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Bacon
Sun 3-Jun-12
7:59 pm
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Danny
Scarborough, England
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Good stuff, Keith.

I edited your post just to add a link to to the Laycock's mix that you mentioned.

We will give it a trial.

Never knowingly underfed

Tue 5-Jun-12
5:58 pm
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Tristar
Bolton

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Thanks for that Danny

 

Keith

Thu 7-Jun-12
8:15 pm
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JoannaS
Latvia

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I dry cure mine by just adding salt and honey or sugar into a bag with the bacon. I guess the colour will never be right as there is no saltpetre used, but we get sore mouths when we eat anything with nitrates in it, so it works for us. cheers

Fri 8-Jun-12
7:25 am
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SumpRat
Reading

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The Liquineer said:

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.

At last years charity event that I cooked for, another member supplied the breakfast meat from his so-called high class butcher.

 

I have never seen such poor quality bacon. They were in large triple stacked packs, not a problem there.

However when opened I got about a quarter of a standard-backed-bean-tin (SBBT) of excess water poured straight out of the vacuum bag. When cooking I got about another quarter to almost half a SBBT more of water. The amount of white salt foam in the frying pan was ridiculous. The bacon was so salty it stung.

This year we used Grattons Butcher of Barnstaple. Very top quality meat and they gave us a very good discount.

 

I described last year's bacon problem to the butcher. He declared it to be cheap catering bacon with an injected water cure which also adds weight.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Tue 3-Jul-12
6:39 pm
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Tristar
Bolton

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Just finished dry curing 4 Kgs of pork loin turned out fantastic, but I noticed that the weight loss of a 2 kg peice of pork was in the region of 350 grams, does any one have any idea how this could happen because there certainly was not 350g worth of water in the dish when I finished.

 

Keith

Wed 4-Jul-12
9:54 am
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Xahha
Suffolk

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I would imagine that evaporation has accounted for the lack of 350 gms of water in the dish, when the weight loss is 350g.

Hams for example are air dried if using the dry cure process.

 Are we having fun yet? I am!

Tue 4-Sep-12
6:36 pm
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SumpRat
Reading

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Wish me luck, I'm doing my first bacon.

I'm going  for a quick and simple method. I've quick dry cured the pork i n a 75%/25% salt/sugar cure for about 90 minutes. I reckon this strong dry cure will do the trick just as well as of a long less salty brine cure. It certainly drew out a fair amount of water.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Tue 4-Sep-12
7:13 pm
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danast
Argyll, Scotland

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wave  Good luck Simon!!  smile

Old teachers never die, they just lose their class

Tue 4-Sep-12
7:51 pm
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SumpRat
Reading

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danast said:

wave  Good luck Simon!!  smile

Thankyou welldone

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Tue 4-Sep-12
10:24 pm
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Terrier
York

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when will we know the outcome Simon?

Wed 5-Sep-12
7:34 am
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SumpRat
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Terrier said:

when will we know the outcome Simon?

Well the pork now appears to be bacon. It has firmed up due to the curing and taken on a smokey aroma ok

 

What it tastes like is anyone's guess. Might get tried at the weekend.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Wed 5-Sep-12
6:22 pm
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SumpRat
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SumpRat said:

Terrier said:

when will we know the outcome Simon?

Well the pork now appears to be bacon. It has firmed up due to the curing and taken on a smokey aroma ok

 

What it tastes like is anyone's guess. Might get tried at the weekend.

Had a couple of slices of the bacon at lunchtime with a friend (he did supply the pork), it was delicious. ok

Just the right amount of saltiness and smokiness, very tasty indeed.okok

I'd say a resounding success okokok

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Wed 5-Sep-12
6:32 pm
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brightspark
Wilts

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Excellent!  ok

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 5-Sep-12
6:59 pm
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danast
Argyll, Scotland

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wave  Fantastic!!  welldone

Old teachers never die, they just lose their class

Wed 5-Sep-12
9:39 pm
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Terrier
York

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another one to ad to your hampster then (sorry, I mean hamper smile)

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