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Camile · Posted: Mon Aug 17, 2009 12:01 am Post subject: Curing bacon

Good evening,

Does anyone have a good recipe for dry cure bacon ? or even in brine ?

Whatever is the simplest for a beginner ..

Pigs are still well and alive but want to plan ahead and be ready on time.

Can't wait for that streaky bacon ..

Thanks,
Camile

blowin · Posted: Tue Aug 18, 2009 12:56 am Post subject:

Sir Porky's oh gave me a recipe for curing ham in brine and the results were excellent . It was only water , salt and a little sugar ( no Saltpetre ) . Volumes and curing time were determined by the weight of raw ham . If he doesn't respond to your Q I will try to find my own notes , but you know how chaotic it is here ... !!!

MrsL · Posted: Tue Aug 18, 2009 8:34 am Post subject:

I've done both wet and dry cures, but prefer the wet brine cure as it's less salty.
I do nmy brine 1 pint of cold water to 1oz salt, enough to cover your piece of pork. MIne is put in the fridge for 4 - 5 days, then risned off well, wrapped in a clean tea towel and into the fridge for another 24 hours. This dries it off and frims it up a bit more for slicing the next day. Always worked well for me as plain as it is; you could add sugar, molasses/treacle, herbs (bay leaves, peppercorns, etc) if liked too. I don't use saltpeter, as I'm happy for the resulting bacon to be its natural colour.
For dry curing, I just pack it in salt in a plastic tub and into the fridge again, about a week or so, maybe longer for a big piece fo bacon. Take care not to elave it soemwhere too warm or it will start ot go ropey and yuck and you ight waste it/have to start again.
Worked for me for 15+years or so, hope this helps.
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phil · Posted: Tue Aug 18, 2009 12:05 pm Post subject:

I think it all depends on what suits you,two and a half to three days in the dry cure mix is enough for me.I only do small pieces of belly pork, about as much as i can eat in a week.I don't know if it makes any difference but i put the meat on a plastic trivet inside a plastic box which is kept in the fridge.

Camile · Posted: Tue Aug 18, 2009 10:35 pm Post subject:

Thanks for that ..

Hopefully that will do me for the bacon bits to put in pastas and all .. as I'm not after bacon in the irish way (if anyone understands what I mean by that).

Camile