Home cured bacon

Post by Malcolm Loades
10 days ago I started with a piece of belly pork and this morning I had
the best bacon butty ever. Pictures here
http://afoodiediary.com/homemade-dry-cured-air-dried-streaky-bacon/

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass it
along please ? I'm following you re twitter now too ;-)

--
“Be yourself; everyone else is already taken.”
― Oscar Wilde

Malcolm Loades

2014-03-31 01:09:15 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass it
along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-

250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up

On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,

Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)

Malcolm

--
My blog is at www.afoodiediary.com

Tim C.

2014-03-31 07:47:25 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass it
along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Right, sounds good. I feel I could give that a try....

--
Tim C. Linz, Austria.

Malcolm Loades

2014-03-31 08:59:43 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass it
along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Right, sounds good. I feel I could give that a try....

Don't forget to let us see the result, please.

Malcolm

--
My blog is at www.afoodiediary.com

Tim C.

2014-03-31 11:25:50 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass it
along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Right, sounds good. I feel I could give that a try....

Don't forget to let us see the result, please.
Malcolm

it might be a while, but I will do.

--
Tim C. Linz, Austria.

AriesVal

2014-03-31 12:06:43 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass
it along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Thank you Malcolm, will be trying that.

--
“Be yourself; everyone else is already taken.”
― Oscar Wilde

Malcolm Loades

2014-03-31 12:33:17 UTC

I looked at your food blog Malcolm and found it interesting. I would
like to know what the curing mixture for bacon is tho - can you pass
it along please ? I'm following you re twitter now too ;-)

For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Thank you Malcolm, will be trying that.

Excellent!

I purchased a lidded, clear, storage box which was just slightly larger
than the belly which proved highly successful - I kept it in my cool
larder. Steven Lamb says another ideal receptacle is to use one of the
loose vegetable trays most fridges have - curing can take place in the
fridge. I didn't do this because my fridge is always too crammed!

I dried it by hanging it in a partially open fan light window in our
utility room. Perfect since it's north facing and therefore doesn't get
hit directly by the sun, plus we don't heat the utility room.

Malcolm

--
My blog is at www.afoodiediary.com

AriesVal

2014-03-31 12:41:14 UTC

Post by Malcolm Loades
For a 1kg piece of belly (scale to whatever weight of pork you have):-
250g sea salt
250g demerara sugar
10 x juniper berries lightly crushed
12.5g black peppercorns coarsley ground in a motor and pestle
2 x fresh bay leaves chopped or torn up
On day one rub about a fifth of the mix into the pork, after 24 hours
pour off the water (no need to clean the receptacle or wipe it out), do
this every day for the 5 days until the cure mix is used up,
Wash the salt and flavourings off the belly, wipe it over with a cloth
dampened with malt vinegar and hang up in a draughty place out of direct
sunlight for another 5 days. Ready to enjoy now :-)
Malcolm

Thank you Malcolm, will be trying that.

Excellent!
I purchased a lidded, clear, storage box which was just slightly larger
than the belly which proved highly successful - I kept it in my cool
larder. Steven Lamb says another ideal receptacle is to use one of the
loose vegetable trays most fridges have - curing can take place in the
fridge. I didn't do this because my fridge is always too crammed!
I dried it by hanging it in a partially open fan light window in our
utility room. Perfect since it's north facing and therefore doesn't get
hit directly by the sun, plus we don't heat the utility room.

I do have a suitable box I can use, so that's good. Just wondering now
if I have a suitable cool place to hang it as I don't want it attacked
by flies Eeek!

--
“Be yourself; everyone else is already taken.”
― Oscar Wilde

Malcolm Loades

2014-03-31 13:27:31 UTC

Thank you Malcolm, will be trying that.

Excellent!
I purchased a lidded, clear, storage box which was just slightly larger
than the belly which proved highly successful - I kept it in my cool
larder. Steven Lamb says another ideal receptacle is to use one of the
loose vegetable trays most fridges have - curing can take place in the
fridge. I didn't do this because my fridge is always too crammed!
I dried it by hanging it in a partially open fan light window in our
utility room. Perfect since it's north facing and therefore doesn't get
hit directly by the sun, plus we don't heat the utility room.

I do have a suitable box I can use, so that's good. Just wondering now
if I have a suitable cool place to hang it as I don't want it attacked
by flies Eeek!

Do you have flies around now? They don't usually appear until later
this month. When the weather is warmer it can be hung in a net or
something similar but I didn't find that necessary.

The book is quite laid back about flies, if you see any eggs on the
bacon the advice is to brush them off and wipe the area with a malt
vinegar dampened cloth! Things like that don't bother me but I'd have
to make sure my wife never knew of it :-(

If you're really worried about flies the book says it can be left in the
fridge to dry, don't cover it with anything and turn over daily.

Malcolm

--
My blog is at www.afoodiediary.com

Tim C.

2014-03-31 13:39:24 UTC

Post by Malcolm Loades
Things like that don't bother me but I'd have
to make sure my wife never knew of it :-(

:-) me too

--
Tim C. Linz, Austria.

AriesVal

2014-03-31 13:50:59 UTC

Post by Malcolm Loades
Things like that don't bother me but I'd have
to make sure my wife never knew of it :-(

:-) me too

Ick!

--
“Be yourself; everyone else is already taken.”
― Oscar Wilde

Tim C.

2014-03-31 13:40:55 UTC

Post by Malcolm Loades
If you're really worried about flies the book says it can be left in the
fridge to dry, don't cover it with anything and turn over daily.

I've got a fridge in the cellar I mostly use to keep beer in. I could use
that if SWMBO has qualms.

--
Tim C. Linz, Austria.

AriesVal

2014-03-31 13:54:26 UTC

Post by Malcolm Loades
If you're really worried about flies the book says it can be left in the
fridge to dry, don't cover it with anything and turn over daily.

I've got a fridge in the cellar I mostly use to keep beer in. I could use
that if SWMBO has qualms.

Our fridge is pretty large - American type - so no probs finding space
in it for curing the pork.

--
“Be yourself; everyone else is already taken.”
― Oscar Wilde

AriesVal

2014-03-31 13:50:41 UTC