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  1. 20150117_112030.jpg

    20150117_112030.jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: Second attempt.....
  2. 20150117_111808.jpg

    20150117_111808.jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: Second attempt.....
  3. sniper7990

    Second attempt.....

    or 'back bacon' as we call it hereLOL
  4. sniper7990

    Second attempt.....

    game on......going to cut it in half, cure one half and cure and cold smoke the other. just need to adjust the rub as I will be leaving the skin on these
  5. sniper7990

    Second attempt.....

    Cheers Dave. Just been out to buy some bags and noticed pork loin was on offer, so guess what?????
  6. sniper7990

    Hi all....newbie to the group......curing pork?

    sorry for all the confusion folks with parallel threads, may I request a moderator delete my other threads and keep this one as wade suggests?
  7. sniper7990

    Second attempt.....

    just looking at those figures, that seems a really small amount of rub for 3kg of meat!!!!!
  8. sniper7990

    Second attempt.....

    Prague powder arrived today So, bought my pork belly this morning Boned and skinned it Had to cut it in half to get in in the fridge It now weighs a few grams over 3kg Bought some molasses sugar as I want this to be a nice dark and sweet rub I'm going to use DaveOmaks method for putting...
  9. sniper7990

    Start all over again....

    TBH, its quite easy to do that, join a club, get a certificate, list the rifles on it and just sort out customs. I know quite a few people who have don it.
  10. sniper7990

    Start all over again....

    first off, I suggest that you join a gun club, this is the easiest way to gat a firearm certificate (FAC) in the UK. That gets you a foot in the door so to speak. I used to run my own gun club years ago  UK gun clubs have to impose a probationary period on all new members and once you have...
  11. sniper7990

    Start all over again

    that's great, thanks so much Ill be off to my wholesale butchers at the weekend to hopefully have another bash Edit: Just found this http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ any good?
  12. sniper7990

    Start all over again....

    i originayl loved BBqing with my uncle in his garden when I was a kid. Its something I bought in to my family when I got married. I fish and I hunt (all game, rabbits, deer etc etc). I started bbqing for my family, but have always been a fan of cooking, indoors and out. I loved slow cooking in...
  13. sniper7990

    Start all over again

    Dave, that's awesome mate, cheers for that. On the info you gave me ill skin my next belly at the weekend and use your suggested:- Dry rub skinless.... 2000 grams meat + 2.5% salt + 1.5% sugar + 0.32% Cure... 2000 grams meat x 0.025 = 50 grams salt... 2000 grams meat x 0.015 = 30 grams...
  14. sniper7990

    Start all over again....

    Oh well, welcome to the world of trial and error Right, not taking any chances with this I have binned the first attempt at dry curing pork belly as not happy with the cure, not happy with the temperature and just not prepared to take any risks with myself, family of friends.. Time to dig...
  15. sniper7990

    Start all over again

    Oh well, welcome to the world of trial and error Right, not taking any chances with this I have binned the first attempt at dry curing pork belly as not happy with the cure, not happy with the temperature and just not prepared to take any risks with myself, family of friends.. Time to dig...
  16. sniper7990

    Hi all....newbie to the group......curing pork?

    Hi all, just joined the group and thanks very much for inviting me. UK, Merseyside here, but originally from Norfolk. Quick overview of the problems im experiencing at the moment I think I have been given some duff advice unfortunately I was told that I could cure the belly with just normal...
  17. sniper7990

    Hi all

    Cheers Gary, David. I have posted in the curing section already I have been smoking slow and low for a few years, whole beef chuck, Boston Butts, ribs etc with some real good results I have just bought a whole cut of belly pork (one side) to have a go at dry curing, cold smoking bacon. Its...
  18. sniper7990

    Hi all

    Cheers Gary, thanks for the welcome
  19. sniper7990

    Rind or Rindless

    Yeh, now I wasn't sure if that would allow it to penetrate too much and make it too salty.....guess ill find out in a few days lol
  20. sniper7990

    Hi all

    thanks BlueWhisper, nice to meet you
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