tag:blogger.com,1999:blog-3078806588853616263.post23835631349252948..comments2024-03-28T20:02:15.189+00:00Comments on An English Homestead: Curing BaconKev Alvitihttp://www.blogger.com/profile/04992625860900617194noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3078806588853616263.post-60882368637836263232018-03-27T20:37:01.677+01:002018-03-27T20:37:01.677+01:00A smoker is high on my list of things to buld, I&#...A smoker is high on my list of things to buld, I'd love one here and as I'm a carpenter there's never any shortage of woodchip to do the smoking with! Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-8485421383158688092018-03-27T20:36:09.647+01:002018-03-27T20:36:09.647+01:00Yeah, the stuff I buy from the butchers has a hard...Yeah, the stuff I buy from the butchers has a hard rind like that. I'm going to experiment next winter though and try different cures and methods. I'd love to do a big wet cured ham as well. Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-68363757630991560702018-03-27T20:34:56.929+01:002018-03-27T20:34:56.929+01:00This time of year the shed never goes above 10 deg...This time of year the shed never goes above 10 degrees so it's not too bad for doing this type of thing. I want to get an air con unit in there at some point so I can do some stuff in the summer as well. The shed was built out of block to stop the mice as well, that would be heart breaking. <br />Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-13330065168725386982018-03-27T20:33:29.162+01:002018-03-27T20:33:29.162+01:00Yes, a smoker would be a great addition to what we...Yes, a smoker would be a great addition to what we have here. I'd love to build one but once the house is finished. I'd love to smoke some cheeses as well! Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-53560675355560499662018-03-27T20:31:25.955+01:002018-03-27T20:31:25.955+01:00Some cakes I cook in old measurements but this was...Some cakes I cook in old measurements but this was so many oz for every lb of meat but the number of oz's just doesn't work in my head for some reason! Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-59951574043839603202018-03-27T20:30:38.378+01:002018-03-27T20:30:38.378+01:00Also by doing that he could have skinned the anima...Also by doing that he could have skinned the animals rather than scalding them which would have been much easier. Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-47420560627204657652018-03-27T20:30:03.144+01:002018-03-27T20:30:03.144+01:00I think that would be a amazing, it's funny ho...I think that would be a amazing, it's funny how we think of it as just something to do with pork or beef these days. In the past they would have tried to preserve everything. Kev Alvitihttps://www.blogger.com/profile/04992625860900617194noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-17222673106537966042018-03-27T16:50:49.029+01:002018-03-27T16:50:49.029+01:00Haven't yet. Hopefully this year I get to try ...Haven't yet. Hopefully this year I get to try it. I'll smoke mine after its cured. Too scared to let it air dry. I would be afraid the temp fluctuations would ruin it and I don't really have a place that has constant room temperature where it would be safe.Theresa Yhttps://www.blogger.com/profile/16226952474166295533noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-54533649831316220852018-03-27T05:07:44.551+01:002018-03-27T05:07:44.551+01:00I dry-cure mine. About 4 days in the salt/sugar, t...I dry-cure mine. About 4 days in the salt/sugar, then air dried for about a week. My very first attempt was a bit too salty, but I soon fixed that. The only problem with my method is that the rind becomes very hard, and has to be removed before slicing.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-87656425815822845102018-03-27T00:51:15.303+01:002018-03-27T00:51:15.303+01:00This looks amazing. Good work! I've tried ve...This looks amazing. Good work! I've tried venison prosciutto twice but my issue is finding a place cool enough to hang the meat long term without it getting discovered by mice. It was so disgusting and sad when that happened.Cottontailfarmhttps://www.blogger.com/profile/06603586688895863727noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-68536954134244441032018-03-26T14:28:17.343+01:002018-03-26T14:28:17.343+01:00Your next step is smoking the cured meat. I do not...Your next step is smoking the cured meat. I do not have the 'front end' of the process available. I do not have raw pork to start with. So, I buy the nicest thickest sliced bacon I can find, then put it in my smoker to 'resmoke' it. It comes out wonderfully! So, my advice is to give your bacon a try with home smoking. Tim B. Inmanhttps://www.blogger.com/profile/08143483015560273896noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-30913056907758119012018-03-26T13:03:06.759+01:002018-03-26T13:03:06.759+01:00This comment has been removed by a blog administrator.jhonhttps://www.blogger.com/profile/08258690520992269231noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-18126538556664069232018-03-26T11:12:16.494+01:002018-03-26T11:12:16.494+01:00I always weigh in imperial, old habits die hard. B...I always weigh in imperial, old habits die hard. But dressmaking and measuring always in metric, strange how we are wired. Poppypatchworkhttps://www.blogger.com/profile/12749159567150084975noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-13815144498229331862018-03-26T10:10:14.361+01:002018-03-26T10:10:14.361+01:00My granddad raised a couple pigs every year, but h...My granddad raised a couple pigs every year, but he made sausage, not hams and bacon. Naturally, you can put the sausage up by canning, if you lack refrigeration, or don't trust the grid.Gorges Smythehttps://www.blogger.com/profile/08777621500611603786noreply@blogger.comtag:blogger.com,1999:blog-3078806588853616263.post-48167670818664868352018-03-26T08:54:57.533+01:002018-03-26T08:54:57.533+01:00It looks good nothing beats home cure bacon, I am ...It looks good nothing beats home cure bacon, I am looking to try curing some goat meat.Dawnhttps://www.blogger.com/profile/05213759909336433460noreply@blogger.com