I'm sorely tempted to get an old fridge from ebay and put it in the garage to use for things like this.. hmmm
Edit to add I think divorce would be threatened if I tried to do it in the main fridge.. hubs is a bit of an anti bacterial zealot!
I'm sorely tempted to get an old fridge from ebay and put it in the garage to use for things like this.. hmmmI made a gorgeous batch once, from the River Cottage website. They have lots of interesting recipes. I think I used far less sugar than the recipe suggested, and then rinsed the bacon before cooking, to remove the residue. I didn't want to avoid the sugar completely, because of its preservative properties. Unfortunately it took up a lot of fridge space, so I haven't done it again. We just don't eat enough bacon to justify it.
But when you think about it, the salts and sugars are used as both preservatives and humectants to draw moisture out of the bacon (in traditional curing). So even the presence of sugar in the recipe doesn't mean that it is penetrating the meat in any quantity high enough to affect blood glucose. Instead it is drawing moisture out of the meat, to allow it to keep longer.
Which is a sharp contrast to most commercial bacon production which soaks the meat in a vat of salt water, sugars and preservatives, to try and soak those ingredients into the meat, plump it up and take the chemicals into the meat fibres.
Sounds great.. any aromatics or just a pure salt cure?I buy a joint of pork chops going down into the belly, the last one was about 3 kilos. The butcher bones it for me and I just rub it with salt (about 200 grms) all over, put it in a plastic box with lid on loose and put that in the fridge for 4 days, each day empty any liquid out of the container, turn the meat, if necessary re-rubbing the salt from the container onto the meat. After 4 days - wash all the salt off under the tap and hang for 3 days in a cool place. At this stage I cut off the skin with a little fat, this I cook as crackling and keep in the fridge for picking at. The joint we slice and pack each slice between grease proof paper and bag it up for the freezer. Leaving some out to eat of course!!
Sounds great.. any aromatics or just a pure salt cure?
Ok the hunt for a cheap fridge is on! Thanks for the tips..I use just salt but you can add what herbs you want. No water or white stuff come out of the bacon when cooked!! It is great!!
Ok the hunt for a cheap fridge is on! Thanks for the tips..
wrap in cotton (tea towel) and leave in the fridge for 3 days
Like that's gonna happen
No that is simply not correct we will still be where we are now right next to Europe but no longer part of the European Union.
The geographical area of Europe isn't changing.
@Klpville Why don't you make your own bacon? I do, it is very simple!! Ready to slice and eat in 7 days and no added nasties.
@Klpville Why don't you make your own bacon? I do, it is very simple!! Ready to slice and eat in 7 days and no added nasties.
And its ****** expensive..My best compromise is Naked Bacon. It’s nitrite-free and tastes great, although it does seem to contain quite a bit of water.
And its ****** expensive..
Edited by mod for language
And it's so thin that when you fry it, it can burn very quickly. I have been buying it, but have got off it, my local butcher does normal bacon much better.
Agreed on the chemical front, but for me, it is a trade off between possible harm and much better taste!I actually hadn’t noticed that but I don’t dispute it. I mainly use streaky bacon all diced up and fried off with other ingredients, so the chunkiness isn’t really an aspect for me personally. My motivation for buying it at the moment is that it’s allegedly not laced with chemicals.
All the bacon sold here is just drowned in sugar. I guess the only thing I can do is to soak all these sugars out of it by simply putting the bacon into water for days. Luckily, sugar is water soluble and hopefully it will still be possible to eat it afterwards.
My best compromise is Naked Bacon. It’s nitrite-free and tastes great, although it does seem to contain quite a bit of water.
Where are you from? You seem to have some strange ideas about Europeans.It also contains lots of other things too. It has Spanish people creating the recipe!!!
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