Template: Bacon pics step by step: Difference between revisions
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==Pictured step-by-step== | ==Pictured step-by-step== | ||
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Image:Rindless pork loin - vacuum packed.jpg|5.4 kg of rindless pork loin - vacuum packed | Image:Rindless pork loin - vacuum packed.jpg|5.4 kg of rindless pork loin - vacuum packed | ||
Image:First salting.jpg|First salting - layered | Image:First salting.jpg|First salting - layered | ||
Latest revision as of 17:28, 4 October 2020
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 desiccation & 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 tablespoons coriander seeds, 2 tablespoons 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!
