View Full Version : Cooking with Jonny69: Home cured bacon
Recently one of my friends had a crack at some home cured bacon and I was so impressed with the way it came out and how simple it is to do, I wondered why I'd never done this before. The curing process is quite simple: you take a slab of meat, rub it with salt and sugar and leave it to cure. You repeat this a few times over the course of a few days and then it's done.
I started with a nice chunk of free range belly of pork from the supermarket. This piece is about 600g and cost just over £3:
http://www.dropfiles.net//files/319/cooking/IMG_3390.JPG
http://www.dropfiles.net//files/319/cooking/IMG_3391.JPG
The rub is quite a simple mix, two parts salt to one part dark brown sugar and for extra flavour I've added ground peppercorns and a little coriander seed. You can also use juniper berries, honey or whatever takes your fancy. Here is about 6 tablespoons of salt, 3 tablespoons of sugar and teaspoon each of peppercorns and coriander seed ground together:
http://www.dropfiles.net//files/319/cooking/IMG_3393.JPG
In a non metallic container (I've used a roasting dish) rub the meat generously on the skin side:
http://www.dropfiles.net//files/319/cooking/IMG_3395.JPG
Flip it over and repeat on the bottom and sides:
http://www.dropfiles.net//files/319/cooking/IMG_3397.JPG
Leave it skin side down, cover and put it in the fridge:
http://www.dropfiles.net//files/319/cooking/IMG_3398.JPG
Tomorrow I will come back to this when I repeat the rub. This first cure should draw liquid out the meat which I will tip away and repeat the rubbing, then after 3-4 rubs it's ready to dry off and it'll keep for a few weeks in the fridge :)
Day 2 is here and time for the second rub! As you can see there's a lot of liquid come out the meat and that gets tipped away:
http://www.dropfiles.net//files/319/cooking/IMG_3400.JPG
I've taken the meat out to have a look at it. First thing I noticed was it's firmed up quite a lot and it's a darker colour, less pink than it was:
http://www.dropfiles.net//files/319/cooking/IMG_3402.JPG
http://www.dropfiles.net//files/319/cooking/IMG_3403.JPG
On with the second rub then... some of you hardened meat curers have got me worried about the saltyness so I've added some more sugar to the rub mix and I'm going to cure it for 4 days. This is how long my friend did his for and it came out really well. So, rub and return to the refrigerator:
http://www.dropfiles.net//files/319/cooking/IMG_3404.JPG
http://www.dropfiles.net//files/319/cooking/IMG_3407.JPG
LeperousDust
02-01-2009, 19:34
I'm liking this Jonny :)
How easy will this end up to cut?
It looks like a damn tasty idea but i'm not sure the kitchen facilities I have access to would have a suitably sharp knife, as I can imagine it being quite difficult to cut...
What my friend did was sliced it until there was about 3/4" left where he was risking his fingertips and cut the last bit into lardons. It's quite firm, unlike packet bacon, so it holds its shape quite well for cutting.
SidewinderINC
02-01-2009, 21:07
just use a chefs knife or carving knife to cut it? or are there more suitable knives?
Like I said, nothing is that sharp. If I bought a decent knife, i'd have to keep it in my room cos everything in the kitchen gets destroyed. I bought my mum a nice pan a while ago and it's been absolutely destroyed.
I gave it a third rub today. Not much to report really, so no pictures, but the meat has firmed up quite a bit and it's a bit darker in colour ;)
LeperousDust
04-01-2009, 15:48
Hungry :p
This is it, the moment of truth! The last step is to tip off the last of the liquid and wash off any remaining rub. Then the meat is patted dry and it's ready to slice and cook:
http://www.dropfiles.net//files/319/cooking/IMG_3426.JPG
The end isn't very square so I got my sharpest knife and lopped a dodgy thin slither of the end off for a test rasher. Few holes in it but who cares:
http://www.dropfiles.net//files/319/cooking/IMG_3429.JPG
Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying:
http://www.dropfiles.net//files/319/cooking/IMG_3430.JPG
Tasted pretty good, a bit salty, but it was the outside slice so I expect the others won't be so bad. You can see it's quite dark in colour, it has hardly shrunk at all and all that was left in the pan was a little fat that cooked out. It's hard work to cut raw so you'll need a VERY sharp knife and the skin is quite tough to get through. I reckon a ham slicing knife (one of the long thin ones) would make this a lot easier, but for now my deadly meat cleaver will have to do :D
LeperousDust
04-01-2009, 21:42
wooooow amazing jonny, how do you get away with that MASSIVE chunk of meat with your veggie loving girlfriend dare i ask? ;D :p Looks totally yummy though! :D
How long will that keep?
*plots*
Should keep for a few weeks. Looks like the equivalent to about 4 packs of bacon so I'd better get the sarnies on the go ;)
Check out this fella before I close him up, that's what I'm talking about:
http://www.dropfiles.net//files/319/cooking/IMG_3436.JPG
Kell_ee001
10-01-2009, 17:23
That looks sooooo nice! *drools*
Matblack
11-01-2009, 17:38
My first attempt has just gone in the fridge with a mix of dark brown Muscavado sugar, Demerara and Maldon salt :)
MB
Piggymon
11-01-2009, 17:48
*drools*
LeperousDust
11-01-2009, 18:13
Looks totally amazing
Matblack
13-01-2009, 10:20
I reapplied the rub last night and this morning the meat had produced almost as much juice again as before. Does the rub need to be reapplied again? Or do I now just continue to pour off the juices?
MB
Matblack
13-01-2009, 10:47
If I can stop myself eating all the bacon I'm very tempted to try this!
http://www.browniepointsblog.com/2008/01/20/homemade-bacon-vodka/
MB
I tipped out the juice, scraped off the excess rub and re-applied it. Bacon vodka sounds disgusting, DUDE :D
Matblack
13-01-2009, 11:49
I'll be needing to make some more rub, did you reapply every day that you left the meat curing? Also when you found it salty did you soak it? I've read in various places that soaking it will remove some of the salt :)
I'm really enjoying this though, a few places I've read about cooking the meat afterwards in an oven or a smoker, but I like my bacon once cooked in the pan so I probably won't do this, do you have any plans to expand into smoking? :D
MB
Definitely going to make a smoker at some point, but it'll have to wait until I have a garden or a shed!
Yep, you got it, I applied fresh rub each day, then after the third rub/day/cure I washed it off with cold water, patted it dry and wrapped it in greaseproof paper in the fridge. I finished it off yesterday and it was still fine to eat, no signs of going off so it looks like it'll keep for ages.
The first outside slice was a bit salty but the saltiness reduced after a few days. I'm gussing it's because it distributes itself through the meat over time and right on the outside is where the salt is most concentrated. I think with your salt/sugar ratio it won't be very salty at all. I certainly wouldn't wash it because you'll wash all that porky flavour away :D
Matblack
14-01-2009, 11:39
I'm about 50:50 with the salt sugar so we'll see what happens, at this kind of price (combined price of rub and joint were about £7) you couldn't buy much decent bacon at the supermarket so this seems like a good way to save money and have fun with food. Anyone who comes to stay with us and gives enough notice will be given home made bacon sandwiches for breakfast. Who wants to book up for the Maidstone Beer Festival!?!
MB
I think it's better than any bacon I've ever bought from a supermarket and this is just my first go :D
Flibster
15-01-2009, 00:51
I've got some smoked salt here - wonder if it would be worth giving that a go. I love smoked bacon.
I may have to give this a try. I miss being able to buy proper bacon that doesn't shrivel up to nothing and ooze white crap when you cook it.
Anyone who comes to stay with us and gives enough notice will be given home made bacon sandwiches for breakfast. Who wants to book up for the Maidstone Beer Festival!?!
*sideways nudge* can I get an advance ticket please? :)
Matblack
15-01-2009, 13:58
*sideways nudge* can I get an advance ticket please? :)
You can, but if you want home made bacon sooner then you can always come down for comedy night :)
MB
Matblack
15-01-2009, 20:38
http://img294.imageshack.us/img294/1340/img0458js4.jpg
http://img297.imageshack.us/img297/4054/img0462yp4.jpg
http://img363.imageshack.us/img363/1051/img0463ea2.jpg
http://img259.imageshack.us/img259/6019/img0466ut9.jpg
http://img363.imageshack.us/img363/1205/img0468re1.jpg
Mmmmmmmmmm
MB
Piggymon
15-01-2009, 20:43
ohmygod!
Who wants to book up for the Maidstone Beer Festival!?!
Those photos have me drooling so memememe :D
What's the verdict MB? It looks special.
It DOES look pretty good!
I couldn't get any more belly in the supermarket so no bacon in my fryups over the weekend :(
SidewinderINC
16-01-2009, 19:13
Did you have to buy the belly over the counter?
I got mine in a pack but they sell it on the counter too.
I put a fresh bit in yesterday so I'll have nice new bacon to fry this weekend :)
I used a ratio of two parts salt to one and a half parts sugar and no spices to see how it comes out.
Flibster
20-01-2009, 11:38
My local butcher didn't have any pork belly. :(
He's getting a lump in tomorrow for me. :D
Flibster
21-01-2009, 01:35
I picked up the lump of pig today.
It's a bit bigger that I expected, but it is from one of his own piggies - so should be good. I only asked for a smallish bit to try some home curing.
3.1kg including ribs...... :eek: I've got to bone it. Bandages on standby.
Flibster
21-01-2009, 11:15
2.1Kg or 3.1Kg then? ;D
3.1.... I think I'm going to remove the bone and then hack it in half and freeze half for another try.
Yay for double posts and my inability to type...
You get a mighty feed of spare ribs as well :)
Flibster
22-01-2009, 23:25
You get a mighty feed of spare ribs as well :)
I just de-boned it and then lopped it in half - may roast the other half once we have a working oven.....
Still, around 1.3kg of pork underway the transformation to bacon - and I can still count to 10.
A success on both counts at the moment. :D
Day off today: breakfast time :D
Carve three thick slices of home cured bacon:
http://www.jonny69.co.uk/uploads/cooking/bacon/IMG_3473.JPG
Butter two thick slices of bread, fresh from the bakery:
http://www.jonny69.co.uk/uploads/cooking/bacon/IMG_3474.JPG
Fry the bacon with a free range egg, runny yolk and slightly crisp bottom:
http://www.jonny69.co.uk/uploads/cooking/bacon/IMG_3480.JPG
Serve immediately with a lightly frothed latte, straight from the espresso machine:
http://www.jonny69.co.uk/uploads/cooking/bacon/IMG_3477.JPG
Add ketchup or brown sauce to taste. I'm having mine virgin today :cool:
Edit: looks like the bandwidth is killed on the original pics, they should be back up soon...
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Flibster
27-01-2009, 13:06
Mine should be ready tomorrow. :D
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Don't just stand there, get the frying pan out :evil: :D
Matblack
27-01-2009, 13:42
Just realised I need to start a batch the day I get back from Iceland, I might just bring some fermented shark meat or a seal flipper back instead :)
MB
That looks like the breakfast of Kings, Mr. 69!
Flibster
27-01-2009, 14:10
Just realised I need to start a batch the day I get back from Iceland, I might just bring some fermented shark meat or a seal flipper back instead :)
MB
Shark meat is good. Seal flipper isn't.....
I need to find somewhere locally that can get me a good lump of Swordfish or Alligator.
Flibster
28-01-2009, 01:04
Mine should be ready tomorrow. :D
Yum.... :D
Bacon buttie at midnight is a fantastic end to the day.
Wow - excellent read!!! May have to see if we can do this!!
It's totally worth the effort Pickster :)
I may have a breakthrough here. I have done a short cure and the saltyness is gone, so as long as it can last the two weeks or so it takes me to eat it she'll be a good'un.
Two rubs only.
I also had a cunning plan to make cutting the meat easier, cut across the meat instead of along it. Duh.
http://www.dropfiles.net//files/319/cooking/IMG_3601.JPG
Less liquid came out in the cure because of the shorter time but still no shrinkage in the pan and no white slime, which begs the question... what the hell do the supermarkets do to it?
Would you like some meat with your fat strips? :p
LeperousDust
03-02-2009, 12:30
Yeah i was also thinking they're a bit lean for me... I really wanna do this, looks amazing, but defo don't have enough room in the (shared) fridge :(
That's the problem with cutting across the meat. It's much fattier at one end than the other :D
Matblack
26-02-2009, 23:03
Mmmmmmmmm I have a batch in the fridge at the moment ready for the weekend, this time I am using soft brown sugar, Maldon salt, Heather honey and some cloves and after giving it a lot of rub yesterday (left a layer of salt on it) its lost a lot of liquid already. Should be perfect for the weekend :)
MB
SidewinderINC
27-02-2009, 00:29
Was going to PM you after reading your post in another thread Matt, how do you do it with the honey?
Did you make the rub into a paste using the honey and then spread that over the meat?
And another question, am I assuming that you guys are buying the rolled belly joints from supermarkets and then unrolling them? as I've not found anything else :confused:
Matblack
27-02-2009, 00:41
Was going to PM you after reading your post in another thread Matt, how do you do it with the honey?
Did you make the rub into a paste using the honey and then spread that over the meat?
And another question, am I assuming that you guys are buying the rolled belly joints from supermarkets and then unrolling them? as I've not found anything else :confused:
I drizzled the honey over the top after applying the rub, you don't want to seal the meat to the extent where it won't desiccate so I've gone quite easy with the honey. Waitrose do a belly pork joint but yes its essentially a rolled joint unrolled :)
MB
Sainsburys sell it flat on the butcher counter and in packs :)
Heather's honey sounds good. How did you manage to make her make that then? :D
SidewinderINC
17-03-2009, 21:34
So, I made a batch and it was delicious!
What salt did you use Jonny? I know MB used maldon salt, I used the bog standard rock salt I had in the cupboard.
I'm not sure if the different type of salts affect it, price for price it would be a hell of a lot cheaper if standard table salt would be just as good.
I used Sainsburys basics salt, but sea salt or rock salt would be better for you because there's less sodium in it.
Given this a go. I didn't seem to get as much liquid as in Jonny's pictures but I used rough salt crystals for the first day and it didn't dissolve very well so went on to normal salt. What's the best way to tell if its ready? Should I just cook it and see?
Depends on the meat how much liquid you get. I've done quite a few batches now and no two have been the same. Two days is the minimum, 2.5 days if you like it a bit saltier, 3 days for a drier saltier bacon more like parma ham. They do fine sea salt crystals I noticed, so when I run out of road salt I'll make the switch :)
Current mix is 2.5:1 salt to sugar, then about 25% rough ground black pepper added. It is absolutely delicious :p
I had what can only be described as an erotic BLT this evening, damn that was good! I see what you mean about the knife having to be sharp!
Flibster
27-04-2009, 00:11
I can recommend smoked sea salt too.
Very yummy.
Brilliant idea! I'm going to get me some of that :)
SidewinderINC
01-05-2009, 16:36
I can recommend smoked sea salt too.
Very yummy.
What smoked sea salt did you use?
TBH, I'm not a great fan of sea salt - with the amount of garbage we pump into the sea I'd rather have mined salt anyday.
Something amazing happened for the first time at the weekend. For some reason my home cured bacon had never met home made bread (http://www.boat-drinks.co.uk/showthread.php?t=13726). I've been curing bacon off and on but they never seemed to meet at the same point.
I've cured off some back bacon this time:
http://www.jonny69.co.uk/uploads/cooking/bread/IMG_6714.JPG
Nice thick slices need some doorstop slices of bread:
http://www.jonny69.co.uk/uploads/cooking/bread/IMG_6715.JPG
Fry:
http://www.jonny69.co.uk/uploads/cooking/bread/IMG_6719.JPG
Butter and load up:
http://www.jonny69.co.uk/uploads/cooking/bread/IMG_6720.JPG
Take precious time out cutting neatly and taking a photo for the benefit of the internet:
http://www.jonny69.co.uk/uploads/cooking/bread/IMG_6721.JPG
And devour greedily :cool:
Yum!
I want! Next time I come round I want some!
Did you take any pics of the pheasant experience?
I did, but it's going to be one of those threads that takes some time to think through. I only get forum access at lunchtimes so I've got to squeeze it in at some point.
Fo sho with the bacon. Let me know when you're next over this way and I'll have some waiting :)
volospian
18-01-2011, 14:44
Guys...
From what I understand of curing, the salt is doing the hard work by drawing the moisture out (which kills off bad bacteria by dehydration and protects the meat by drawing proteins to the outside of the joint) while the sugar is feeding the beneficial bacteria and adding flavour (but not contributing much to the initial osmotic process)
Now, assuming it is the salt that draws the liquid out, is it worth starting with a high salt ratio, then tailing off daily? As the free water in the meat is drawn, you'll need less salt to absorb the moisture, and as some salt will have been absorbed, the ratio of salt to meat will remain high, even though you reduce the additional salt being introduced.
If I'm right (and I may not be, lol) you should, theoretically, be able to reduce the ratio down over time and increase the sugar to improve the flavour?
I only do one cure now; a day and a half for belly and two days for back bacon. You could try and do a variable cure, but it's a lot of attention.
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