Future articles - Printable Version +- Survival UK Forums (http://forum.survivaluk.net) +-- Forum: Discussion Area (http://forum.survivaluk.net/forumdisplay.php?fid=13) +--- Forum: Food (http://forum.survivaluk.net/forumdisplay.php?fid=20) +---- Forum: Preparing (http://forum.survivaluk.net/forumdisplay.php?fid=24) +---- Thread: Future articles (/showthread.php?tid=983) Pages:
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RE: Future articles - Straight Shooter - 6 June 2013 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 RE: Future articles - Metroyeti - 6 June 2013 Bdg did an realy good post about making bacon? Found it http://forum.survivaluk.net/showthread.php?tid=3016 RE: Future articles - MaryN - 6 June 2013 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. RE: Future articles - I-K-E - 6 June 2013 sounds good to me RE: Future articles - Highlander - 6 June 2013 Who could say no to this,.. I am looking forward to your future posts as well RE: Future articles - MaryN - 6 June 2013 Do you want the recipe? RE: Future articles - Straight Shooter - 6 June 2013 Gimme gimme right now mary ! RE: Future articles - MaryN - 6 June 2013 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. RE: Future articles - Straight Shooter - 7 June 2013 Many thanks mary will try it out once I get the work done on my cottage. |