Cooking with Jonny69: Home cured bacon - Page 5

Flibster · 20-01-2009, 11:38

My local butcher didn't have any pork belly.

He's getting a lump in tomorrow for me.

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......

I've got to bone it. Bandages on standby.

Jonny69 · 21-01-2009, 09:38

2.1Kg or 3.1Kg then?

Flibster · 21-01-2009, 11:15

Quote:

Originally Posted by Jonny69

2.1Kg or 3.1Kg then?

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...

Jonny69 · 21-01-2009, 14:34

You get a mighty feed of spare ribs as well

Flibster · 22-01-2009, 23:25

Quote:

Originally Posted by Jonny69

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.

Jonny69 · 27-01-2009, 12:53

Day off today: breakfast time

Carve three thick slices of home cured bacon:

Butter two thick slices of bread, fresh from the bakery:

Fry the bacon with a free range egg, runny yolk and slightly crisp bottom:

Serve immediately with a lightly frothed latte, straight from the espresso machine:

Add ketchup or brown sauce to taste. I'm having mine virgin today

Edit: looks like the bandwidth is killed on the original pics, they should be back up soon...

Tak · 27-01-2009, 12:57

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Flibster · 27-01-2009, 13:06

Mine should be ready tomorrow.

Jonny69 · 27-01-2009, 13:07

Quote:

Originally Posted by Takhisis

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Don't just stand there, get the frying pan out

20-01-2009, 11:38	#41
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	My local butcher didn't have any pork belly. He's getting a lump in tomorrow for me. __________________

21-01-2009, 01:35	#42
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	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...... I've got to bone it. Bandages on standby. __________________

21-01-2009, 09:38	#43
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	2.1Kg or 3.1Kg then? __________________

21-01-2009, 14:34	#45
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	You get a mighty feed of spare ribs as well __________________

27-01-2009, 12:53	#47
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Day off today: breakfast time Carve three thick slices of home cured bacon: Butter two thick slices of bread, fresh from the bakery: Fry the bacon with a free range egg, runny yolk and slightly crisp bottom: Serve immediately with a lightly frothed latte, straight from the espresso machine: Add ketchup or brown sauce to taste. I'm having mine virgin today Edit: looks like the bandwidth is killed on the original pics, they should be back up soon... __________________

27-01-2009, 12:57	#48
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

27-01-2009, 13:06	#49
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	Mine should be ready tomorrow. __________________