Cooking with Jonny69: Home cured bacon - Page 2

LeperousDust · 04-01-2009, 15:48

Hungry

Jonny69 · 04-01-2009, 19:14

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:

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:

Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying:

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

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?

Looks totally yummy though!

Fayshun · 05-01-2009, 15:38

How long will that keep?

*plots*

Jonny69 · 05-01-2009, 20:49

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

Jonny69 · 10-01-2009, 15:35

Check out this fella before I close him up, that's what I'm talking about:

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

04-01-2009, 15:48	#11
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	Hungry __________________

04-01-2009, 19:14	#12
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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: 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: Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying: 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 __________________

04-01-2009, 21:42	#13
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	wooooow amazing jonny, how do you get away with that MASSIVE chunk of meat with your veggie loving girlfriend dare i ask? Looks totally yummy though! __________________

05-01-2009, 15:38	#14
Fayshun Rocket Fuel Join Date: Jun 2006 Location: Adrift in the Orca Posts: 6,845	How long will that keep? plots __________________ We must move forward not backward, upwards not forward, and always twirling, twirling, twirling...

05-01-2009, 20:49	#15
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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 __________________

10-01-2009, 15:35	#16
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Check out this fella before I close him up, that's what I'm talking about: __________________

10-01-2009, 17:23	#17
Kell_ee001 Wants Big Meat Join Date: Jul 2006 Location: Newcastle Posts: 6,478	That looks sooooo nice! drools __________________

11-01-2009, 17:38	#18
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	My first attempt has just gone in the fridge with a mix of dark brown Muscavado sugar, Demerara and Maldon salt MB __________________ "we had roots that grew towards each other underground, and when all the pretty blossom had fallen from our branches we found that we were one tree and not two"

11-01-2009, 17:48	#19
Piggymon Lara Croft Join Date: Jun 2006 Location: PigmoPad - Braintree Essex Posts: 8,604	drools __________________ BF% 28/08/08 - 21%

11-01-2009, 18:13	#20
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	Looks totally amazing __________________