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Modifying pork with Jonny69

Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 11:54:48 GMT Select Post Deselect Post Link to Post Back to Top
	This went down well on another forum, my foray into turning a slab of pork into bacon... Recently one of my friends had a crack at some home cured bacon and I was so impressed with the way it came out and how simple it is to do, I wondered why I'd never done this before. The curing process is quite simple: you take a slab of meat, rub it with salt and sugar and leave it to cure. You repeat this a few times over the course of a few days and then it's done. Day 1 I started with a nice chunk of free range belly of pork from the supermarket. This piece is about 600g and cost just over £3: The rub is quite a simple mix, two parts salt to one part dark brown sugar and for extra flavour I've added ground peppercorns and a little coriander seed. You can also use juniper berries, honey or whatever takes your fancy. Here is about 6 tablespoons of salt, 3 tablespoons of sugar and teaspoon each of peppercorns and coriander seed ground together: In a non metallic container (I've used a roasting dish) rub the meat generously on the skin side: Flip it over and repeat on the bottom and sides: Leave it skin side down, cover and put it in the fridge: Tomorrow I will come back to this when I repeat the rub. This first cure should draw liquid out the meat which I will tip away and repeat the rubbing, then after 3-4 rubs it's ready to dry off and it'll keep for a few weeks in the fridge


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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 11:55:50 GMT Select Post Deselect Post Link to Post Back to Top
	Day 2 Time for the second rub! As you can see there's a lot of liquid come out the meat and that gets tipped away: I've taken the meat out to have a look at it. First thing I noticed was it's firmed up quite a lot and it's a darker colour, less pink than it was: On with the second rub then... some of you hardened meat curers have got me worried about the saltyness so I've added some more sugar to the rub mix and I'm going to cure it for 4 days. This is how long my friend did his for and it came out really well. So, rub and return to the refrigerator:


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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 11:57:11 GMT Select Post Deselect Post Link to Post Back to Top
	Day 3 I gave it a third rub today. Not much to report really, so no pictures, but the meat has firmed up quite a bit and it's a bit darker in colour Day 4 This is it, the moment of truth! The last step is to tip off the last of the liquid and wash off any remaining rub. Then the meat is patted dry and it's ready to slice and cook: The end isn't very square so I got my sharpest knife and lopped a dodgy thin slither of the end off for a test rasher. Few holes in it but who cares: Quick hit in a hot frying pan, smelt absolutely GLORIOUS when frying: Tasted pretty good, a bit salty, but it was the outside slice so I expect the others won't be so bad. You can see it's quite dark in colour, it has hardly shrunk at all and all that was left in the pan was a little fat that cooked out. It's hard work to cut raw so you'll need a VERY sharp knife and the skin is quite tough to get through. I reckon a ham slicing knife (one of the long thin ones) would make this a lot easier, but for now my deadly meat cleaver will have to do


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bigrod Posted a lot Posts: 1,654	Modifying pork with Jonny69 bigrod @bigrod
	Jan 14, 2009 11:57:49 GMT Select Post Deselect Post Link to Post Back to Top
	Cool! Like this!!!
	If I have to explain, you won't understand. Maximum signature image height = 80 pixels

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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 11:58:53 GMT Select Post Deselect Post Link to Post Back to Top
	Check out this fella before I close him up, that's what I'm talking about: I've finished eating this slab now, so it's time to get another one on the go. After some time in the fridge the saltiness reduces, presumably because the salt distributes itself through the meat a bit better. The next rub will have more sugar in it and no coriander, just a bit of black pepper to give it some bite


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VW Posted hell of a lot Posts: 6,000	Modifying pork with Jonny69 VW @vw
	Jan 14, 2009 13:18:46 GMT Select Post Deselect Post Link to Post Back to Top
	Oddly enough, we were making sausages yesterday with an old hand grinder and though 'i wonder if this qualifies for 'other modifications''. We made pork sausages with garlic, chili and lime. Should be 'interesting' Might give some bacon a go too


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lewist123 Posted a lot Posts: 2,006	Modifying pork with Jonny69 lewist123 @lewist123
	Jan 14, 2009 13:35:12 GMT Select Post Deselect Post Link to Post Back to Top
	Wow.. that looks great. A friend of mine made some beaf jerky the other week and it was great. I think come pay day I will make me some bacon and some jerky! mmmmm... Meet! Lewis


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whitbytom Posted a lot Posts: 1,015	Modifying pork with Jonny69 whitbytom @whitbytom
	Jan 14, 2009 14:42:16 GMT Select Post Deselect Post Link to Post Back to Top
	This is great, might have a go. A Jerky how to would be good as well, however wrong it sounds!
	1967 Morris Traveller 1971 Series IIA Land Rover 1991 Golf GL 4+e 1992 Corrado G60 1986 E28 BMW 528i

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Paul H Posted hell of a lot Posts: 7,208	Modifying pork with Jonny69 Paul H @amazonsprite
	Jan 14, 2009 15:23:12 GMT Select Post Deselect Post Link to Post Back to Top
	Jon, I hate you. Reading this & seeing that last pic has made me so hungry!!!!! ;D ;D bookmarks thead
	1967 Volvo Amazon 122S o/d estate, 1961 Austin Healey Sprite Mk2 & 1961 Catamaran

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mym Part of things Posts: 443	Modifying pork with Jonny69 mym @mym
	Jan 14, 2009 15:37:57 GMT Select Post Deselect Post Link to Post Back to Top
	Jon, I hate you too. sat here mid afternoon, lunch wearing off and trying not to go to the shop for a choccy bar. tempted to have a bash at this myself!
	Last Edit: Jan 14, 2009 15:38:18 GMT by mym

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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 15:45:08 GMT Select Post Deselect Post Link to Post Back to Top
	Jan 14, 2009 14:42:16 GMT whitbytom said: This is great, might have a go. A Jerky how to would be good as well, however wrong it sounds! Agreed, I love Beef Jerky but tesco's don't have it in very often


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popuptoaster Probably posted too much Posts: 10,001	Modifying pork with Jonny69 popuptoaster @popuptoaster
	Jan 14, 2009 16:08:58 GMT Select Post Deselect Post Link to Post Back to Top
	ooh that looks cool, and what with my dad being an engineer for berkels many years ago we have a proper bacon slicer in the back of the shed.
	Volvo back as my main squeeze, more boost and some interior goodies on the way.

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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 16:15:26 GMT Select Post Deselect Post Link to Post Back to Top
	Jan 14, 2009 16:08:58 GMT popuptoaster said: ooh that looks cool, and what with my dad being an engineer for berkels many years ago we have a proper bacon slicer in the back of the shed. That would make things a lot easier, it's hard work to cut even with a sharp knife ;D


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Seth South East MorrisOxford TriumphMirald HillmanMinx BorgwardIsabellaCombi Posts: 15,543	Modifying pork with Jonny69 Seth @seth
	Jan 14, 2009 16:18:57 GMT Select Post Deselect Post Link to Post Back to Top
	Jan 14, 2009 15:23:12 GMT Paul H said: Jon, I hate you. Reading this & seeing that last pic has made me so hungry!!!!! ;D ;D Me too!
	Follow your dreams or you might as well be a vegetable.

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arthurbrown Guest	Modifying pork with Jonny69arthurbrown @GUEST
	Jan 14, 2009 16:25:47 GMT Select Post Deselect Post Link to Post Back to Top
	Jan 14, 2009 16:18:57 GMT Seth said: Me too! LOL ;D ;D Looks delicious. I'd love to have a try at this, sadly it would inevitably lead to morbid obesity, as I am a lone carnivore (of bacons anyway) in my house


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Hirst Posted a lot This avatar is inaccurate, I've never shaved that closely Posts: 3,930	Modifying pork with Jonny69 Hirst @hirst
	Jan 14, 2009 16:53:18 GMT Select Post Deselect Post Link to Post Back to Top
	That's utterly ace, I propose you knock up a huge batch and drive around in this whilst wearing a stripey apron and a boater:
	www.oldjapanesecar.com

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tux Part of things Fat Bloke Posts: 417	Modifying pork with Jonny69 tux @tux
	Jan 14, 2009 18:35:14 GMT Select Post Deselect Post Link to Post Back to Top
	Jan 14, 2009 15:45:08 GMT @weblefeck said: Jan 14, 2009 14:42:16 GMT whitbytom said: This is great, might have a go. A Jerky how to would be good as well, however wrong it sounds! Agreed, I love Beef Jerky but tesco's don't have it in very often I , err, third that! Not even sure what beef jerky is?


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Deleted Posts: 0	Modifying pork with Jonny69Deleted @Deleted
	Jan 14, 2009 18:37:46 GMT Select Post Deselect Post Link to Post Back to Top
	Dried beef strips


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rtlkyuubi Posted a lot Low and Slow Posts: 2,922	Modifying pork with Jonny69 rtlkyuubi @rtlkyuubi
	Jan 14, 2009 18:52:58 GMT Select Post Deselect Post Link to Post Back to Top
	www.wikihow.com/Make-Beef-Jerky


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lewist123 Posted a lot Posts: 2,006	Modifying pork with Jonny69 lewist123 @lewist123
	Jan 14, 2009 20:23:36 GMT Select Post Deselect Post Link to Post Back to Top
	That is the jist, but you need to make a jerky 'shack' i.e. a dehydrator in order to do it. My make also used cider vinegar etc. I will post up a thread about it the end of the month! Sorry to Hijack, I just Love meeeeeeeeet!


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