Simon 319 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 post Share on other sites
Icefever 1,652 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 post Share on other sites
Simon 319 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 post Share on other sites
Simon 319 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 post Share on other sites
Icefever 1,652 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 post Share on other sites
sotv 1,069 Posted February 21 Share Posted February 21 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 post Share on other sites
Icefever 1,652 Posted February 23 Share Posted February 23 Try one with mixed herbs.... Ice. 1 Quote Link to post Share on other sites
Wade 1,156 Posted February 23 Share Posted February 23 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 post Share on other sites
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