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Had a bash at making dry cure bacon this week, got smoked dry cure mix and a couple of small pork loins.
so easy to do, rub cure mix over pork and put in a ziplok bag for 2 days per inch thickness of meat plus 2 days.
massage bag and turn over every day, remove from bag and put on rack in fridge for 24 hours to equalise.
Had a couple of slices and have to say best bacon I have tasted, no water in pan and no shrinkage of meat.
At £4.30 a kilo instead of about £13 a kilo for dry cure bacon it's a bargain, I will be stocking up with loins.
so easy to do, rub cure mix over pork and put in a ziplok bag for 2 days per inch thickness of meat plus 2 days.
massage bag and turn over every day, remove from bag and put on rack in fridge for 24 hours to equalise.
Had a couple of slices and have to say best bacon I have tasted, no water in pan and no shrinkage of meat.
At £4.30 a kilo instead of about £13 a kilo for dry cure bacon it's a bargain, I will be stocking up with loins.