Template: Bacon pics step by step: Difference between revisions

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Image:First salting - angled so it drains easier.jpg|First salting, angled for easy drainage  
Image:First salting - angled so it drains easier.jpg|First salting, angled for easy drainage  
Image:Salting bacon plastic lid.jpg|Plastic lid used to separate pressing weights
Image:Salting bacon plastic lid.jpg|Plastic lid used to separate pressing weights
Image:Curing bacon week2.jpg|1 week on showing 2 day's dessication & weights (bagged up hammers!)
Image:Curing bacon week2.jpg|1 week on showing 2 day's desiccation & weights (bagged up hammers!)
Image:After 2 weeks salting.jpg|After 2 weeks salting
Image:After 2 weeks salting.jpg|After 2 weeks salting
Image:Displacement before.jpg|Use displacement to work out how much liquid you'll need
Image:Displacement before.jpg|Use displacement to work out how much liquid you'll need
Image:Displacement after.jpg|Remove the bacon and measure the remaining liquid
Image:Displacement after.jpg|Remove the bacon and measure the remaining liquid
Image:Ingredients for soaking.jpg|Ingredients for the next step: Cold water to cover, 2 tbs [[coriander seeds]], 2 tbs [[fennel seeds]], 1 kg [[brown sugar]]
Image:Ingredients for soaking.jpg|Ingredients for the next step: Cold water to cover, 2 tablespoons [[coriander seeds]], 2 tablespoons [[fennel seeds]], 1 kg [[brown sugar]]
Image:Bring to the boil.jpg|bring to the boil, stir, then allow to go cold (6 hours)
Image:Bring to the boil.jpg|bring to the boil, stir, then allow to go cold (6 hours)
Image:Rinse under cold water.jpg|Rinse under cold running water for 2 hours
Image:Rinse under cold water.jpg|Rinse under cold running water for 2 hours

Revision as of 15:25, 18 November 2015

Pictured step-by-step

  • 5.4 kg of rindless pork loin - vacuum packed

    5.4 kg of rindless pork loin - vacuum packed

  • First salting - layered

    First salting - layered

  • First salting, angled for easy drainage

    First salting, angled for easy drainage

  • Plastic lid used to separate pressing weights

    Plastic lid used to separate pressing weights

  • 1 week on showing 2 day's desiccation & weights (bagged up hammers!)

    1 week on showing 2 day's desiccation & weights (bagged up hammers!)

  • After 2 weeks salting

    After 2 weeks salting

  • Use displacement to work out how much liquid you'll need

    Use displacement to work out how much liquid you'll need

  • Remove the bacon and measure the remaining liquid

    Remove the bacon and measure the remaining liquid

  • Ingredients for the next step: Cold water to cover, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 1 kg brown sugar

    Ingredients for the next step: Cold water to cover, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 1 kg brown sugar

  • bring to the boil, stir, then allow to go cold (6 hours)

    bring to the boil, stir, then allow to go cold (6 hours)

  • Rinse under cold running water for 2 hours

    Rinse under cold running water for 2 hours

  • Cover with sugar water and spices and leave in a cool place for one week

    Cover with sugar water and spices and leave in a cool place for one week

  • After 1 week in the molasses and spices

    After 1 week in the molasses and spices

  • Into the smoker for 2 days (smoke with 4 briquettes, leave bacon in smoker, switch it off, repeat the following day)

    Into the smoker for 2 days (smoke with 4 briquettes, leave bacon in smoker, switch it off, repeat the following day)

  • The bacon is now smoked

    The bacon is now smoked

  • Sewn into the muslin - it doesn't need to be neat!

    Sewn into the muslin - it doesn't need to be neat!

  • Air-drying - see you again in March!

    Air-drying - see you again in March!

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