Search results for query: *

Forgot to add pictures on the previous post. The small bit of belly end came away, mainly because I wasn’t careful when I was trimming the skin away pre-cure but I’ll take that as a learning experience for the future. I sliced the main loin into a load of thick cut slices and the belly end of...

Indeed: back bacon is cured loin streaky is what you are all familiar with as bacon over there (cured pigs belly) middle bacon is both loin/belly still attached. We call mildly cured hind leg gammon, not quite sure why the name is different haha. Of course we have hams similar to over there...

Indeed you have a Brit sneaking in (awaits cries of the “British are coming!”). Mine was around 5-6cm thick on the narrow dimension (flat and wide). Just fried off a bit of it...definitely cured and better than a lot of the bacon you buy in the supermarket here. Unless you are going to the...

Thanks all for your guidance, it was a relatively thin/long loin so that is why I went for the 7 days. I wanted to keep it simple for the first one too as I just wanted to get a bit of confidence and experience. When you say keeping it under refrigeration 12-14 days, do you mean as a curing...

Oh right, maybe I haven’t messed it up then. Unfortunately, that might mean the Mrs was right - she suggested that bacon doesn’t really smell until it was cooked/smoked...I just can’t remember haha! I’ll give it a test when I get home from the shop

Hi all, I’m a complete newbie at curing but after reading a fair few forums, websites and videos I thought that I would have a go at curing some bacon. I used the following recipe to make up a dry rub: 400g salt 200g sugar 60g Prague powder #1 I then cut a 5 kg pork loin into 3 manageable...