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 Post subject: Saving Bodgers bacon.
PostPosted: Sat Oct 19, 2013 1:25 am 
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Junior Champion Bird
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A little premature and this could prove to be a little hard to swallow for the Pru fans amongst you, but in a few short months time, I'll be making bacon out of one of her babes. :shock: This is how I'll set about doing it.


OK you lot! :thumbs: Gather round. :biggrin:

I'm a slow developer and I only made my first bacon in 2010. I got this piece of streaky pork belly out of the freezer.





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Once it was fully defrosted, then my next step was for me to debone the piece of meat.




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Now for the cure. We made this from what we had at hand and used a mix of two parts sea salt to one part brown sugar and also used a few cracked pepper corns. We went with 150 grammes of the mix to every kilogram of meat.

The mix. Not much to look at but it does the job. :thumbs:




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I spend a good few minutes rubbing the mix into every nook and cranny. I even put some on the pork. :shock:




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Into a bit of tupperware and on with the airtight lid.




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I drained the liquid from the container for the next five mornings as the bacon began to dry.




My youngest lad was the first to put an order in for the first rashers.


My bacon.



Before.




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After.




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In truth, this first lot of bacon turned out to be quite salty but after the whole side had been soaked in cold water for an hour or two, it was truly scrumptious.

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PostPosted: Sat Oct 19, 2013 4:10 am 
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Assist Admin
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Nothing like home made and home grown bacon Bodger. Yummo! Hope some eggs went with it :thumbs:

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PostPosted: Sat Oct 19, 2013 4:46 am 
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Junior Champion Bird
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They sure did. :thumbs:

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PostPosted: Sat Oct 19, 2013 5:15 am 
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This is where we need Google Nose. ;-)

http://www.google.com/landing/nose/

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PostPosted: Sat Oct 19, 2013 7:05 am 
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Phoenix
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Bodger that looks deeeliscious :bg , i can almost smell it sizzling in the pan- if i were in england i would definately be knocking on your door for a bit of bacon, well done :thumbs:
cheers


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PostPosted: Sat Oct 19, 2013 8:45 am 
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Junior Champion Bird
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We're in Wales Debs. :shoc

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PostPosted: Sat Oct 19, 2013 8:53 am 
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:oops: i'll just take my foot out of mouth now , i meant Wales :whist, the sight of that sizzling bacon at brekkie time (here) clouded my thinking :-D


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PostPosted: Sat Oct 19, 2013 11:41 am 
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Fiesty Fowl
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Oh wow, that looks so delicious. :thumbs:

It just shows you how crazy the stuff we buy is! Looks nothing like the real stuff.


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PostPosted: Sat Oct 19, 2013 5:59 pm 
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Phoenix
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Hi Bodger,

I also enjoy making my own bacon and charcuterie. Its a lot of fun and tastes a hell of a lot better than you get in most shops. When I start smoking the bacon, the neighbours all put their orders in, what started out as a hobby has meant buying a second fridge, a commercial slicer, a vacuum sealer and a few other bits and pieces. The man cave is full of all the different wood chips and I have just started experimenting with wet cures as well. It has been great fun learning all about buckboard, streaky, Canadian and Wiltshire bacons not to mention all the different woods to impart different flavours.

J

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PostPosted: Mon Oct 21, 2013 11:19 am 
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Th'Bloke is just starting to make tentative noises about learning to smoke and cure. It's hugely on my list as I'm a serious bacon and ham addict. He's put his foot down as regards keeping our own pigs (we will, one day ... ) but no reason why we can't just buy the meat and cure it. Sounds like I just need to send him up to you, jocler :)

Bodger's bacon has me salivating ... it just looks AWESOME. All golden and crunchy and hot and dripping and .... oh maaaaan. Now I want a couple of slices of that with some guinea fowl eggs for lunch, and fried haloumi, and mushrooms with thyme and cream .... siiiigh.


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PostPosted: Mon Oct 21, 2013 11:53 am 
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Don't forget things like smoked chickens, sausages and pork ribs as well ....sensational on a warm summers evening.

Bodger's bacon is making me hungry

J

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PostPosted: Sun Oct 27, 2013 1:00 pm 
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Golden Phoenix
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Th'Bloke is inspired!! There's a little 1kg slab curing in the laundry as we speak!!

I shall report on results :)

We sent a chicken over to the neighbours to try out their smoker. I HOPE they used it ...


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PostPosted: Mon Oct 28, 2013 10:04 am 
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I will assume that is a wet cure?

What recipe is he using?

J

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PostPosted: Tue Oct 29, 2013 4:50 pm 
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Golden Phoenix
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Something in a book he bought at the Murrumbateman Field Days. Seems to involve a lot of salt and not much else ...


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PostPosted: Sun Nov 03, 2013 8:46 am 
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This was my first wet cure. The loin had been in the cure for 2 weeks, then smoked in hickory for 4 hours.

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I think I will try this method again....especially with the soccerball hams.


J

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