ande 896 Posted December 7, 2013 Report Share Posted December 7, 2013 Hi How do you guys make/cure bacon ? I resently butchered, 2 free land pigs, for a neighbour that dosent know how to, I recived half a pig+, in return for the job. I made used 1.5g nitritsalt, a mix of 10g sugar to 30g fine table salt (pr kg meat) and rubbed it in. Then I put it on top of a layer of rock sea salt , and finaly coverd it with the same, left it in for 2-3 days. After 2-3 days in salt. I put it in running water (trinkle) for 5-6 houres,(I cut of test tastes, untill I was happy with the salt) then I left it, hang to dry for 3 days. I chipped some juniper branches yesterday, dryed in my oven, over night, to day I'll cold smoke it. I'm not sure for how long ? I'm excited to taste the final product How do you guys do it ? cheers Quote Link to post Share on other sites
yahoo2 215 Posted December 10, 2013 Report Share Posted December 10, 2013 Hi Ande,Done a whole heap of bacon and hams back in October.I used a wet brine and pumped the larger bellies and the hamsUsed a 68o solution for the ham, a 60o for the larger bacon and 55o for the bacon bits (ribs) and soaked them. I calculated the sodium nitrite mix to 2000 ppm in solution and weighed the meat to get my 7% nitrite takeup. (150ppm) Here we have to refrigerate to keep the brine at the correct temp. washed the same as you did, then a slow simmer to cook the meat to 70 oC. Some of them were brined with flavouring added, so they were finished and ready to eat. Some of the others we skipped the cooking step and hot smoked with some chipped mulberry wood. :wub: Sigh, real bacon and eggs for breakfast, just heaven on a fork :wub: ande 1 Quote Link to post Share on other sites
ande 896 Posted December 11, 2013 Author Report Share Posted December 11, 2013 Hi YH Thanks I smoked it for 7-8 houres, then left the bacon in the chamber, for an aditional 30 houers or so, to dry, and it turned out excelente cheers Quote Link to post Share on other sites
ande 896 Posted December 11, 2013 Author Report Share Posted December 11, 2013 :wub: Sigh, real bacon and eggs for breakfast, just heaven on a fork :wub: AGREE Quote Link to post Share on other sites
yahoo2 215 Posted December 21, 2013 Report Share Posted December 21, 2013 Next time I butcher some pigs, I will try some hot smoked pork loin. I spotted it on the TV. river cottage christmas special 2011 hot smoked boar loin It is not really a proper salt or smoke cure but I am more interested in what that mix of spices does to a roast. ande 1 Quote Link to post Share on other sites
ande 896 Posted January 30, 2016 Author Report Share Posted January 30, 2016 Hi I'm at it again just love bacon got this 2 year old hog for nothing cheers GaryD and Toga 2 Quote Link to post Share on other sites
GaryD 1,118 Posted January 31, 2016 Report Share Posted January 31, 2016 Hi Ande, Once a viking, always a viking......right? Gary Toga 1 Quote Link to post Share on other sites
ande 896 Posted February 8, 2016 Author Report Share Posted February 8, 2016 (edited) Hi A 2 year old hog is a lot of meat to work with/on So I tried to look up this reciepie/cure, to have a go at it, no luck on that. On 21.12.2013 at 1:47 AM, yahoo2 said: Next time I butcher some pigs, I will try some hot smoked pork loin. I spotted it on the TV. river cottage christmas special 2011 hot smoked boar loin It is not really a proper salt or smoke cure but I am more interested in what that mix of spices does to a roast. However, that link hunt lead me to another cool reciepie (actually a load of good ideas, on what to make use of) http://aquaponicsnation.com/forums/topic/9608-dont-be-scared-of-lard-it-has-less-saturated-fat-than-butter/ I just coudn't resist one, so now I'm making different lards, all variations I can fine yumi just as good as bacon On 31.1.2016 at 5:08 AM, Gary Donaldson said: Hi Ande, Once a viking, always a viking......right? Gary Yeah I gues it's in my blood cheers Edited December 7, 2018 by ande (see edit history) Quote Link to post Share on other sites
ande 896 Posted December 7, 2018 Author Report Share Posted December 7, 2018 Hi So almost 3 years down the road, I finally finished making the last product out of this hog. When cutting him down hanging from the Volvo front loader, I (we) had a minor incident . My friend helping out, was supposed to lift the hog a bit up, accidentally he lowered it in stead, so the front loader hit my head. I almost passed out and was left with a 2inch bleeding cut on the top of my scull. After a bit swear & curse, and a duct tape bandage on my head, there was tossed a few jokes, about the need for me to get a hardhat, as part of my butchering kit. I said I would make one out of the hogs scrotum, as it seemed to have the propper shape/form/size in every ones opinion. I carefully cut it of for that purpose in mind, stuck it in the freezer and forgot all about it. Then last summer it popped up again, so I found a diy instruction on how to preserve pig skin and got on with the job. Then I stuck it on the loft for drying up. When getting the Christmas lights down from the loft the other day, I found it again. Turned out great Perfect fit cheers Quote Link to post Share on other sites
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