Beer Baron Posted June 14, 2018 Share Posted June 14, 2018 My pork will be curing for 3 more days but all I have thought bout it bacon and I can’t wait to try my own Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 14, 2018 Share Posted June 14, 2018 I'm taking mine out of its cure tomorrow arvo or evening, and will leave in the fridge before smoking it on Saturday and slicing Sunday. I find it slices better when it's been chilled in the fridge first. This one was only a 1.1kg piece, they didn't have any bigger there when I bought it. Link to comment Share on other sites More sharing options...
Beer Baron Posted June 14, 2018 Share Posted June 14, 2018 My wife asked me if I was going to remove the skin and I told her I would but never specified when so when I was at work she removed it for me so I am curing it skinless Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 14, 2018 Share Posted June 14, 2018 I did my first two or three skinless. It doesn't seem to make any difference so I decided I'd just leave it on and remove it after smoking because it's easier then. After that I put it in the fridge and slice the next day. I have an electric meat slicer which makes that task easy as too. Link to comment Share on other sites More sharing options...
Beer Baron Posted June 14, 2018 Share Posted June 14, 2018 I think she removed the skin with a spoon instead of a sharp knife There wasn’t much fat left but the was plenty on the skin Link to comment Share on other sites More sharing options...
ben 10 Posted June 15, 2018 Share Posted June 15, 2018 Cooked ham today. Then made some pork and chicken chorizo and smoked them... oh so good. Also made some mettwurst, I will cold smoke that in a few days. Link to comment Share on other sites More sharing options...
ben 10 Posted June 15, 2018 Share Posted June 15, 2018 Ham, chorizo, Kolsch Link to comment Share on other sites More sharing options...
The Captain!! Posted June 15, 2018 Share Posted June 15, 2018 28 minutes ago, Ben 10 said: Ham, chorizo, Kolsch That looks sensational Ben! Link to comment Share on other sites More sharing options...
Beer Baron Posted June 15, 2018 Share Posted June 15, 2018 12 minutes ago, The Captain1525230099 said: That looks sensational Ben! I agree!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 16, 2018 Share Posted June 16, 2018 Smoking up a 1kg piece of bacon today. It was wet cured since last Sunday and taken out last night to rest in the fridge. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 17, 2018 Share Posted June 17, 2018 Sliced my bacon this morning, and it has a small white patch in the middle. I'm assuming the cure didn't fully penetrate during the time it had. It still tastes good, but I think I'll have to start basing curing times on the height/thickness of the meat rather than the weight. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beer Baron Posted June 20, 2018 Share Posted June 20, 2018 My first attempt at bacon!! Link to comment Share on other sites More sharing options...
Beer Baron Posted June 20, 2018 Share Posted June 20, 2018 And I also made jerky Link to comment Share on other sites More sharing options...
The Captain!! Posted June 20, 2018 Share Posted June 20, 2018 I don’t eat Jerky but that looks great! Fantastic BB Link to comment Share on other sites More sharing options...
ben 10 Posted June 20, 2018 Share Posted June 20, 2018 Made Merguez today.... with goat. Yum. For dinner tonight with cous cous... well I am old so cauliflower cous cous..... Link to comment Share on other sites More sharing options...
The Captain!! Posted June 20, 2018 Share Posted June 20, 2018 Goat sausage. Nice. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 20, 2018 Share Posted June 20, 2018 How did the bacon taste BB? Link to comment Share on other sites More sharing options...
Beer Baron Posted June 21, 2018 Share Posted June 21, 2018 18 hours ago, Otto Von Blotto said: How did the bacon taste BB? It was quite salty, like run and drink out of the toilet bowl salty Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 2 hours ago, Beer Baron said: It was quite salty, like run and drink out of the toilet bowl salty What did you learn from that? My first attempt was way too salty too! Link to comment Share on other sites More sharing options...
ben 10 Posted June 21, 2018 Share Posted June 21, 2018 I have not had that issue. You can soak in a few changes of water to remove some of that. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2018 Share Posted June 21, 2018 I had that problem once on one of my early attempts, can't remember if I used too much salt or let it cure too long, but haven't run into it since. I just use the same ratios of salts and sugar every time. I've changed sugars a couple of times to experiment, using brown sugar at first, then I tried maple syrup and currently using dark brown sugar. With curing time, you get the hang of it after a few goes and sort of instinctively know how long to leave it curing so it penetrates properly but doesn't end up too salty. I mucked up my last one though but have learnt from it and will modify my approach on future ones. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beer Baron Posted June 21, 2018 Share Posted June 21, 2018 6 hours ago, The Captain1525230099 said: What did you learn from that? My first attempt was way too salty too! I learned that I clearly need to use less salt and actually rinse the pork off once it comes out of the wet cure. It is still very tasty and I am eating it all. You can’t throw bacon away. I love bacon and it’s my favourite food group!!! BB Link to comment Share on other sites More sharing options...
ben 10 Posted June 21, 2018 Share Posted June 21, 2018 Rinsing is pretty important. As is leaving uncovered in the fridge for a day. As for knowing when it is done Kelsey is on the money, you'll get to know. Use your hands too... poke and prod. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2018 Share Posted June 21, 2018 Yes, rinsing it off is an important part of the process. That alone may have resulted in it being less salty than it is. I find the ratios of salt used in the wet cure recipe I posted earlier to work well to provide a decent flavor that isn't over the top salty unless you leave it in the cure for something silly like 2 weeks or something. But I always rinse the meat when it comes out of the cure, and leave it to rest overnight in the fridge uncovered before smoking it the following day. Link to comment Share on other sites More sharing options...
Beer Baron Posted June 22, 2018 Share Posted June 22, 2018 I left it in the cure for 7 days and also left it uncovered for a day in the fridge on a rack. I’m doing another next week so I’ll rinse well Link to comment Share on other sites More sharing options...
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