StillSmart

I've finally got around to having a go....we ordered a side of pig from our local butchers and set to work.



Small bone to clear and take off the rind....that's for later (scratchings).





On with the curing salt and spice mix..



All ready for the fridge for about 10 days..

Have you used dry cure or salt?

I use suar (brown) and salt mix 50/50 to cure
salmon then hot smoke it. very nice indeed.

Yeah. I cold cure smoke salmon deeeeeelicous.

Bacon can be done with either a cure or salt or brine. Keeping the pink is the challenge. I fancy doing beef bacon.

Mash wrote:I fancy doing beef bacon.

Beef bacon is what you get in hotels in UAE. it is not very nice tasting, but that could be down to how they cook it.

Mash wrote:Have you used dry cure or salt?

Dry with these ones...I what to do a brine on a brisket for pastrami and I've been told making beef bacon is not that easy?? best of luck with it.

Sorry,
This was an infamous T shirt from my youth...




Robert.

Go and stand in the corner.