How to make your own tasty home cured bacon without a smokerPosted by Fiona Nevile in Curing and Smoking, Featured | 40 comments
It’s often said that some of the best discoveries are made by mistake. This discovery was made through laziness.
We have stuck rigidly to our low salt bacon cure for over a year now. When Tessa of chiminea fame came back from a trip to Cornwall she brought news.
“We discovered some home cured molasses bacon in a small family butcher’s shop. The bacon was much darker than ours. It was so delicious that we’re going to add more molasses to our recipe.”
So I added two more heaped teaspoons of molasses to our cure. We usually smoke the bacon after three days but when the time came I just didn’t have the energy to build and tend a fire. So I left the bacon in the wet cure for four days. Then we smoked it and it was the best bacon that we’d made to date.
The next week I cured another belly of pork joint for four days and laziness prompted us to skip the smoking stage completely.
“We can always put it up the chimney tonight if it doesn’t taste good.” Soothed Danny.
It was excellent. Not quite as good as the smoked joint but– a hundred times better than even the best supermarket bacon for a fraction of the price. So if you fancy trying your hand at curing your own bacon why not try our low salt recipe?
A loin joint will produce back bacon and a belly of pork joint will produce streaky bacon and pancetta. This bacon is eaten fairly quickly at the cottage. As the salt cure isn’t strong it will not last for weeks in the fridge. If we are not going to eat it within a few days we slice it and freeze it, in long bags with each slice separated. The bacon can be grilled from frozen.
Best wet cure recipe for back and streaky bacon
- A joint of either loin or belly of pork
- 900ml of cold water
- 100g of cooking salt
- 4 heaped teaspoonfuls of dark treacle or molasses
- Mix the salt and treacle with the water.
- Place the joint in the water and submerge it with a small plate. Leave to soak in the fridge for four days.
- Remove the joint from the curing mixture and dry with a clean tea towel. Leave the joint to chill in the fridge for an hour or so – this makes slicing easier.
- Place the joint skin side down on a chopping board and slice.
- Store in greaseproof paper in the fridge or slice and store in the freezer.
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