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How Are You Prepping Your Pigs


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#1 moxy

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Posted 12 June 2017 - 12:13 am

Got a nice side of Pork off a pal. Homegrown and a Good weight. a decent "cutter".
All prepped for slow cooked smoking joints with the bonus of a few chops. Boiling and roasting joints.
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Anyone cured their own bacon and how did it go?

#2 Tiercel

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Posted 12 June 2017 - 05:28 am

I used to make bacon out of a whole belly, cut it into three and use a brining mixture of salt and sugar. Salt the three pieces and place them in the crisper draw of the fridge and alternate and drain them every day, 123, 231, 312 etc; It was lovely, none of the white gunk when fried and did not shrink to nothing when crisped in the pan. Bonus was it only took around 4 days to make.

 

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#3 Mister Gain

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Posted 12 June 2017 - 05:56 am

Bacon is very easy to cure, and the ready made cure is readily available from butcher suppliers like Scobies.

 

 

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#4 jiggy

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Posted 12 June 2017 - 06:15 am

Put a red brick (the type with the 10 holes in it) in the bottom of a sealed bucket and put a layer of salt on brick then sit your salted meat on top. The time depends on the thickness of meat but it's very easy over do it and it will taste too salty. When it's ready take a piece off and fry it like a rasher and Taste it to see if it's too salty and if it is soak the rest in sugar and water overnight and it will draw the salt back out and make it edible again. Personally I found it just a novelty and would just eat it as pork next time. The fact it was delicious organic pork miles ahead of shop meat salting it spoils the taste and turns it back into an average supermarket bacon or ham.
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