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Thread: Dry cured bacon

  1. #11
    Never Alone In The Bush
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    Bacon fry up ! Yum ! Not much left now:
    20170806_134204 (Small).jpg

    IMO the flavour is definitely better with a bit of aging.
    The herbs I added form a subtle "backnote". Nice !

    (Soaking is definitely necessary for me to reduce the salt to a level I like. 5 to 10 mins or longer if you forget about it for a while)

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  3. #12
    Les Stroud
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    Quote Originally Posted by Aussie123 View Post
    Thought I'd better give an update on my "bacon".

    I ended up curing for 7 days.
    I was checking, turning and re-curing daily and it just seemed very wet so I kept on until there was no longer wetness.

    .

    Were you completely changing the salt rub everyday ad discarding the wet salt?

    Everything I have ever read about dry curing says keep going until its dry...
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  4. #13
    Les Stroud
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    Im a big fan of ageing...Im going to start a new batch this week and try a light smoke of the finished product. I will post results.
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    Les Stroud
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    I decided on two new batches.

    1. smoked bacon

    2. Lacon (lamb bacon) based on the Macon (Mutton bacon) recipe previously posted.

    I got onto the roof and have made a hanging bar across the chimney from which it can be suspended in the cool smoke coming off the fire 8 metres below.
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  7. #15
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    Quote Originally Posted by Havamal View Post
    Were you completely changing the salt rub everyday ad discarding the wet salt?
    Everything I have ever read about dry curing says keep going until its dry...
    Yep, I kept it going until it was dry (i.e. 7 days, rather then the 4 to 5 days in the recipe I was following).

    I've also got a new pork belly in the fridge which I'm going to try a cure using the "Equilibrium Curing" method.
    With that method you add a specific amount of salt (approx 5% by weight) and seal that in a bag (or container) for a week.

    This controls the amount of salt added to the pork and hopefully will result in a "better" salt addition

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