Discussion
Would love nothing more than a bacon bun with a bit of tomato ketchup and brown sauce after seeing the photos above.
Bacon’s funny stuff. It looks pretty unappetising through most of the process but we all know what glory awaits at the end.
Cheers for the kind words guys. My point here is to demonstrate that it’s bloody easy to do your own. The hardest part is finding a butcher who’s happy to help out by selling you the right cut and slicing it for you afterwards. You don’t even need a massive plastic box like I use, you can do it in individual zip-lock bags instead.
Cheers for the kind words guys. My point here is to demonstrate that it’s bloody easy to do your own. The hardest part is finding a butcher who’s happy to help out by selling you the right cut and slicing it for you afterwards. You don’t even need a massive plastic box like I use, you can do it in individual zip-lock bags instead.
This thread has inspired me and a friend to create bacon magic as well. As always with these things we go in head first and have resolved the problem of slicing the meat (which didn't exists as the butcher offered to do it for us) buy buying this.
http://www.amazon.co.uk/Andrew-James-Electric-Prec...
One and a half weeks left of curing.....
http://www.amazon.co.uk/Andrew-James-Electric-Prec...
One and a half weeks left of curing.....
scottri said:
This thread has inspired me and a friend to create bacon magic as well. As always with these things we go in head first and have resolved the problem of slicing the meat (which didn't exists as the butcher offered to do it for us) buy buying this.
http://www.amazon.co.uk/Andrew-James-Electric-Prec...
One and a half weeks left of curing.....
Let us know if that's any good and i have some amazon vouchers to use http://www.amazon.co.uk/Andrew-James-Electric-Prec...
One and a half weeks left of curing.....
I think the mrs bought an ice-cream maker by the same company and it was pretty poor. The logo written in Papyrus font kind of gives the game away.
Sonic said:
Cheers, if i don't hear back within a few weeks i'll assume the blade came flying off whilst you were using it 
I could really do with one anyway for thinly slicing smoked brisket. The mrs threw out the last one when we moved for some unbeknown reason.
I'm still alive! Fingers still attached too.I could really do with one anyway for thinly slicing smoked brisket. The mrs threw out the last one when we moved for some unbeknown reason.
I've not sliced the bacon yet but have sliced Beef (top side), bread and cheese and its done a pretty good job on them all. I think I can sum it up by saying that if I'd spent £140 on it I'd be a bit annoyed but for £50 its not bad at all. Easy to clean, not too big, fairly well made, quite loud.
3.5 to 4.0 out of 5.
calibrax said:
scottri said:
This is bad, right?The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
Tanguero said:
Dangerously bad advice. If it smells off and is furry then throw it out.
The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
This is the response i was expecting. Thanks for confirming Tanguero.The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
Any idea what we might have been doing wrong to cause it?
We did the semi dry cure on this thread. Stored in the fridge in tupperware - turning most days and draining off the liquid off each day until it stopped. It was fine until a couple of days ago and then the hairy mould appeared!
scottri said:
Tanguero said:
Dangerously bad advice. If it smells off and is furry then throw it out.
The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
This is the response i was expecting. Thanks for confirming Tanguero.The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
Any idea what we might have been doing wrong to cause it?
We did the semi dry cure on this thread. Stored in the fridge in tupperware - turning most days and draining off the liquid off each day until it stopped. It was fine until a couple of days ago and then the hairy mould appeared!
he other thing I always do is sterilise the tupperware with homebrew steriliser before I use it then once the meat is injected and rubbed it is closed up and only turned daily for 14 days.
ETA: Just realised what I might not have made clear is that I use a tupperware with a watertight seal and turn the whole container rather than opening it and just turning the meat.
Edited by Tanguero on Sunday 7th April 13:08
Tanguero said:
Dangerously bad advice. If it smells off and is furry then throw it out.
The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
I thought you didn't need to wipe off the benign culture, and vinegar was good for other moulds. Smelly isn't good though.The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
Tanguero said:
If it was the semi-dry cure I posted, then you shouldn't have been draining the liquid off and shouldn't have been opening the tupperware at all. The surplus liquid keeps the surface in contact with cure (the salt acts as a fungistat) and opening the container keeps exposing the meat to airborne fungal and bacterial spores. T
he other thing I always do is sterilise the tupperware with homebrew steriliser before I use it then once the meat is injected and rubbed it is closed up and only turned daily for 14 days.
ETA: Just realised what I might not have made clear is that I use a tupperware with a watertight seal and turn the whole container rather than opening it and just turning the meat.
Thanks Tanguero - sounds like we misunderstood what to do. Will have another bash at it tho!he other thing I always do is sterilise the tupperware with homebrew steriliser before I use it then once the meat is injected and rubbed it is closed up and only turned daily for 14 days.
ETA: Just realised what I might not have made clear is that I use a tupperware with a watertight seal and turn the whole container rather than opening it and just turning the meat.
Edited by Tanguero on Sunday 7th April 13:08
Cheers.
Bill said:
Tanguero said:
Dangerously bad advice. If it smells off and is furry then throw it out.
The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
I thought you didn't need to wipe off the benign culture, and vinegar was good for other moulds. Smelly isn't good though.The only mould you should be wiping off with vinager is the benign culture found on air dried sausages.
The meat pictured had a grey furry mould. Benign lactobacillus cultures are white and smooth. The furry appearance is due to the fruiting bodies of the mold, which means that it had already gone through one complete lifecycle to get to the fruiting stage. That implies that hyphae of the mycelium had already invaded and started to breakdown the surface of the meat, decomposing it. The best outcome you could hope for from wiping that mold off and eating it would be a foul taste, much more likely vomiting and diarrhea. If its furry and smells then throw it out! Properly cured bacon should smell of bacon!
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