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Making bacon

 
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Mardu



Joined: 20 May 2005
Posts: 67

PostPosted: Wed Nov 20, 13 10:05 pm    Post subject: Making bacon  Reply with quote    

Do you use gilt or boar finishers for curing for ham, bacon etc?

I have recently been told that gilt meat should always be used as boar meat does not take up the cure. Is there any truth in this?

Nick



Joined: 02 Nov 2004
Posts: 34031
Location: Hereford
PostPosted: Wed Nov 20, 13 10:17 pm    Post subject: Reply with quote    

No truth at all.

Mardu



Joined: 20 May 2005
Posts: 67

PostPosted: Thu Nov 21, 13 12:45 am    Post subject: Reply with quote    

Thank you for this reassurance. We have used both gilt and boars for curing and thought they all tasted good. It's just we went to a talk by a "professional" curer who made this statement. We, also, sell weaners and have a hard enough time selling boars without this type of negative feedback.

chicken feed



Joined: 27 Aug 2009
Posts: 2677

PostPosted: Thu Nov 21, 13 7:45 am    Post subject: Reply with quote    

Nick wrote:
No truth at all.



exactly.

some people may use this as a reason to push boar prices down. which is often the case at market.

dpack



Joined: 02 Jul 2005
Posts: 35905
Location: yes
PostPosted: Fri Nov 22, 13 7:41 pm    Post subject: Reply with quote    

breed,age ,environment and diet make lots of difference but gender very little imho

the thing that makes most difference to the bacon or ham is the curing method

slow cure with sea salt and oak smoking before 3 yrs drying and maturing is very different from a nitrate and brine 3 day dip and a week in a packet

handy hint ;the bigger the chunk based on anatomy and what you can lift/process the better the result

handy hint two ,hairy pigs make the best slow cure hams and dry bacon,that may be nonsense but i believe it .

handy hint three;for slow cure a breed that has a deep subcutaneous fat layer makes for succulent hams and slow drying ,this can be adjusted by diet somewhat

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