Good morning everyone.
Today I thought I’d share the recipe and method I use when curing bacon, I find this works really well and it’s easy to do.
I use loin of pork for my bacon I found my family liked that cut of meat rather the belly pork as they don’t like fatty meat (to fussy by half I think).
So here goes choose what cut of pork you’re going to use like I said I use loin I ask my butcher to take the skin because I find rind less bacon nicer.
You will need a plastic food grade box big enough for the size of cut used, the cure mix is plain table salt and soft brown sugar and whatever spices you like to use I use whole cloves and a bit of dried mace but it’s up to you what you use.
Mix the salt, sugar and spices (if your using them) together then spread a handful of the cure mix on the bottom of the box you’re going to use. Place the pork on top of this and then spread a handful of cure on top of your pork then put the lid on the box and place in your fridge.
Repeat this every day for 5 days or until no more water comes out of your bacon always emptying the water out of the box first. You will see as the days go on less water and the bacon becoming more ridged, when no more water comes out of your bacon take out of the box and rinse the remaining cure off using kitchen roll and a solution of white vinegar and water.
Then you will have some wonderful dried cured bacon at this point I hang my bacon up in the shed for 5 days to air dry it I find this adds to the flavour of the bacon
1kg Soft Brown Sugar
1kg Table Salt
3 Whole Cloves (optional)
2 tsp Mace (optional)
All that remains for me to say is good luck I hope you like it
Bye for now
Hi, my name is Stu and I would like you to join me on my journey into the world of cured and smoked meats and sausage and salami making.
I’m by no means an expert in the art of curing and smoking I’m just a beginner that’s why i want to share my successes and failures and hopefully we will learn more along the way. I will share the recipes I use and show photos of what I’ve made and hopefully put on videos ( if I can work out how) So you can see how I’m getting on. I will also show the kit I use and how to use it so I hope you enjoy the journey and benefit from the successes and failures I have. Catch up soon
Well last Saturday I tried my hand at Chorizo Sausages and I must say I‘m pretty pleased with the results so far. I followed a recipe that Weschenfelder sent me with their chorizo sausage kit but I only used belly pork instead of 60% lean pork to 30% belly pork which was on the recipe card I had sent. I did this on the advice I was given from another sausage maker I’ve talked to
The recipe I found was easy to follow but you must be accurate with your weighing of ingredients to make sure you have the best sausages you can make. Another useful book I found is The Sausage Book by Nick Sandler & Johnny Acton, it’s a complete guide to making and cooking your sausages.
Well here’s the recipe I followed
2kg Belly Pork
200g hard pork fat
15g per kilo of Weschenfelder Chorizo Seasoning
0.6g per kilo Bessastart starter culture
20g curing salt
Natural hog casings
Mix the culture into a small amount Luke warm water. Allow to stand for 20-30 minutes.
Mince the chilled meat though a coarse plat and add the seasoning, culture and salt.
Mix well in a large bowl and add the hard pork fat and mince through a finer plate to achieve granulation of approx. 4mm.
Fill your casings and link to desire length (I just tied mine with butcher’s string. I’m awful at linking).
Leave the sausages to hang in a warm place (15-20c. I use the kitchen) for 24-36 hours this kick starts the fermentation process.
After the initial fermentation ….. The chorizo should be hung in a dry airy place (again I’m using my kitchen with Gill’s approval). There should be some relative humidity to prevent the sausage drying to quickly (it can develop a crust on the outside which prevents the inside drying).
Allow to dry for 4 weeks
Any superficial mould can be wiped off using a piece of kitchen paper dipped in a vinegar/water solution