Archive for JACKS SHED. the REAL countryside and REAL country folk.
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fish
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step by step bacon making.if you go to sainsburys in the week take a look at the bacon isle,everything from basics at 99p a pound to dutchy originals dry cure bacon at over £18.00 per Lb!!!!!!!!!!! most bacon these days isnt realy bacon as we think of it,pork is injected with brine and left for 24 hours then sliced and packed,thats what the white scum is when you cook it! also the brine adds weight!so you are paying for water!!!! :banghead: also mixed into the brine are artificial preservatives,the product needs this as isnt realy cured and there fore will go off when not in a vac pack! even dry cures contain preservatives in the salt rub.I for one am allergic to the preservatives and cant eat bacon baught from the shop!!! :angry4:
last year i worked at a farm shop cutting plant and there i was given the job of bacon curer,and it is realy easy! i cant see how the shops can get away with the price! i started to make my own bacon at home,minus the preservatives in the rub as i now make my own rub(i have previously posted the dry cure recipe)
i usually on a weekly basis make 14lb of dry cured streaky bacon and it takes only 30 minutes! it will take 4 days to cure then i smoke it.
below is the basics of bacon making.pork,rubs and knife
firstly the ribs need cutting off and put aside for the BBQ,your butcher will gladly do this for you.also trim the flare fat and trim any mis-shaped edges off the piece.
next turn the meat skin side up,and stab/ pierce the skin all over with a knife point,dont go too deep 1cm should do!(It helps to think of 'psyco'shower scene!)
next spinkle the rub mix libraly onto the skin side and rub in hard ,pushing the rub in with the heel of yer hand:
next turn the meat over and repeat the process,ensuring that you rub the mix into all the seams and folds.
not forgetting the sides of the meat,use plenty of rub,dont be shy!!!
and here you have the final product ! best hung in a fridge or outside in the winter,when hhanging outside i put it in a pillow case to keep the bugs off! in the summer i just pop mine in a bag and place in the bottom of the fridge for 4 days,at which time i pat it dry with a cloth and smoke it,its ready to try now and is fine if you like 'green' bacon.
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Big Phil
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So for us not so brights, I rock up to my butcher and ask for how many pounds of what cut?
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Big Phil
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C'mon fish. What the hell am I buyin?
Do you smoke it after salting?
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yoggerman
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just given it a go last nite il post my report on taste when i eat some ,, the only difference to what i did from fishes was i used 3 cups salt to 1 cup of brown sugar and mine is drowning in this mix in a plastic tray in the fridge , i removed the liquid from it this morning by draining and replacing the drycure mix with new,,,,,,,,,, cant wait to taste it
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yoggerman
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with regards from above post ,,,, ive just got of the phone from my good mate and cousin ,FRED CARTER,, who you might know from his hunting vid's and monthly columm in shooting-sport's-magazine,,, after telling about this recipe for old time bacon he's off to morrisons to get some belly-pork and dry-cure ingrediant's to make his own,,,, p.s if this stuff is only half as good as proper old bacon then niether of us will ever buy that shop crap ever again..... cheer's fish for the info...... 
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yamahito
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Hey Fish,
Is the rub you use the same as you posted in the other thread? ie:
| fish wrote: | dry cure rub for bacon and gammons:
2lb salt,
6 cloves,*
12 bay leaves,*
8 table spoons juniper berries,*
8 table spoons thyme,*
1 table spoon black pepper corns,*
2 table spoons dark brown sugar,
* grind to a course look.
then mix all together,this cure can benifit from leaving for a couple of days for the salt to drawout the juniper ,but i have used it streight away.this amount of rub should do up to 6 loins,or more!
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fish
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thats the one mate! 
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