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2nd Round.


Icefever
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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" 

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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.

20181105_052347.jpg

20181105_052406.jpg

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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.

20181110_115103.thumb.jpg.6cee45d5161a0dda262a8956af347a06.jpg

 

Sweetcure on the left....S&P t'other one.

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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.

20181110_115103.thumb.jpg.6cee45d5161a0dda262a8956af347a06.jpg

 

Sweetcure on the left....S&P t'other one.

Looks very tasty, what are the benefits of leaving it to dry for five days?

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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.

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