Justin Posted November 4, 2018 Share Posted November 4, 2018 Had to throw it has lots of water to put fire out. Dirt etc. Matters not. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 4, 2018 Share Posted November 4, 2018 48 minutes ago, Justin said: Had to throw it has lots of water to put fire out. Dirt etc. What! No Q-view or video of all the action and excitement .??? Quote Link to comment Share on other sites More sharing options...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Mass panic to stop the washing and the house catching fire. No camera man available..... Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 5, 2018 Author Share Posted November 5, 2018 11 hours ago, Justin said: Mass panic to stop the washing and the house catching fire. No camera man available..... At least you haven't lost your funny bone over it matey, the old adage..."Pick yourself up, dust yourself off, and start all over again" =================================================================================================== We didn't get around to the bacon over the weekend, but as I don't start work until 0800 this morning I thought nows a good a time as ever. It's now rinsed and dried, sat on a wire rack and back in the fridge, the other pack we will leave curing for a few more days just to see if there's any difference??. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 5, 2018 Share Posted November 5, 2018 My mate uses his cold smoker in his weber . I really want to try and make some bacon as my son eats it every day . It a bit scared I’ll cock it up to be honest Quote Link to comment Share on other sites More sharing options...
Justin Posted November 5, 2018 Share Posted November 5, 2018 It is easy to do, Wade supplies the cure mix to use for you if you ask. @Wade Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 5, 2018 Share Posted November 5, 2018 Aye I need to do it Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 6, 2018 Author Share Posted November 6, 2018 We couldn't wait to try the latest batch, so we had a bacon buttie this morning. Just used a knife to cut enough for the buttie, come Friday we'll put both lots through the slicer to pack & freeze. Ice. 5 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 6, 2018 Share Posted November 6, 2018 Great looking bacon Ice Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Share Posted November 6, 2018 Well done. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 2 hours ago, Icefever said: We couldn't wait to try the latest batch, so we had a bacon buttie this morning. Just used a knife to cut enough for the buttie, come Friday we'll put both lots through the slicer to pack & freeze. Ice. Wow Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 6, 2018 Share Posted November 6, 2018 That looks great! Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 6, 2018 Author Share Posted November 6, 2018 Thanks, guys.....tasted bloody awesome also. Ice. Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 11, 2018 Author Share Posted November 11, 2018 While we were waiting for the rennet to do its work on the milk for our cheese making, we got around to putting both batches of loin through the slicer. This lot has been drying for nearly 5 days, that's the longest we've left ours since starting making bacon. It all went off fine, all we have to do today is vac pack and another load hits the freezer. Ice. Sweetcure on the left....S&P t'other one. 2 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 11, 2018 Share Posted November 11, 2018 4 hours ago, Icefever said: While we were waiting for the rennet to do its work on the milk for our cheese making, we got around to putting both batches of loin through the slicer. This lot has been drying for nearly 5 days, that's the longest we've left ours since starting making bacon. It all went off fine, all we have to do today is vac pack and another load hits the freezer. Ice. Sweetcure on the left....S&P t'other one. Looks very tasty, what are the benefits of leaving it to dry for five days? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 11, 2018 Share Posted November 11, 2018 Good looking Bacon Ice! Quote Link to comment Share on other sites More sharing options...
Wade Posted November 11, 2018 Share Posted November 11, 2018 56 minutes ago, markie_q said: what are the benefits of leaving it to dry for five days? Just as it takes time for the cure to diffuse throughout the mass of the bacon the same is true for the smoke. Once you have smoked it you are then best to leave it for about a week to allow the smoke flavour to also penetrate through the meat. This is not crucial in the same way as the initial curing time. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 27, 2018 Share Posted November 27, 2018 Do you wrap it when leavong for fivedays. Clingfilm? And leave it post smoke before slicing not after slicing? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 27, 2018 Share Posted November 27, 2018 Wrap it and leave UN-sliced. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 27, 2018 Share Posted November 27, 2018 (edited) That is what I thought and in fridge. Will be easy to slice particularly if streaky. Also freezer for 20 mins to help slicing with a knife if no slicer Edited November 27, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
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