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First time bacon curing (Read 542 times)
 
Jan 8th, 2019 at 6:15pm

Cactus   Offline
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First time I have tried to make bacon and I am one over, better than I thought, simple and easy, the  taste is something else. Smoked with apple wood.
Will be doing this again.
 

Have Camp Oven will travel
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Reply #1 - Jan 8th, 2019 at 6:52pm

Derek   Offline
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Wow, think I am going to have to come visit for a taste. That looks lovely.
 

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Reply #2 - Jan 8th, 2019 at 9:01pm

Chally   Offline
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That looks very tasty!
 
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Reply #3 - Jan 8th, 2019 at 11:15pm

tadpole   Offline
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Looks very nice. What cut of meat do you start with? Just a meaty pork belly?
 
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Reply #4 - Jan 9th, 2019 at 6:33am

Cactus   Offline
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Here's how
Pork belly           810g
Salt                   18.6g
Sugar Demerara 8.1g
Curing salt #1    2.33g

Mix all ingredients and rub into pork belly put into zip lock bag (27x35cm) put into fridge, turn and rub every day for 6 or 7 days. Wash and dry belly and leave in fridge  24 hrs. I smoked mine in kettle BBQ  at 100 to 125 c using apple wood saw dust. This took 2 and half hrs. Must have internal Temp of 65 to 70 degrees C .
I will use Apple wood chips and not dust next time.
Curing salt from eBay
Recipe from the net there a hundreds.
 

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Reply #5 - Jan 9th, 2019 at 8:48am

mikel   Offline
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That is very impressive Muzz, you would be pleased with that result.
My Christmas pressy was a (el cheapo) offset smoker which I have hankering over for quite a while.
Unfortunately not been able to fire it up yet, with the strict fire restrictions here the slightest whiff of smoke brings the Brigade out with a not happy attitude.
Soonest cool weather will be seasoning the inside then smoked venison ribs etc. will be on the agenda.
M
 

life is a bed of gidgee coals and a camp oven
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Reply #6 - Jan 9th, 2019 at 6:44pm

TBF   Offline
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Looks sensational Muzz.
Drooling at what would be a real smoked bacon.
 

...
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Reply #7 - Jan 9th, 2019 at 6:47pm

TBF   Offline
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mikel wrote on Jan 9th, 2019 at 8:48am:
Soonest cool weather will be seasoning the inside then smoked venison ribs etc. will be on the agenda


Let us know mate.
We will all join you... Grin
 

...
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Reply #8 - Jan 31st, 2019 at 3:18am

Perlman   Offline
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This looks perfect. Any updates yet btw?
 
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