Comments on: Secret wet cure recipe for smoked bacon

By: ANDREW

ANDREW — Wed, 14 Dec 2011 23:32:41 +0000

good work folks
i love to see traditional recipes – theres nothing better than home made -produced food

fn — Wed, 26 Aug 2009 06:54:23 +0000

Hi Rich

I used to use saltpetre but gave up using it as I didn’t like the taste. This bacon is for home consumption and is generally frozen to store.

Hi Tom

It all depends on the size of the pig. A belly can be anything from 3-5 kilos.

We have updated this recipe now see here.
http://www.cottagesmallholder.com/?p=3417
Quite often I pick up a small belly joint these days and cure that.

tom — Wed, 26 Aug 2009 03:57:25 +0000

I would love to use this wet cure recipe. 1 questions, how many kgs is a half of belly for steaky bacon ? tks