VegHead
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Post by VegHead on Aug 30, 2015 20:00:41 GMT 10
Veg's Dry Cure Bacon Recipe
About 1kg of pork belly, or thereabouts.
1 tblsp peppercorns, ground in a mortar and pestle 4-5 cloves garlic, ground in a mortar and pestle 1 cup sea/rock salt (NOT table salt!!) 1 cup raw sugar (can use brown sugar for a differing taste, or even honey if you have some spare on hand) 2 tblsp smokey paprika (this imitates smoking the bacon) a few sage leaves, crushed
1. Rub cure mix thoroughly through meat 2. Pour boiling water into casserole tray, when completely dry throw in some of the cure mix 3. Lay meat on top and spread the cure over 4. Place in fridge for 4-7 days turning daily until firm to the touch. (I find 5 days is best to create a perfect balance of saltiness)
Rinse off cure in running water.
Optional: Pre-heat oven to 90-100ºC Place meat on a sheet tray Roast until internal temperature reaches 65ºC (around 2 hours to kill all the nasty pathogens)
Remove, let cool and place in fridge ready to use (up to 2 weeks) or freeze. We like to vacuum seal then freeze, defrosting as required.
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Frank
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Post by Frank on Aug 30, 2015 20:19:06 GMT 10
Damn that sounds good! After hearing about Mr Petes maple bacon and now this, I have to give this bacon making a go
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Post by Peter on Aug 30, 2015 20:35:09 GMT 10
Maple bacon? Let me at it... Mine was a straight-forward dry cure. Maple is one I'd like to try one day.
So many bacons, so little time...
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Frank
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Email: frank@ausprep.com
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Post by Frank on Aug 30, 2015 20:40:19 GMT 10
Haha sorry, must have got mixed up with the maple bacon cure I saw at a brewery shop a couple of weeks ago
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Post by Peter on Aug 30, 2015 20:41:31 GMT 10
Without wanting to hijack the thread, there are a growing number of eateries offering house-made bacons, each matched with Scotch and/or Bourbon whiskeys. What a brilliant idea.
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VegHead
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Post by VegHead on Aug 30, 2015 20:43:27 GMT 10
Drool ….
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Post by wellrounded on Aug 31, 2015 9:08:07 GMT 10
That's very similar to my cure VegHead. Only real difference is that I hot smoke after the cure. We have a baconer to kill in the next few weeks, we're going to skin and bone (we usually scud). Most will be made into bacon .
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