Rowanwood Kitchen

Good things from a small kitchen.

Making Bacon……. Not a reference to Pass The Pigs game!

Taking inspiration from Salt, Sugar, Smoke again I got around to curing some bacon this week.

IMG_2811.JPG

I cured the Pork Belly in a salt, sugar and juniper mixture for four days. Removing the liquid as it drew out from the meat and reapplying cure to make sure the meat was covered. Then I let it dry for a day.

The result was pretty good although maybe a touch salty. I think further experimentation will be required to perfect the cure and use of flavourings. I’ll report back!

IMG_2877.JPG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Information

This entry was posted on November 10, 2014 by in DIY Food, Meat, Preserving.
%d bloggers like this: