac and Bay leaves to see what they brings flavour wise to the bacon when done. Did a nice 2kg piece of loin with #1 cure, salt sugar, Telicherry Pepper, 2 tsps of Sumac and 4 bay leaves. Fingers crossed it works. The loin is a couple of inches thick so will leave for at least a fortnight to cure, before cold smoking 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 23, 2021 Share Posted February 23, 2021 Try one with mixed herbs.... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 23, 2021 Share Posted February 23, 2021 Whenever you slice your bacon you usually end up with with off-cuts. Depending on how much bacon you make, these can usually be used as lardons. I usually freeze mine and when I have enough I add them to some belly pork (75% belly pork 25% bacon off-cuts) and make them in to bacon sausages. These are amazing and are great to make sausage toad or bangers and mash even more exciting. Bacon sausages on the right in the smoker. They were part of a 30 Kg batch of various kielbasa/sausages I made for Christmas. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted March 11, 2021 Share Posted March 11, 2021 (edited) On 2/21/2021 at 12:51 PM, sotv said: I was getting a little comfortable with making bacon and doing the same recipe every time, so decided to experiment by adding some Sumac and Bay leaves to see what they brings flavour wise to the bacon when done. Did a nice 2kg piece of loin with #1 cure, salt sugar, Telicherry Pepper, 2 tsps of Sumac and 4 bay leaves. Fingers crossed it works. The loin is a couple of inches thick so will leave for at least a fortnight to cure, before cold smoking The Sumac has worked really well, lovely smell and adds a slightly citrus flavour to the bacon, and a peppery taste on the tongue. Definitely will use again After 2 weeks curing, washed the cure off under the tap and patted dry. Then smoked for 14 hours (2 mazes of Beech dust) in the cabinet Left in fridge for 48 hours to let smoke settle and sliced and vac packed. Cut a couple of bacon chops to cook on the grill and the tail end bits for using with pasta Edited March 11, 2021 by sotv 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 12, 2021 Share Posted March 12, 2021 Absolutely beautiful mate....my last lot is in the fridge drying ready for tomorrow smokin... Ice. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted March 12, 2021 Share Posted March 12, 2021 7 hours ago, Icefever said: Absolutely beautiful mate....my last lot is in the fridge drying ready for tomorrow smokin... Ice. Thanks Ice, the smell and the colour of the loin from the Beech dust and assume Sumac, smelt as good as any supermarket/butcher smoked back bacon I've had before and the taste was A1 as well 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.