Cooking with Jonny69: Home cured bacon - Page 6

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

Burble · 27-01-2009, 13:50

That looks like the breakfast of Kings, Mr. 69!

Flibster · 27-01-2009, 14:10

Quote:

Originally Posted by Matblack

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

Quote:

Originally Posted by Flibster

Mine should be ready tomorrow.

Yum....

Bacon buttie at midnight is a fantastic end to the day.

Pickers · 31-01-2009, 09:26

Wow - excellent read!!! May have to see if we can do this!!

Jonny69 · 31-01-2009, 12:45

It's totally worth the effort Pickster

Jonny69 · 03-02-2009, 11:21

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.

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?

divine · 03-02-2009, 12:13

Would you like some meat with your fat strips?

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

Jonny69 · 03-02-2009, 12:32

That's the problem with cutting across the meat. It's much fattier at one end than the other

27-01-2009, 13:42	#51
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	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 __________________ "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"

31-01-2009, 09:26	#55
Pickers Absinthe Join Date: Jul 2006 Location: Cornwall Posts: 2,692	Wow - excellent read!!! May have to see if we can do this!! __________________ Pictures

31-01-2009, 12:45	#56
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	It's totally worth the effort Pickster __________________

03-02-2009, 11:21	#57
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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. 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? __________________

03-02-2009, 12:13	#58
divine Moonshine Join Date: Sep 2007 Location: Southampton Posts: 3,201	Would you like some meat with your fat strips? __________________

27-01-2009, 13:50	#52
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	That looks like the breakfast of Kings, Mr. 69!

03-02-2009, 12:30	#59
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	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 __________________

03-02-2009, 12:32	#60
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	That's the problem with cutting across the meat. It's much fattier at one end than the other __________________