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Bacon
Thu 30-May-13
6:11 pm
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Toffeeapple
North Bucks

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Thank you Sumpy! tongue

I'll try that again!

Fri 31-May-13
6:49 am
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SumpRat
Reading

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And here it is

 

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

Fri 31-May-13
9:54 am
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eileen54
Somerset

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It looks so apertising, I have been following your tale with interest. I would love to have a go at making bacon but I am not sure I am brave enough.

Never give up Tomorrow is another day.

Fri 31-May-13
2:36 pm
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SumpRat
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It is actually quite simple (if you pay attention to what you are doing)

 

30 grams curing salt  (and 30 grams brown sugar if you want sweet cure) to each kilogram of (belly)  pork.

Dry the pork and rub the salt mix well into the pork all over, don't leave any gaps. 

Place in freezer bag in fridge.

Wait a week turning the bag every day.

When the 7 or 8 days are over wash and dry the bacon.

Leave it in the fridge to dry and mature for a couple of days.

it is now ready to smoke or just  slice and eat if you prefer unsmoked.

 

Here is a nice PDF guide from sausagemaking.org

 

BaconRat

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

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