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3 day Bacon cure, getting closer

 
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jema
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Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Tue Dec 21, 04 7:41 am    Post subject: 3 day Bacon cure, getting closer  Reply with quote    

Finished my latest batch yesterday.

Using brown suger, coarse salt and a new batch of salt petre.

I think I must still be overdoing the salt, and making the mistake of applying more cure, as the results are still in need of soaking.

I also think I under did the salt petre, as whilst this time, I got a patchy but distinctly better colour indicating I finally have working salt petre, the results were still not as good as I have got with Franco's cure.

Roll on the definitive instructions with photos from Alison!

jema

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Tue Dec 21, 04 9:35 am    Post subject: Reply with quote    

I think that the saltiness of the product depends not only on the amount you rub on, but on the texture of the meat. My own (feeble and limited attempts) at salting meat haven't been bad, but using the same salt cure mix and similar cuts of meat doesn't always produce the same result.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Dec 21, 04 9:46 am    Post subject: Reply with quote    

It is interesting to see how little cure is needed - I think I've been guilty of overdoing it in the past. I have a piece of streaky on the go at the moment, and started off by using up the last of the batch of cure left over from last time - much less than I would instinctively use. If anything there seemed to be more moisture coming out of the pork with the smaller amount of cure. Not what I would have expected at all.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Tue Dec 21, 04 12:25 pm    Post subject: Reply with quote    

Judith wrote:
It is interesting to see how little cure is needed - I think I've been guilty of overdoing it in the past. I have a piece of streaky on the go at the moment, and started off by using up the last of the batch of cure left over from last time - much less than I would instinctively use. If anything there seemed to be more moisture coming out of the pork with the smaller amount of cure. Not what I would have expected at all.


Daft thing is that i have already learnt this one once. Have you a digital camara to do an instructive photo?

jema

alison
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Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Tue Dec 21, 04 2:38 pm    Post subject: Re: 3 day Bacon cure, getting closer Reply with quote    

jema wrote:


Roll on the definitive instructions with photos from Alison!

jema


I am working on it. I will do some after Christmas with photos.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Dec 21, 04 2:56 pm    Post subject: Reply with quote    

jema wrote:
Daft thing is that i have already learnt this one once. Have you a digital camara to do an instructive photo?


Sadly no.

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