6 June 2013, 12:52
Yes please UKS got my saltpetre ready, and will be making my smoking shed soon, bring it on over pal .....now this is the stuff and reason I am on here! fresh air
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6 June 2013, 12:52
6 June 2013, 16:01
Bdg did an realy good post about making bacon?
Found it http://forum.survivaluk.net/showthread.php?tid=3016
Found it http://forum.survivaluk.net/showthread.php?tid=3016
6 June 2013, 20:43
Did you know you can do a really nice sweet cure for bacon, using black treacle? I used to do it in France - it's quite good.
6 June 2013, 20:46
sounds good to me
6 June 2013, 21:17
Who could say no to this,.. I am looking forward to your future posts as well
6 June 2013, 21:26
Do you want the recipe?
6 June 2013, 21:31
Gimme gimme right now mary !
6 June 2013, 21:45
O.K. here goes. This is a wet cure (as opposed to a dry cure!). You need:
Joint of pork loin or belly pork (deboned)
900ml of cold water
100g of cooking salt
2 good spoonfuls (tbs) of molasses or black treacle
Mix cold water with treacle and salt. Place pork in a container and pour over mix to submerge it. Keep joint under mix by weighting it with a small plate or something. Cover and keep in fridge or cool place for about 3 days. Doesn't have to be exact, but keep checking to make sure pork remains submerged.
After immersion, remove pork from mix and dry it off. Rub a further spoonful of treacle into the joint, making sure it is well coated and massaged to get the sweetness in.
At this stage I simply placed it back into the fridge to cool and firm up a bit. If you want it smoked, cover with butcher's muslin and smoke for a few hours over a low smoking fire. Do not use a hot smoker or you will "cook" the bacon.
That's it. Simple. We couldn't find decent bacon in France and this made a very satisfactory substitute. It also freezes well. I used to slice it up, keep some in the fridge for immediate consumption and freeze the rest.
Joint of pork loin or belly pork (deboned)
900ml of cold water
100g of cooking salt
2 good spoonfuls (tbs) of molasses or black treacle
Mix cold water with treacle and salt. Place pork in a container and pour over mix to submerge it. Keep joint under mix by weighting it with a small plate or something. Cover and keep in fridge or cool place for about 3 days. Doesn't have to be exact, but keep checking to make sure pork remains submerged.
After immersion, remove pork from mix and dry it off. Rub a further spoonful of treacle into the joint, making sure it is well coated and massaged to get the sweetness in.
At this stage I simply placed it back into the fridge to cool and firm up a bit. If you want it smoked, cover with butcher's muslin and smoke for a few hours over a low smoking fire. Do not use a hot smoker or you will "cook" the bacon.
That's it. Simple. We couldn't find decent bacon in France and this made a very satisfactory substitute. It also freezes well. I used to slice it up, keep some in the fridge for immediate consumption and freeze the rest.
7 June 2013, 21:02
Many thanks mary will try it out once I get the work done on my cottage.
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