Snowy Posted March 20, 2010 Share Posted March 20, 2010 Has anyone ever tried this? We had a few pieces of belly pork in the freezer from buying half a pig, so decided to have a go at this. Used Hugh FW's recipe from the River Cottage Family cookbook. Today was tasting day - bacon duly sliced and fried. It only took 5 days - 4 days of salting and draining, then 24 hours hanging. It was well worth the effort and I now have a large tub of bacon sliced and ready to use. First try was fried on a bap. Megga thumbs up from OH who loves his bacon Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted March 20, 2010 Share Posted March 20, 2010 ooo, I have this book and that bacon looks lush, I will definately give it a try. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted March 20, 2010 Share Posted March 20, 2010 I have bought a large pork loin aswell and made bacon using HFW method Fab bacon Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2010 Share Posted March 20, 2010 home farmer mag has had several recipes for home curing, something I keep meaning to try but still not got round to it Quote Link to comment Share on other sites More sharing options...
emchook Posted March 20, 2010 Share Posted March 20, 2010 That looks yummy ! Makes me want to break out the large white bloomer and lashings of butter ! I havent had a decent bacon sarnie for months ! Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 20, 2010 Share Posted March 20, 2010 Glad you've tried it Snowy! - it looks lovely! A lot of people find HFWs recipe a bit salty - we do ours for 3 days. Quote Link to comment Share on other sites More sharing options...
Saronne Posted March 20, 2010 Share Posted March 20, 2010 Sounds amazing! ...but can you make it less salty without affecting the curing process - and if so, how do you do that? Saronne x Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 21, 2010 Author Share Posted March 21, 2010 The first few bits I cut off were very salty, I thought it was unusable,but once sliced the inner was fine. I'll try 3 days next time Lesley, I thought 4 days was maybe the minimum. Had some of the small bits last night, fried and tossed in pasta with some garlic philly. Yum! Quote Link to comment Share on other sites More sharing options...
kinsk Posted March 21, 2010 Share Posted March 21, 2010 Sounds great. I've cured my own ham before and had a go at pancetta but not bacon yet. I think I used a recipe of http://www.sausagemaking.org/ they also have a forum with lots of helpful tips and advice. Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 21, 2010 Share Posted March 21, 2010 The first few bits I cut off were very salty, I thought it was unusable,but once sliced the inner was fine. I'll try 3 days next time Lesley, I thought 4 days was maybe the minimum. Had some of the small bits last night, fried and tossed in pasta with some garlic philly. Yum! We ended up soaking our 4 day cured stuff in water - so much for dry-cured bacon It has a lot of mentions on the River Cottage forum that Hugh's recipes are too salty. Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 22, 2010 Share Posted March 22, 2010 That's worth knowing, because we keep meaning to try this, but don't like our food too salty. Quote Link to comment Share on other sites More sharing options...
