Bacon: The Moment of Truth

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Don’t worry, the title isn’t a reference to the recent meat panic across our media (which seemed to me to deserve a better headline, along the lines of ‘Balanced Diet Is Good For You Shock’), but to the happy occasion of our bacon being ready to eat.

The instructions we followed at the Country Skills Blog were excellent – clear, step by step directions which showed just how easy it is. About half an hour’s work is followed by 5 minutes each day for the following 5 days, a day of rest, and then it’s ready. If you want to try it, here are all the posts collected together, while here is the direct link to the first post.

We were fortunate enough to be sent some free curing salts to try this out, but we’ll definitely be getting hold of some more Supracure from one of the suppliers recommended, HotSmoked or Weschenfelder. It worked out pretty economical, made with pork loin from our butchers – we might also try some streaky / lardons made with the even better value belly pork sometime soon.

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So, the process was really easy. But it would all count for nothing if the bacon wasn’t up to scratch… Just looking at it before cooking, we suspected it’d be pretty good, but it tasted even better than we expected. Not too salty, a nice flavour from the cure & a kind of melt in the mouth texture.

We’ll certainly be doing this all again soon!

7 thoughts on “Bacon: The Moment of Truth

  1. Wow – have been and looked at the country skills blog – I didn’t know curing bacon was so easy. I am definitely trying this when we are back from our Easter break.

  2. Brilliant!

    On the subject of cures – I just use fine sea salt, with 10% weight muscovado and some cracked pepper corns. I have to confess our bacon doesn’t have the pretty pinkness of one made with sodium nitrate, but it tastes just as good.

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