Makin' Bacon.

Discussion in 'General Chat' started by indianwells, Mar 5, 2013.

  1. indianwells

    indianwells
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    Anyone else done it?

    I recently bought a fresh pork belly to make my own. I made up a cure of equal parts salt and Demerara sugar, about 20 crushed Juniper berries and some finely chopped Bay leaves. I put a handful of cure in the bottom of a lidded plastic box, laid the belly in and then another handful of cure on top, rubbing it in well, not forgetting the sides.
    Every 24 hours for 5 days I tipped out the liquid that had leached out of the bacon and added a bit more cure mix.
    After 5 days I washed all the cure off with water and patted the belly dry with kitchen towel.
    I then hung it on a butchers hook to dry completely for about a week.

    I thinly sliced 3 rashers and put then in a dry frying pan for a bacon butty. The difference to shop bought bacon was remarkable and it was the best butty i've ever had, no question.

    I did the whole process in a room that is always cold with no windows but it can be just as easily done in a normal household fridge.

    I don't think i'll ever buy supermarket or butchers bacon again. The process is so simple, it just takes time. Curing bacon yourself may sound daunting but it really is simple. I urge anyone to give it a go, and you will be rewarded with the best bacon ever. After all, is there really anything better than bacon?:thumbsup:
     
  2. TheAdmiralCS

    TheAdmiralCS
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    How much pork belly did you buy and how much salt and sugar did you use for it? Might give this a go! :)
     
  3. Emulous

    Emulous
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    I dont think I'd fit in my fridge but thanks for the suggestion. :p
     
  4. indianwells

    indianwells
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    Mine was 5kg but the butcher cut it in half for me. I used 1kilo of salt and the same sugar. I mixed it up and keep it in a big tupperware box. I've got plenty left and it doesn't go off. You don't need much, just a handful for each side, but you want to rub it in nice and evenly.
     
  5. indianwells

    indianwells
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    If you can fit a 3lb slab of belly pork in a ziplok bag in your fridge then it's big enough.
     
  6. HouseTonyStark

    HouseTonyStark
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    :thumbsup: Send me some?
     
  7. balidey

    balidey
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    Thanks, great suggestion. I may give it a go some time.

    No. Well, perhaps.... no.
     
  8. sophies hero

    sophies hero
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    Any photo's of the slab and the rashers? Im keen to see how this looks. Is it not very salty? I know bacon can be salty as normal but i mean extra salty
     
  9. indianwells

    indianwells
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    Sorry, I sliced it and froze it in portions. It is a little saltier than normal but I have no problem with that. I had it fried crisp on a fresh baguette with a lick of unsalted butter and it was sublime.
     
  10. nabby

    nabby
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    And there I was clicking on the thread title as it sounded like a euphimism for something naked and groiny.

    Oh well, I guess real bacon does come a close second to naked women and sex ;)
     
  11. sophies hero

    sophies hero
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    Ooof
     
  12. Orson

    Orson
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    Unfortunately (or not) I'm at the age where bacon took top spot quite some time ago :)

    To the OP, what about the hanging/drying process? Is there a 'wife friendly' way to do that?
    I like all I've read, and really fancy giving it a go, I have a beer fridge that I can always make room in, but it's just the hanging part that I'm trying to work out how to get away with.
     
  13. Foster

    Foster
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    Please stop this torture, I love bacon but I have no bacon :(.
     
  14. sophies hero

    sophies hero
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    Bacon butty with a nice runny egg. Now theres a saturday morning
     
  15. indianwells

    indianwells
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    IG is right, the whole process can be done in the fridge, and with temperatures now rising it's probably best do it there from now on.
     
  16. Orson

    Orson
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    It does all sound really good, I do love my bacon and like to play with food, so I think I'll give this a go soon.

    Any other top tips/recommendations?
     
  17. HouseTonyStark

    HouseTonyStark
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    how does one get a smoky flavour into the bacon then? paprika?
     
  18. IronGiant

    IronGiant
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    Last edited: Mar 6, 2013
  19. HouseTonyStark

    HouseTonyStark
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    i like the idea of making my own bacon, perhaps while my house is being rebuilt it would be a good place to find wood! hah, seriously though, i do have a minifridge that could be ideal for this purpose..
     
  20. HouseTonyStark

    HouseTonyStark
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    also the 25g of salt, is that per x weight of meat?
     
  21. IronGiant

    IronGiant
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    Sorry, I missed that out, yes it's per kilo of meat.

    If you are considering using nitrite you buy it as an approx 6% mix in salt called cure #1 as weighing out such tiny amounts of pure nitrite isn't feasible and you wouldn't want it undiluted in the house anyway. So you then add 22.5g ordinary salt to 2.5g of the diluted nitrite. I wouldn't recommend weighing the 2.5g on kitchen scales and have a set of jewelers scales which measure accurately down to 0.1g for that. If this all sounds like it's getting a bit too fiddly, to start with you can get a ready made mix:
    http://www.amazon.co.uk/Dry-Cure-Mix-Making-Gammon/dp/B00AM3VLRG/ref=pd_sim_sbs_grocery_1

    or just stick to salt and sugar :)
     
    Last edited: Mar 6, 2013
  22. electrolyte

    electrolyte
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    This is a fantastic thread and has me salivating at the thought of home cured bacon. I will definitely give this a try. I assume that the belly pork turns into streaky bacon, is it possible to make back bacon and what cut of pork would you use?
     
  23. Mr.D

    Mr.D
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    I'm in mumbai (yes still) and its pretty much impossible to get decent bacon but it is possible to get pork; might give it a bash.
     
  24. wilbanat

    wilbanat
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    This thread is filthy rotten dirty....and I love it....Need pictures of these scandalous examples of Bacon filth.....
     
  25. electrolyte

    electrolyte
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    Great - thanks!

    I agree, we need photos!
     
  26. IronGiant

    IronGiant
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    Silly me, forgot the smoked salmon :D


    [​IMG]
     
    Last edited: Mar 10, 2013
  27. electrolyte

    electrolyte
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    Great photos IG, thanks for sharing.

    Wow, that ham, 6 months of curing! Does it not go off?
     
  28. IronGiant

    IronGiant
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    Not with the right balance of curing agents in it, and, perhaps more importantly, it's vacuum packed...
     
  29. electrolyte

    electrolyte
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    Inspired by this thread I'm giving the bacon makin' a go!

    I bought 1.6kg of pork belly in my butchers today and have started the process.

    [​IMG]

    I mixed together 40g of sea salt and 40g of dark brown sugar.

    [​IMG]

    I then put the belly into a sealable plastic bag and rubbed the salt and sugar all over it.

    [​IMG]

    I sealed the bag and put in my fridge.

    [​IMG]

    [​IMG]

    I am planning on turning the bag every day. Hopefully I'll have made bacon by Thursday!
     
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    Last edited: Mar 16, 2013
  30. wilbanat

    wilbanat
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    A whole shelve reserved for the bacon....excellent
     

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