Having been inspired by Havamal's dry cured bacon, I'm pleased that makin' bacon has become a semi regular affair at my place.
http://bushcraftoz.com/forums/showthread.php?9534-Dry-cured-bacon
I start with pork belly from a wholesale-to-public butcher.
I always ask for a "lean" piece with minimum bone, and always have the same discussion about port belly being a fatty, bony cut ... none the less it pays to ask for a belly with a thin fat layer under the skin.
I remove any ribs and the skin. The ribs get fried up for a snack and the skin goes into the freezer to make crackling at some later stage. No waste.
Weighing the de-boned and skinned belly:
Next I measure out 4% to 5% salt by weight.
Using this method ensures that there is enough salt to preserve the meat, but the meat does not become over salted:
I put the belly into a bag and sprinkle ALL the salt over the meat and spread it as best I can:
(It is also an option to add some flavouring elements at this stage. Pepper, chili, thyme, smoked paprika, juniper, sugar .... whatever you like.
The amount you add is not critical and the flavour will infuse. I've experimented with a few options)
The bag gets sealed and put in the fridge for about 3 to 4 weeks, massaging occasionally to ensure the salt is spread about.
Here are 4 pork bellies, ready for the fridge:
After about 3 weeks I'll open the packs then rinse and dry the belly.
Then thinly slice the bacon, then put it into new packs in "serving size quantities" (about 6 rashers).
These can go into the freezer for storage until they are needed.
The alternative to slicing and putting in the fridge is to dry the belly (before its sliced), but I like slicing and freezing so its ready and easy, for use
I'm not smoking the bacon; if I wanted to smoke the bacon, then it would usually be done before its sliced and packed.
I need to do a bit more work on smoking. I will make a smoker, then work on what sort of wood, how long etc etc ... but I quite like it as is
If anyone has any expertise on smoking, I'd love to hear more about it ?
Thanks
http://bushcraftoz.com/forums/showthread.php?9534-Dry-cured-bacon
I start with pork belly from a wholesale-to-public butcher.
I always ask for a "lean" piece with minimum bone, and always have the same discussion about port belly being a fatty, bony cut ... none the less it pays to ask for a belly with a thin fat layer under the skin.
I remove any ribs and the skin. The ribs get fried up for a snack and the skin goes into the freezer to make crackling at some later stage. No waste.
Weighing the de-boned and skinned belly:
Next I measure out 4% to 5% salt by weight.
Using this method ensures that there is enough salt to preserve the meat, but the meat does not become over salted:
I put the belly into a bag and sprinkle ALL the salt over the meat and spread it as best I can:
(It is also an option to add some flavouring elements at this stage. Pepper, chili, thyme, smoked paprika, juniper, sugar .... whatever you like.
The amount you add is not critical and the flavour will infuse. I've experimented with a few options)
The bag gets sealed and put in the fridge for about 3 to 4 weeks, massaging occasionally to ensure the salt is spread about.
Here are 4 pork bellies, ready for the fridge:
After about 3 weeks I'll open the packs then rinse and dry the belly.
Then thinly slice the bacon, then put it into new packs in "serving size quantities" (about 6 rashers).
These can go into the freezer for storage until they are needed.
The alternative to slicing and putting in the fridge is to dry the belly (before its sliced), but I like slicing and freezing so its ready and easy, for use
I'm not smoking the bacon; if I wanted to smoke the bacon, then it would usually be done before its sliced and packed.
I need to do a bit more work on smoking. I will make a smoker, then work on what sort of wood, how long etc etc ... but I quite like it as is
If anyone has any expertise on smoking, I'd love to hear more about it ?
Thanks
