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Bacon

Discussion in 'General chit chat' started by M5AFX, May 7, 2017.

  1. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Brine them for a little bit (put them in a bowl of salty water - check the web, there's a raft of information) which has the added bonus that you can flavour your brine and get some stonking flavours into the meat.
     
  2. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    M5AFX is a bacon God. As we are in the same town we just met up and he brought some rashers. Just made bacon rolls for the Mrs and me and they were excellent. Thank you mate!

    I've just put my first loin into the fridge to start the curing process, off to my local proper butcher for some belly for streaky tomorrow.
     
  3. XplosiV

    XplosiV Posting Addict

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    Nick Browns?

    What can I say, I'm jealous :p
     
  4. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Oo, didn't know about them. I'll give 'em a go, thanks!
     
  5. XplosiV

    XplosiV Posting Addict

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    Well known for his sausages in these parts. We spend a fortune with him every couple of months :thumb:
     
  6. M5AFX

    M5AFX Donator

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    Good man and good luck with your new bacon hobby i hope it turns out well for you,im sure it will but before you smoke it ,taste it like i said and it too salty then you know what to do eh,also after you get the taste you want air dry for a few days to a week in a cloth in a cool dry place not the fridge , to keep any bugs off it but im sure you know all this by now and if yor kits tells you otherwise then follow that as i have never used a kit

    oh and glad you liked the bacon my friend :up: was great to meet ya

    All the best
    Gordon
     
    Last edited: May 12, 2017
  7. timmaaah

    timmaaah Engaging Member

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    All done, rested and smoked = 12 hours hickory smoked. Anyone fancy a bacon sarnie? ^_^ 2kgs of back bacon right there!!

    View attachment 158956

    M5AFX - what slicer do you use? The cheaper ones get poop reviews - is it worth spending a few quid more? I currently use a sharp knife, but it isn't ideal.

    I'm now looking into a decent sausage stuffer too - happy days!
     
    Last edited: May 14, 2017
  8. M5AFX

    M5AFX Donator

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    Last edited: May 15, 2017
  9. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    First batch of homemade bacon into cold smoke now. 2Kg of back and 2Kg of streaky. Cured for a week and dried for 48hours. Wish me luck!
     
  10. Akita177

    Akita177 Addicted to Iron

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    What does it taste like if made without nitrates?
    Im not botherd about the colour.
     
  11. hughlle

    hughlle Very Active

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    Got a q-tec smoke generator lined up as a birthday present from the missus next month (although tempted to just use the method used when we used to smoke our own ox tongues etc at my workplace in our portapotty size smoker, which was a 30-egg tray, load it up with sawdust, light a corner of the cardboard and leave it overnight), but while I'm in my flat, jerky is the best I can do (sorry for the hijack, but nice to kleep all this stuff in one big meat thread)

    This is the result of 5kg of top round, and 3 red mullet. a batch of maple and pineapple, teriyaki, and one honey and bbq. Red mullet was simply soy, worcestershire, liquid smoke, and brown sugar.

    Some of the beef (£20 for 3kg)
    View attachment 160122

    Some of the marinade ingredients. For the honey and bbq marinade, I decided to try simmering it for 20 minutes. Havn't tried before but it is really really good. Makes the process that much longer though as it needs to cool down as well.
    View attachment 160123

    Then into the dehydrator for between 8-10 hours. It can be done in a shorter time, but I wanted it as dry as was reasonable as it will be in a backpack for 3-4 weeks and don't want to risk it going bad. A bit of time later, and it's all vacuum packed and ready to go.

    View attachment 160124

    When I get myself a job, I'm going to look at a large excalibur dehydrator as while the andrew james one is cheap and does the job, the mesh trays are a real pain to wash, and it is a complete pain for making fruit leather, as you've got to make little baking parchment "bowls".
     
  12. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Resurrecting an old thread, but the OP got me into curing and smoking (absolutely top bloke BTW)

    Morrison's are selling whole sides of Scottish salmon for £12 at the moment. I have two in a salt/sugar cure in the fridge right now and will be putting them in the smoker on Sunday.

    I do love some smoked salmon. Ima gonna have to bake some great bread to go with it! (not up for churning my own butter yet, but I'll get there one day).

    P.S. OP, not bought a rasher of shop-bought bacon since you inspired me.
     
  13. Stevie Darling

    Stevie Darling Sexual tyrannosaurus

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    Leave the salmon for at least a week after smoking before slicing,

    it intensifies and smooths out the flavor, it will also make it less greasy;)
     
  14. bluemonkey

    bluemonkey Busy Member

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    As contradictory as it sounds simmering the meat in water until it's part cooked then drying before frying stops a lot of water coming out. Works really well if you want really crispy bacon lardons. To get good dry pork you really need a good outdoor pig not an intensive indoor one.
     
  15. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Well, had to go round department stores to get a couple of large cardboard boxes to tape together to make a five foot smoking cupboard (can't use my bacon smoker as the salmon has to hang down) and two sides of salmon and a kilo of cheddar kicked off twenty minutes ago. I can't wait!

    Anyone know how long smoked salmon will keep?
     
  16. Stevie Darling

    Stevie Darling Sexual tyrannosaurus

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    If it’s been properly cured and had a week in the fridge after smoking,

    you should get about 3 weeks.
     
  17. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Just been out to check, temperature is just above freezing and the smoke is still going nicely (five and a half hours in). Going perfectly so far!
     
  18. Cottonpickers

    Cottonpickers Donator

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    Gotta love home smoked stuff!

    Let me bring some pics of my batch to the party! Tonight I've got a bacon (and cheese) is on its second smoking. Was sat there most of yesterday getting a cold smoke, and I fancied giving it a second go, so this is about 3 hours in on round two. I use a ProQ smoker that lasts about 8 hours. I've played with cheap tin cans and beech chippings you can get at pets at home and if you have never smoked anything this is a cheap way in and well worth a try to see if you like it. Although the dust is dearer I find its reliable and gives a longer smoke without cooking your stuff. This one is on Whisky oak barrel dust :) Never tried that before and can't wait to see how it turns out

    If you haven't tried cured raw venison smoked you should. Needs to be fresh but is amazing as a raw carpaccio (sp) with a bit of olive oil and black pepper. The cheddar is always a winner of course, but I've stopped doing cheese at the same time as salmon after the first one I did - took on the fish taste :-(
    [​IMG]
    [​IMG]
     
    Last edited: Nov 26, 2017
  19. RagnarHairybreeks

    RagnarHairybreeks Keyboard Hero

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    Hi Cottonpickers!

    Pleased to say that my cheddar has come out wonderfully - no fish taste at all (hadn't occurred to me as an issue - thank goodness I got away with it). Letting the salmon rest for a few days as per advice; will update when it's done and sliced.
     

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