Smokin Monkey Posted December 27, 2019 Share Posted December 27, 2019 There are steps to follow to achieve the goal, we all have busy life’s and try and cut corners, but some things can not be rushed. Look forward to your second attempt. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2019 Share Posted December 27, 2019 Nothing wrong with going through a learning curve. A top tip is to cure bacon or gammon in a vac pack. Better coverage and less chance of infection I do not make bacon much as we do not fry it often. More cubed and put in cooking really so it tends to fill up sofa. What I might do soon is strong smoke (ie not chery!) a small slab of belly a boil that into a stock for pea soup then shred that into bacon and pea soup. Scrummy 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 27, 2019 Share Posted December 27, 2019 My gammon is still diffusing smoke flavour. Been too much other food to mean it worth roasting before. Taking it up to Lancashire with me to roast day after tomorrow Quote Link to comment Share on other sites More sharing options...
Justin Posted December 29, 2019 Share Posted December 29, 2019 Cooked to 62 degrees roasted in oven. No glaze. Rich rich flavour. Almost too rich. Soft tender texture. Little chewy 8n 0laces. Pr9bably should cook to 65 to 67 for firmer texture. Soft cherry smoke enriches flavour. Not salty at all. Quote Link to comment Share on other sites More sharing options...
Mick Posted December 30, 2019 Share Posted December 30, 2019 Looks lovely Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted December 30, 2019 Share Posted December 30, 2019 On 12/29/2019 at 6:24 PM, Justin said: Cooked to 62 degrees roasted in oven. No glaze. Rich rich flavour. Almost too rich. Soft tender texture. Little chewy 8n 0laces. Pr9bably should cook to 65 to 67 for firmer texture. Soft cherry smoke enriches flavour. Not salty at all. lush Justin, lush. Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
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