How Are You Prepping Your Pigs
Posted 12 June 2017 - 12:13 am
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?
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.
Posted 12 June 2017 - 06:15 am
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