Template: Bacon pics step by step: Difference between revisions

Revision as of 08:24, 23 April 2015

Pictured step-by-step

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  5.4 kg of rindless pork loin - vacuum packed

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  First salting - layered

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  First salting, angled for easy drainage

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  Plastic lid used to separate pressing weights

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

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  After 2 weeks salting

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

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  Remove the bacon and measure the remaining liquid

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

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

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  Rinse under cold running water for 2 hours

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

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  After 1 week in the molasses and spices

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

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  The bacon is now smoked

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

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  Air-drying - see you again in March!