Your browser isn't supported
It looks like you're using an old web browser. To get the most out of the site and to ensure guides display correctly, we suggest upgrading your browser now. Download the latest:

Welcome to the MSE Forums

We're home to a fantastic community of MoneySavers but anyone can post. Please exercise caution & report spam, illegal, offensive or libellous posts/messages: click "report" or email forumteam@.

Search
  • FIRST POST
    • moggins
    • By moggins 24th Feb 05, 10:35 PM
    • 5,177Posts
    • 10,159Thanks
    moggins
    Makin' Bacon
    • #1
    • 24th Feb 05, 10:35 PM
    Makin' Bacon 24th Feb 05 at 10:35 PM
    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
    Organised people are just too lazy to look for things

    F U Fund currently at 250
Page 1
  • Squidgy
    • #2
    • 25th Feb 05, 11:45 AM
    • #2
    • 25th Feb 05, 11:45 AM
    Am confused. How did you 'make' your bacon? I thought it came from lovely little piggies? (Well, big fat piggies really)

    Squidgy
    It's not WHAT you know, it's WHO you know
  • BoltonMinx
    • #3
    • 25th Feb 05, 11:59 AM
    • #3
    • 25th Feb 05, 11:59 AM
    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

    ~~~ S
    pread some good Karma ~~~
    • moggins
    • By moggins 25th Feb 05, 9:43 PM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    • #4
    • 25th Feb 05, 9:43 PM
    • #4
    • 25th Feb 05, 9:43 PM
    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 250
  • BoltonMinx
    • #5
    • 30th Mar 05, 12:59 PM
    • #5
    • 30th Mar 05, 12:59 PM
    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
    by moggins
    Hiya moggins

    How did your bacon turn out ?
    • moggins
    • By moggins 30th Mar 05, 5:18 PM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    • #6
    • 30th Mar 05, 5:18 PM
    • #6
    • 30th Mar 05, 5:18 PM
    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 250
  • BoltonMinx
    • #7
    • 30th Mar 05, 6:08 PM
    • #7
    • 30th Mar 05, 6:08 PM
    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.
    by moggins
    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
    • By moggins 30th Mar 05, 7:01 PM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    • #8
    • 30th Mar 05, 7:01 PM
    • #8
    • 30th Mar 05, 7:01 PM
    http://www.downsizer.net/
    Organised people are just too lazy to look for things

    F U Fund currently at 250
    • Caterina
    • By Caterina 30th Mar 05, 8:18 PM
    • 5,809 Posts
    • 40,357 Thanks
    Caterina
    • #9
    • 30th Mar 05, 8:18 PM
    • #9
    • 30th Mar 05, 8:18 PM
    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
    Finally I'm an OAP and can travel free (in London at least!).
  • BoltonMinx
    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
    by Caterina
    Yes please!
    • carly
    • By carly 31st Mar 05, 8:17 AM
    • 1,101 Posts
    • 1,300 Thanks
    carly
    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
    by Caterina
    yes please ! i love pancetta , but the cost often restricts how often i use it.
    • Caterina
    • By Caterina 31st Mar 05, 4:52 PM
    • 5,809 Posts
    • 40,357 Thanks
    Caterina
    Ok guys next time I talk to mum I shall ask her! Watch this space!

    Caterina
    Finally I'm an OAP and can travel free (in London at least!).
    • Caterina
    • By Caterina 13th Apr 05, 9:31 PM
    • 5,809 Posts
    • 40,357 Thanks
    Caterina
    Sorry people it took me so long to get my mum's info - and it isn't very satisfactory either, all she said is cover the piece of fatty meat in salt and keep in the fridge for a couple of days in a dish and covered with another dish. When ready to eat, wash well, dry, cut into slices and fry.

    My mum was adamant that people should not try to do it by hanging it in the air and then eat raw (dried and salted only) unless they really know what they are doing, because she said it is a very specialised thing to do and people could get food poisoning if done wrong.

    That's all I could get out of her I'm afraid!

    Caterina
    Finally I'm an OAP and can travel free (in London at least!).
    • Pal
    • By Pal 13th Apr 05, 10:51 PM
    • 2,062 Posts
    • 731 Thanks
    Pal
    I made my own bacon as an experiment a few weeks ago. I cured it for about 6 days and it was far too salty to eat, but it was only a cheap bit of belly pork anyway that I bought to experiment on.

    Will definitely try it again though, and will get a decent piece of pork belly next time.
    • MATH
    • By MATH 14th Apr 05, 9:37 AM
    • 2,931 Posts
    • 5,603 Thanks
    MATH
    OOOPPPS! This wasn't what I though it was at all. Making bacon means something completely different in darkest Leicestershire
    Life's a beach! Take your shoes off and feel the sand between your toes.
    • Curry Queen
    • By Curry Queen 14th Apr 05, 1:47 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    OOOPPPS! This wasn't what I though it was at all. Making bacon means something completely different in darkest Leicestershire
    by MATH

    You wouldn't possibly referring to something like would you

    I'm shocked at you!!!
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • Queenie
    I only get "making bacon" when I play "Pass The Pigs"

    (I really dislike the implication of the "hug" smiley! I won't be able to read the boards with my kids around now!!!) *sign* ... Oooh, I know, I'll blindfold the kids!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    • Curry Queen
    • By Curry Queen 14th Apr 05, 2:29 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    I must say I was shocked to see it there this morning too

    Would have been much better if they'd used instead. I reckon someone was 'avin a larf when they uploaded that one :rolleyes:
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • Murtle
    • By Murtle 14th Apr 05, 3:33 PM
    • 4,024 Posts
    • 2,576 Thanks
    Murtle
    what a fantastic site downsizers is - awwww I'll never tidy the place up at this rate.....
    • Murtle
    • By Murtle 14th Apr 05, 3:39 PM
    • 4,024 Posts
    • 2,576 Thanks
    Murtle
    and I've just found lots more smilies
Welcome to our new Forum!

Our aim is to save you money quickly and easily. We hope you like it!

Forum Team Contact us

Live Stats

3,207Posts Today

8,790Users online

Martin's Twitter
  • A brilliant and gripping profile of Boris Johnson by the great @JPonpolitics well worth the 15 minute read https://t.co/odelHYEbRg

  • Boris Johnson is now going to be our prime minister. Worth a pause for thought, whatever your political persuasion.

  • Boy they're dragging out this #conservativeleadership announcement.Three introducers now each grabbing air time. Get on with it please!

  • Follow Martin