Home cured bacon.

Following on from the SS thread about bacon, it turned out wonderful. After ten days vac packed sat in the fridge we took it out of it's bag, rinsed it under cold water and dried it.

Back in the fridge to dry a little, we cut four rashers off on Sat morning and had a bacon & egg on my wife's fresh tomato & onion bread. It was out of this world...once you try home cure, shop bought is no longer on our shopping list.

Toasted bread with brown rockin' I hope.

If you’re thinking of doing a bit of B&B business ice, give us a shout.....I’d stay if only for the breakfast

@ Garfield.... Deffo to the Daddies, the bread was fresh from the oven thou so no toast mate.

@ H12rpo....The wife did own & run a B&B in France some years back...and she is a brilliant cook...lucky me. One of the reasons for being on a diet...but it's working..started at 18s.1p....now down to 16.6 stone.

Where’s a good site to buy curing salt in the UK? Iv got some pure potassium nitrate I used to do a whole pork leg but I hear it’s not ideal for quick cures on pastrami or bacon

Ice. Fresh bread and brown. Nice one.

Mark85 wrote:Where’s a good site to buy curing salt in the UK? Iv got some pure potassium nitrate I used to do a whole pork leg but I hear it’s not ideal for quick cures on pastrami or bacon

Lucas Easi-Cure is good. Its what the butchers use.
https://www.butchers-sundries.com/lucas-easi-cure-sweet-flavour-dry-curing-salt-587-p.asp

Mash wrote:

Mark85 wrote:Where’s a good site to buy curing salt in the UK? Iv got some pure potassium nitrate I used to do a whole pork leg but I hear it’s not ideal for quick cures on pastrami or bacon

Lucas Easi-Cure is good.  Its what the butchers use.
https://www.butchers-sundries.com/lucas-easi-cure-sweet-flavour-dry-curing-salt-587-p.asp

Nice 1.
When the weather cools off I fancy giving bacon a go

On those instructions, there's nothing about the amount of curing salt to the weight of pork. I follow the guidelines of 25grams per kg of meat. I do ours for 10 days turning every day, the longer it's cured the longer it keeps in the fridge.

Its never gonna make 10 days I have a new large bottle of daddies.