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Bacon
Tue 13-Oct-09
6:37 pm
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fn
Newmarket
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Question if I get a joint of pork out of the freezer, defrost and then cure it, can I then freeze it again as bacon or can I only use fresh pork to make bacon to freeze

No you can't refreeze it unless you cook it after you have cured it.

Tue 13-Oct-09
6:43 pm
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fn
Newmarket
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Hi Mutley

Love your tag line!

Have you tried curing your own bacon yet? It tastes much better, is cheaper and your daughter will love it.

In fact we sawp ours locally for loads of delicious things that we don't normally get - like game, asparagus etc.

Tue 13-Oct-09
8:55 pm
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inquisitive_1ady
Cardiff

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Tue 22-Sep-09
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Okay well it looks like I will have to empty the fridge because the butcher in Swansea had an offer on..... pork loin joint 3 kilos for £10.... guess what is sitting in my fridge as I type lol. Lots of bacon in the very near future.

We had friends round Friday and the meal cooked included chicked and Bacon.... Your recipe is now winging its way to Goa  Cool

Tue 13-Oct-09
9:15 pm
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mutley
Didcot/uk

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inquisitive_1ady said:

Okay well it looks like I will have to empty the fridge because the butcher in Swansea had an offer on..... pork loin joint 3 kilos for £10.... guess what is sitting in my fridge as I type lol. Lots of bacon in the very near future.

We had friends round Friday and the meal cooked included chicked and Bacon.... Your recipe is now winging its way to Goa  Cool


can get haft a whole pig alll cut up and baged for £75 is this a good price? anyone. also 25kg's of sugar for a pint i know thats a good deal

Thu 15-Oct-09
5:06 pm
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Jude
Swannington, Norfolk

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I'm interested in your bacon curing recipe but can't find out how you smoke it can you point me in the right direction?

Great blog (and forum) by the way I've been a Cottage Smallholder lurker for a couple of years now!

Thu 15-Oct-09
8:45 pm
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fn
Newmarket
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Hi Mutley

£75 for half a pig sounds good to me. If it's a reasonable size rather than a piglet. The cheapest pork around here is about a fiver a kilo.

Hello Barkingdog

We hang ours in our inglenook but also in the chimney over our wood burning stove ( it opens into an old chimney and doesn't have a liner but has a hook - presumably for smoking in the past!)

You need a low fire with lots of smoke for a long time. Large logs soaked in rain are best. Or you can soak logs in buckets of water for a few days before smoking.

We do have a recipe for curing bacon  without smoking here. Not quite as good as the smoked stuff but pretty good and much better than alll the supermarket/butchers stuff.

Thu 15-Oct-09
10:14 pm
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Danny
Scarborough, England
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Hi barkingdog and welcome. Try this search results page for "smoking" or try more searches to refine the results further:

smoking

Never knowingly underfed

Mon 26-Oct-09
12:22 am
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Danny
Scarborough, England
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We were very busy this week with little time to do any smoking. Fiona did cure a piece of pork belly and we had it in butties for breakfast. It was very good once she realised that she had forgotten to add salt to the curing mix!

Four days in water and molasses does not a bacon make Laugh

The simple answer was to rub some salt onto to bacon and return it to the curing solution. Not as good as properly cured bacon but she did rescue the joint.

Never knowingly underfed

Mon 26-Oct-09
2:15 pm
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Toffeeapple
North Bucks

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She's a clever girl, isn't she?Laugh

I'll try that again!

Tue 27-Oct-09
9:44 pm
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veronica
France

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Bacon saga: I asked the charcutier for some unsalted belly pork last week, and he said I couldn't have any that day, because he was just going to salt it for petit salé! He saved some from his next piece and I picked it up today. Got home thinking I had the dregs of a can of black treacle in the larder, and I didn't. Drat! You can't buy it here, requires a trip to the UK. But after some thought I decided I could use maple syrup instead. So it's in the fridge curing now. Will report back at the weekend!

Sun 1-Nov-09
6:56 pm
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fn
Newmarket
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Maple sugar should be great. It generally tastes better a day after it comes out of the cure and is easier to cut if it's well chilled. Would love to hear how yours turns out.

Sometimes I just use brown sugar.

Tue 3-Nov-09
12:37 pm
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veronica
France

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It tastes fine. Having great difficulty slicing it as thinly as we'd like though, even after draining and chilling overnight!

Tue 3-Nov-09
8:59 pm
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fn
Newmarket
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Hi Veronica

We were given an electric slicer in return for looking after some ducks when a pal was away on holiday. It's a very basic one but does the job perfectly. Worth considering as it makes the bacon go much further and the bacon looks better for trading and swaps.

Wed 4-Nov-09
9:23 am
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veronica
France

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Hi Fiona

Yes, I figured an electric slicer was probably the answer! If LIDL ever have any on offer ...

Sun 14-Feb-10
2:57 pm
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Danny
Scarborough, England
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We don't cure bacon every week, so I pick up a pack from the shops for those weekends. We are trying to avoid buying the cheap stuff because of the potential cruelty to pigs. It is not easy to find what I want and every pack is carefully scrutinised for reassurance that the pigs have been well cared for.

One that I like is Wicks Manor 250gm unsmoked. Usually at least eight slices, which is enough for two brunches. But it's expensive at over £3 a pack and not a patch on home cured streaky bacon.

Fiona picked up two pork belly portions in her weekly shopping yesterday at over £3 each. That is something to look forward to but not as good as free range pork.

Never knowingly underfed

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