Bacon!

[User00056]

Anyone else make their own?

I use a product called 'Supacure', which has the curing agent already premixed in the correct ratio. I also add some dark brown sugar. Vacuum packed, it gets a day per inch thickness of meat, them a day extra before being patted dry and left to air dry for a day in the fridge. Then over smoke for 24 hours or so. Absolutely delicious

 

[Yosemite Sam]

What cut do you use?

 

[Yosemite Sam]

It looks delicious by the way!

 

[User00056]

What cut do you use?

This is loin. I've also used belly though. For both streaky, and Ayrshire

 

[Yosemite Sam]

Thank you!

 

[alun1960]

wild boar loin bacon chops , super cure .

 

[Stumpy2]

I use weschenfelders cure, and a boned full belly from the local butcher who will order a fatty one in specially

The salad drawer in the fridge makes a good curing tub….

Not a salad fan

 

[Essexsussex]

I’m going to now I’ve seen that

 

[Ratcatcher]

It's really incredibly easy, I do mine all the time, salt, sugar and then whatever you want flavour wise

 

[User00056]

I’m going to now I’ve seen that

You should! You won't regret it. It's really simple, and once you've done it once or twice you get an idea as to what flavour you like. Me? I always add a couple of handfuls of dark brown sugar. It gives a beautiful background sweetness

 

[Essexsussex]

You should! You won't regret it. It's really simple, and once you've done it once or twice you get an idea as to what flavour you like. Me? I always add a couple of handfuls of dark brown sugar. It gives a beautiful background sweetness

It's really incredibly easy, I do mine all the time, salt, sugar and then whatever you want flavour wise

What proportions? No saltpetre etc?

It’ll go in the smoker as well

 

[Ratcatcher]

What proportions? No saltpetre etc?

It’ll go in the smoker as well

The point of doing my own was to not use saltpetre, treacle is a great addition, gives a lovely colour and flavour, I used Hugh fearnly whittingstall, as a basis

 

[User00056]

What proportions? No saltpetre etc?

It’ll go in the smoker as well

Look up Supacure? It's cheap as chips, and you just use it at 25g/kg.

I like a good strong smoke, so I tend to use hickory. If you like it lighter, then beech or any fruitwood is good

 

[User00056]

What proportions? No saltpetre etc?

It’ll go in the smoker as well

Supacure Bacon and Ham Curing Salts 1kg

Weschenfelder Supacure is a plain dry cure that is specifically designed to cure bacon and hams. This cure comes in a 1kg recyclable and resealable pouch with a recipe and instructions on the front. This Supacure is perfect for anyone looking to cure their own bacon or hams from scratch and it...

www.weschenfelder.co.uk

 

[DamDama]

Anyone else make their own?

I use a product called 'Supacure', which has the curing agent already premixed in the correct ratio. I also add some dark brown sugar. Vacuum packed, it gets a day per inch thickness of meat, them a day extra before being patted dry and left to air dry for a day in the fridge. Then over smoke for 24 hours or so. Absolutely delicious

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Quixote,
That is exactly how I cure and smoke mine. Works every time

 

[User00056]

Quixote,
That is exactly how I cure and smoke mine. Works every time

And I find it's completely different to commercially-made stuff. Far superior

 

[jontyboy]

That looks amazing.

 

[rms364]

This is my sample. All done much the same as everyone else. Can’t beat dry cure bacon then smoked

 

[rms364]

3 more. Should last me up to weekend