OK, finally done.
The original plans for today were to get some pork belly and cure that, go to the home brew shop and buy a 30 bottle kit of Chardonnay to start (been making wine for ages with some really good results). Then I was going to start off a traditional ale kit that I got bought for Christmas, from a brewery called Woodfords. I moved to Liverpool from Norfolk 15years ago and the Woodfords brewery was about 8 miles from my home, and still is a small independent brewery with its own pub, but now supplies lots of pubs in Norfolk. I was over the moon to see a kit for sale in Liverpool. The ale is called 'Headcracker', and its an ale me and my best two buddies used to drink on a sundae night at this little country pub in the middle of nowhere. With a name like 'Headcrcker', ill let you draw your own conclusions as to the state we used to leave the pub (it was 7% ABV).
Anyway, I digress.
All I have managed to do today is prep my bellies and then, as they were on offer, bought a nice loin joint as well. I still have a sermon to write for tomorrow morning !!!!!
Ill have a go at posting some pics of what I have done.
Having taken the advice of so many of you on here, (I have been overwhelmed by such fantastic support) I have cured my meat in the following manner:-
3000g pork belly, skin off, cut in half and both halves placed in the same bag to cure Will leave one green and cold smoke the other
45g sugar (Molasses sugar-rich and very dark)
9.6g Prague powder
1100g pork loin, skin on
16.5g brown sugar
3.19g Prague powder
1250g pork loin, skin on
18.75 brown sugar
3.63 Prague powder
I'm lucky because I reload a lot of ammunition for hunting and stalking so I have some very accurate powder scales
so, ill try to post some pics
Folded pre pack belly, just over 4kg in weight
Unpacked, bone in...
and a half assed attempt at skinning
prepping and mixing the rub....note the digital powder scales on the right. Accurate to 0.01g and only £10 off e-bay
Rub applied to one of the belly joints
My pork loin that was on offer....£9 for this little lot
Just a salt, brown sugar and Prague powder rub on this, adjusted for skin on
2x bellies in the white food bag, stacked one on top of each other and the two loin halves in the clear Ziploc bags....all ready for the fridge.
Will be turning meat over daily and giving a general mix up in their bags.
If anyone has spotted any glaring errors please let me know because if I waste this and the missus finds out I've blown the housekeeping budget, the next meat items to be 'cured' will be my plums LOL