Cooking with Jonny69: Home cured bacon - Page 3

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/200...e-bacon-vodka/

MB

Jonny69 · 13-01-2009, 11:05

I tipped out the juice, scraped off the excess rub and re-applied it. Bacon vodka sounds disgusting, DUDE

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?

MB

Jonny69 · 14-01-2009, 11:28

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

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

Jonny69 · 14-01-2009, 13:02

I think it's better than any bacon I've ever bought from a supermarket and this is just my first go

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.

Burble · 15-01-2009, 09:47

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.

Feek · 15-01-2009, 12:56

Quote:

Originally Posted by Matblack

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?

13-01-2009, 10:20	#21
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	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 __________________ "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"

13-01-2009, 10:47	#22
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	If I can stop myself eating all the bacon I'm very tempted to try this! http://www.browniepointsblog.com/200...e-bacon-vodka/ 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"

13-01-2009, 11:05	#23
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I tipped out the juice, scraped off the excess rub and re-applied it. Bacon vodka sounds disgusting, DUDE __________________

13-01-2009, 11:49	#24
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	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? 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"

14-01-2009, 11:28	#25
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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 __________________

14-01-2009, 11:39	#26
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	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 __________________ "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"

14-01-2009, 13:02	#27
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I think it's better than any bacon I've ever bought from a supermarket and this is just my first go __________________

15-01-2009, 00:51	#28
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	I've got some smoked salt here - wonder if it would be worth giving that a go. I love smoked bacon. __________________

15-01-2009, 09:47	#29
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	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.