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Bacon
Sun 14-Feb-10
4:16 pm
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JoannaS
Latvia

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I don't know what source our pork comes from, somehow don't fancy chatting to the butcher in front of everyone and our butcher is usually full. Would have to learn a lot more Latvian to get that far too. Cry One of my aims is to rear our own one day but we were warned that could be problematic as there are lots of wild pigs around us, apparently wild pigs mated with domestic pigs makes for grumpy piglets FrownDoh

Sun 21-Mar-10
1:06 am
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Merry
Wellingborough, Northants
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Fri 1-Jan-10
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Had the first of my home cured bacon for breakfast this morning - cured for a week with a molasses/salt dry cure in vacuum sealed bags, followed by a week's drying in the fridge and then 60 hours' cold smoking with a mix of oak and apple dust.  Pretty good - might try upping the molasses sugar content of the cure next time...

Sun 21-Mar-10
10:05 am
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Toffeeapple
North Bucks

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Hello and welcome Merry, you finally made it here - I hope you'll continue to post and let us know the results of your further adventures in bacon.Pint

I'll try that again!

Sun 21-Mar-10
1:48 pm
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Danny
Scarborough, England
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Hi, Merry - we have never tried dry cure but it sounds well worth a go.

Never tried cold smoking bacon either.

Now look what you have started! Big_Laugh

Never knowingly underfed

Wed 19-Oct-11
6:12 pm
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Tristar
Bolton

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Hi all, Just thought I would let you know that I have just tried my first home cured and smoked bacon, I used a peice of loin pork which I cured in the brine flavoured with treacle and honey, and it turned out brilliant going to try tinkering with other flavourings, thanks for the great recipe. Going to try making my own Pork and Leek sausages next.

Keith

Wed 19-Oct-11
6:16 pm
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JoannaS
Latvia

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Ooh pork and leek sausages, that sounds a good idea. If you have a good recipe that works then do post it 

welldone well done on the bacon. I often dry cure mine for a quick and easy cure. 1kg of bacon, 6 tsps of salt and 3 tsps of sugar or 1 dessertspoon of honey in a bag. Turn daily for 4-5 days.

Wed 19-Oct-11
7:05 pm
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Tristar
Bolton

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Thanks Joanne, from a very cold and very wet Lancashire!!! I will let you know how the sausages go

 

Keith

Thu 20-Oct-11
9:37 am
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GreenNelly
Leeds

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Haven't got any pigs, so not tried my own bacon. However, there is an organic farm near us and I was surprised when I tried their streaky bacon the other day: if I cook onions with supermarket bacon there is enough liquid to fry the onions without adding extra, but yesterday with the stuff produced on the farm this didn't happen.

Guess that is something everyone else is used to on here?

Thu 20-Oct-11
2:55 pm
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Xahha
Suffolk

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It is to do with the amount of water uptake in the bacon- if it is dry cured then no water is added, if it is wet cured i.e. in a flavoured brine, it will take up water. Many years ago worked as a technician in a pork factory- their aim was to get as much water in to the bacon side as possible- legislation came out since then to regularise how much could be added and still be called bacon or ham or whatever.

 Are we having fun yet? I am!

Thu 20-Oct-11
7:10 pm
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JoannaS
Latvia

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Water in the pork itself can be a problem. I can get bacon here but it is not what we would call bacon and so I make my own. Occasionally there is a lot of water in mine, even with the dry cure, but I think that is to do with the quality of the pork sometimes, usually it is fine.

Oh the joys of Lancashire Keith, one reason for moving whistle. I might have to endure very cold temperatures here in Latvia but we often have good summers and proper winters. cheers

Thu 20-Oct-11
9:35 pm
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Xahha
Suffolk

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I forget what causes it now, (it was almost 40 years ago) but excess fluid in pork used to be something we would hope not to get in our pork supply- and I'm scratching my head still to remember. I know for making certain cuts it did not hold together well. Perhaps someone else can remember why for me.

 Are we having fun yet? I am!

Fri 21-Oct-11
9:01 am
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GreenNelly
Leeds

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Well, I am not in a position to cure my own bacon - not sure if I would be allowed to keep pigs in my garden even if I had the space - but seems to me then that water in bacon can be to do with the way in which it is cured.  So, it doesn't automatically mean poor quality?

Tue 25-Oct-11
4:10 pm
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Tristar
Bolton

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On Saturday I bought a piece of pork loin from Makro's it weighs 2kg and cost £6.99, it is now in the brine with more flavourings and I hope to have it smoked by weekend. Does anyone know does the size of the meat matter to the length of time it stays in the brine?

 

Thanks

Keith

Tue 25-Oct-11
7:42 pm
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Toffeeapple
North Bucks

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Keith, check that on Fiona's main blog, she and Danny do their own and I think they have written about it.

I'll try that again!

Sun 3-Jun-12
5:31 pm
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Tristar
Bolton

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Hi all, it's been a while since I last posted, but Iwanted to let you all know I have found dry curing of vbacon, it is so simple and such fantastic results. I bought "Laycocks dry Cure mix" from my favourite online shop Weschenfelders a bg big enough to cure 40 Kgs of pork cost just £6. for a 2kg peice of pork loin you rub on 135gms of the mix place in the fridge for 5 – 8 days dependant on the size of the meat, wash it off, keep in fridge for 24/36 hours then slice, perfect coulor and perfect taste, I dont think I will ever buy commercially cured bacon again.

 

Keith

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