- Jul 13, 2022
- 14
- 5
So, as the title says, I'm now a seller of bacon. I live in a country where good bacon is rare. Average bacon is rare. Terrible bacon is the norm here.
My wife is a home baker and has made a full time job of selling cakes and bread online. I've recently started making bacon for fun and she sent a few pieces to some of her top customers and we suddenly started getting requests. So far I've sold a few batches of bacon and bbq ribs. I don't have a smoker here so I'm cheating with liquid smoke but that will change soon.
I know the basics of making dry cured slabs of bacon in Ziploc bags and this will do for small orders but I've got a feeling I can scale this up.
But I'm gonna have questions. I've got a few already. (Maybe these questions need to go in the other section of the site but I'll put them here first)
If I'm stacking 8kg of cut slabs on top of one another in separate bags I'm I gonna flatten my bacon? Lose moisture on the bottom ones?
How do I guarantee to get good pork belly with a nice fat ratio every time. I can't be sending people 80percent fat.
If I cure with the loin attached, how do I get the thicker loin to be as nicely cured as the belly meat?
Cheers, and wish me luck!
My wife is a home baker and has made a full time job of selling cakes and bread online. I've recently started making bacon for fun and she sent a few pieces to some of her top customers and we suddenly started getting requests. So far I've sold a few batches of bacon and bbq ribs. I don't have a smoker here so I'm cheating with liquid smoke but that will change soon.
I know the basics of making dry cured slabs of bacon in Ziploc bags and this will do for small orders but I've got a feeling I can scale this up.
But I'm gonna have questions. I've got a few already. (Maybe these questions need to go in the other section of the site but I'll put them here first)
If I'm stacking 8kg of cut slabs on top of one another in separate bags I'm I gonna flatten my bacon? Lose moisture on the bottom ones?
How do I guarantee to get good pork belly with a nice fat ratio every time. I can't be sending people 80percent fat.
If I cure with the loin attached, how do I get the thicker loin to be as nicely cured as the belly meat?
Cheers, and wish me luck!