Discussion
Okay not bacon but a good bit of curing nevertheless!
Here's my pastrami from earlier today and a piece of salt beef from the other end of the brisket - although in the same rub. It has been brining for a week in a salt beef mix with added sugar, bay, coriander seed, garlic etc.
So that's us and my extended family in pastrami, mustard, dill pickle and Pumpernickel sandwiches this week then!
Here's my pastrami from earlier today and a piece of salt beef from the other end of the brisket - although in the same rub. It has been brining for a week in a salt beef mix with added sugar, bay, coriander seed, garlic etc.
So that's us and my extended family in pastrami, mustard, dill pickle and Pumpernickel sandwiches this week then!
Pferdestarke said:
Thanks. It's a little too salty so perhaps I'll do it for a day less next time.
Controlling the saltiness was the main reason I switched from a dry cure to the semi-wet method I use now. It improved the quality and consistency of the bacon enormously. You might find it worth giving it a try.This Prague powder #1. It's ingredients are 6.75% sodium nitrite and the rest is sodium chlorate. What's t stop me just buying the sodium nitrite from my local chemists and mixing it my self. Not being a tight ass, I would think buying the powder would be a lot more difficult than it's raw ingredients.
crossy67 said:
This Prague powder #1. It's ingredients are 6.75% sodium nitrite and the rest is sodium chlorate. What's t stop me just buying the sodium nitrite from my local chemists and mixing it my self. Not being a tight ass, I would think buying the powder would be a lot more difficult than it's raw ingredients.
If its easier to get the sodium nitrite then mix your own. Just be fairly precise with the percentage and weights. Its sufficiently toxic in excess that you want to be reasonably careful.I'm currently living in Tbilisi (Georgia) and you cannot buy bacon here. The closest thing is small packs of very fatty, very salty 'streaky' bacon imported from hungry or Poland usually.
Proper bacon is the one thing I've been really missing that I can't ship across easily. At the weekend I'd bought a bit of meat to have a roast with, and when I looked at the bits I'd been left with after taking the bones out, I thought, 'looks like the profile of bacon there, maybe I can just make it'.
I've ordered some Prague powder number 1 from america (easiest way to ship things to Georgia), and it'll hopefully arrive in a couple of weeks.
Will keep this thread updated. I might become the first back bacon producer in the South Caucuses region, and get closer to my goal of a real full English.
A picture of the bit of pork that inspired me (they could not comprehend that I did not want this chopping up into pork chops, they just don't eat roast dinners here):
Also, a test batch of pork scratching. Very easy, and this plate cost about 3 pence (that is not being sarcastic, skin is basically waste here):
Proper bacon is the one thing I've been really missing that I can't ship across easily. At the weekend I'd bought a bit of meat to have a roast with, and when I looked at the bits I'd been left with after taking the bones out, I thought, 'looks like the profile of bacon there, maybe I can just make it'.
I've ordered some Prague powder number 1 from america (easiest way to ship things to Georgia), and it'll hopefully arrive in a couple of weeks.
Will keep this thread updated. I might become the first back bacon producer in the South Caucuses region, and get closer to my goal of a real full English.
A picture of the bit of pork that inspired me (they could not comprehend that I did not want this chopping up into pork chops, they just don't eat roast dinners here):
Also, a test batch of pork scratching. Very easy, and this plate cost about 3 pence (that is not being sarcastic, skin is basically waste here):
My curing salt has arrived (by plane) in the country. Picking it up today. Won't be able to get to a decent shop for some meat until Saturday morning though.
I've been doing loads of research, and there are plenty of options, all a bit confusing.
I've decided to try a dry cure. I'll be mixing up a very simple cure of cure no. 1, salt and sugar rub for my first try, applying it and putting in a ziplock bag. I'll rotate every morning/evening, but leave any liquid that comes off in the bag until the end.
Wash, and dry and leave overnight in the fridge to dry.
That's the plan, will update in a few days!
I've been doing loads of research, and there are plenty of options, all a bit confusing.
I've decided to try a dry cure. I'll be mixing up a very simple cure of cure no. 1, salt and sugar rub for my first try, applying it and putting in a ziplock bag. I'll rotate every morning/evening, but leave any liquid that comes off in the bag until the end.
Wash, and dry and leave overnight in the fridge to dry.
That's the plan, will update in a few days!
Adding the salt/sugar/cure mix to the pork:
Wrapped in a ziplock bag, and on a tray just incase it leaks:
Rinsed and drying on a rack overnight:
All sliced up! I cut the end piece into lardons, probably for a carbonara:
Had some for breakfast now, it was great!
I've now bought a small bit of leg (I think - I pointed t a picture of a pig, and they gave me a piece of meat). It's currently in a wet brine, made with beer, hopefully it'll turn into some nice ham in a week or two!
Wrapped in a ziplock bag, and on a tray just incase it leaks:
Rinsed and drying on a rack overnight:
All sliced up! I cut the end piece into lardons, probably for a carbonara:
Had some for breakfast now, it was great!
I've now bought a small bit of leg (I think - I pointed t a picture of a pig, and they gave me a piece of meat). It's currently in a wet brine, made with beer, hopefully it'll turn into some nice ham in a week or two!
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