Cooking with Jonny69: Home cured bacon - Page 7

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

Matblack · 27-02-2009, 00:41

Quote:

Originally Posted by SidewinderINC

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

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

Jonny69 · 02-03-2009, 17:10

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?

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.

Jonny69 · 19-03-2009, 09:43

I used Sainsburys basics salt, but sea salt or rock salt would be better for you because there's less sodium in it.

Wryel · 26-04-2009, 14:19

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?

Jonny69 · 26-04-2009, 17:28

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

Wryel · 26-04-2009, 23:46

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.

26-02-2009, 23:03	#61
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	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 __________________ "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"

27-02-2009, 00:29	#62
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	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 __________________ No Sig.

02-03-2009, 17:10	#64
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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? __________________

17-03-2009, 21:34	#65
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	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. __________________ No Sig.

19-03-2009, 09:43	#66
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I used Sainsburys basics salt, but sea salt or rock salt would be better for you because there's less sodium in it. __________________

26-04-2009, 14:19	#67
Wryel Absinthe Join Date: Dec 2006 Posts: 1,148	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?

26-04-2009, 17:28	#68
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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 __________________

26-04-2009, 23:46	#69
Wryel Absinthe Join Date: Dec 2006 Posts: 1,148	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!

27-04-2009, 00:11	#70
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	I can recommend smoked sea salt too. Very yummy. __________________