Bacon Cure

Latest Articles

Bacon Cure

Author

Message

Springerlover

Joined: 17 Nov 2004
Posts: 10
Location: Wickford Essex

Posted: Wed Nov 17, 04 4:20 pm Post subject: Bacon Cure
Hi I have just bought some bacon cure from a link on the River Cottage site sausagemaking.org has anyone used this its the smoked flavour one I have never made bacon before & a little nervous, I'm going to order a nice piece of belly from the butchers what sort of weight do I ask for? also can I then put things like treacle/stout on after this or is this a totally separate cure? Helen

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28238
Location: escaped from Swindon

Posted: Wed Nov 17, 04 4:47 pm Post subject:
I'd recommend using the cure straight or with suger, you need a baseline result first IMHO to them compare to. I do about 4-6 kg at a time, and the only really good results (all were nice) I have had is with the sausagemaking.org cure. You do not need tons of cure just enough to be able to rub in, the process does seem pretty forgiving jema

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Nov 17, 04 8:14 pm Post subject:
I would concur with that. The black treacle would be a different cure altogether.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts