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Makin' Bacon
moggins
Posts: 5,190 Forumite
My first attempt at making my own bacon is now curing merrily away in the bottom of the pantry.
I'm now looking forward to a Monday morning bacon butty
I'm now looking forward to a Monday morning bacon butty
Organised people are just too lazy to look for things
F U Fund currently at £250
F U Fund currently at £250
0
Comments
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Am confused. How did you 'make' your bacon? I thought it came from lovely little piggies? (Well, big fat piggies really)
SquidgyIt's not WHAT you know, it's WHO you know0 -
Do tell! Im hoping to make my own honey flavoured thick cut bacon yum yum"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter
:A ~~~ Spread some good Karma ~~~ :A0 -
Haven't tried honey flavoured, just followed the basic 3 day cure on Downsizers.net.
This is only my first attempt, I might try fancy when this one has worked Organised people are just too lazy to look for things
F U Fund currently at £2500 -
Hiya mogginsmoggins wrote:Haven't tried honey flavoured, just followed the basic 3 day cure on Downsizers.net.
This is only my first attempt, I might try fancy when this one has worked
How did your bacon turn out ?"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter
:A ~~~ Spread some good Karma ~~~ :A0 -
It was a touch salty to begin with so I had to soak one joint for a day to leach out some of the salt, I have air dried the other lot, it's starting to look just like pancetta, I need to get my knives sharpened before I try to cut into it though.Organised people are just too lazy to look for things
F U Fund currently at £2500 -
Mmm sounds good! Have you got a link for downsizers.net ? I tried the url with and without the www and it comes back as a placeholder page :'(moggins wrote:It was a touch salty to begin with so I had to soak one joint for a day to leach out some of the salt, I have air dried the other lot, it's starting to look just like pancetta, I need to get my knives sharpened before I try to cut into it though."There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter
:A ~~~ Spread some good Karma ~~~ :A0 -
Organised people are just too lazy to look for things
F U Fund currently at £2500 -
My mum used to make pancetta all the time, you just take a piece of pork belly, dry it properly and then cover it with coarse salt and hang it to cure in a dry and cool place. You can also add ground pepper or chopped dried chillies if you want to make it spicy. I don't know how long it has to hang but if anyone is curious I can ask my mum next time I speak with her (I usually call every weekend - on 18866 of course!).
CaterinaFinally I'm an OAP and can travel free (in London at least!).0 -
Yes please!Caterina wrote:My mum used to make pancetta all the time, you just take a piece of pork belly, dry it properly and then cover it with coarse salt and hang it to cure in a dry and cool place. You can also add ground pepper or chopped dried chillies if you want to make it spicy. I don't know how long it has to hang but if anyone is curious I can ask my mum next time I speak with her (I usually call every weekend - on 18866 of course!).
Caterina"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter
:A ~~~ Spread some good Karma ~~~ :A0 -
yes please ! i love pancetta , but the cost often restricts how often i use it.Caterina wrote:My mum used to make pancetta all the time, you just take a piece of pork belly, dry it properly and then cover it with coarse salt and hang it to cure in a dry and cool place. You can also add ground pepper or chopped dried chillies if you want to make it spicy. I don't know how long it has to hang but if anyone is curious I can ask my mum next time I speak with her (I usually call every weekend - on 18866 of course!).
Caterina0
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