Don't go Bacon my heart..
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That looks great! Have you cooked it yet?
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That's got to be the thread title of the year !
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Once you start making your own you can't really go back to store bought :p
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I had a little Fry up This morning.
Very happy and looking forward to experimenting with this.Sent from my HUAWEI NXT-L09 using Tapatalk
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Wow man, nice, Pork Belly? What did you do to it?
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Wow man, nice, Pork Belly? What did you do to it?
Yep. What he said.^^^^
Details please. -
I picked it up a couple of weeks ago and wasn't sure what I was going to do with it until I needed to defrost some meat and decide what to cook. That's when I had a closer look and made up my mind. Bugger the family they can have Spag Bol.
I cut off the skin and gave it a tiny trim. I could have squared it of a bit more but I figure why bother. I'll use those bits for other things anyway.
Rubbed it with brown sugar, a little salt, black pepper and cure. That's it. I wanted to keep it simple for my first attempt. I don't really see the need to change much other than to male it sweeter. Just for fun, or adding alcohol.
I vac sealed it up but not removing all the air. Put it in the fridge for 8 days giving it a flip and a loving massage every day. I may have talked to it as well...
I gave it a good wash, let it dry then smoked it with banksia cones till 70c.
I didn't look at it again till the next morning. I think I got lucky with the cut mind you. -
Thanks Captain
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looks excellent
nitrites / non-nitrites ?
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so have to do this!
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looks excellent
nitrites / non-nitrites ?
Yes mate.
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Rubbed it with brown sugar, a little salt, black pepper and cure.
looks excellent
nitrites / non-nitrites ?
The Cure is the nitrate mix so it's a nitrate bacon.
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probs a silly question but how did u cut it so nice?
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Skills.
I always keep my knifes sharp. -
I've made two batches now with Bradley Maple cure and cold smoked then hot smoked it. One warning. If you do this you won't go back. It's unreal
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