This isnt just bacon..........

[fish]

this is home dry-cured bacon,crispy,in a warm crusty roll..............................

http://i102.photobucket.com/albums/m92/fishfish_01/cooking/DSC01868.jpg

its the bacon rub stuff i was giving away at the cornish meet ,

my method here:

http://www.jacksshed.co.uk/forum/viewtopic.php?f=14&t=1642&p=10944&hilit=bacon#p10944

my recipe here:

http://www.jacksshed.co.uk/forum/viewtopic.php?f=14&t=19&p=19&hilit=bacon+cure#p19

[f0rm4t]

Calendar WINNER that fish!

[alvino78]

mmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!:happy-clapping:

[TheOutdoorist]

Looks beautiful!

[fish]

tastes even better than it looks!

[Chubbs]

Stop it, stop it, stop it !!

That isn't just bacon, that is propper bacon. Just look at the crispy rind on that baby. Bacon porn at its best, tissues please :oops:

[Jan]

It looks delicious.

[AL...]

Now ive just drooled all over the puter!!!!!!

Cheers
AL

[Ashley Cawley]

You filthy animals!!... Glad I've got some of that rub - thanks fish!

[AL...]

Sheesh!!!! ye can go off some folks!!! lol :D

Cheers
AL

[Peaks]

Thats something else...........

Fancy trying that myself - do you have to smoke it?
And if not- is there anything else to do to it, and when is it ready for eating?

I'm probably being denser than usual, but I can't find the recipe for the rub on the link provided :confused2:

thanks in anticipation

[fish]

Thats something else...........

Fancy trying that myself - do you have to smoke it?
And if not- is there anything else to do to it, and when is it ready for eating?

I'm probably being denser than usual, but I can't find the recipe for the rub on the link provided :confused2:

thanks in anticipation

no you dont have to smoke it,i dont often bother,but it does help it keep longer,just cured it will last unrefrigerated for about 6 weeks ,but i usually eat it within a week!

it is ready for use 3-4 days after start.

heres the recipe or follow revised link:

dry cure rub for bacon and gammons:

2lb salt,
6 cloves,*
12 bay leaves,*
8 table spoons juniper berries,*
8 table spoons thyme,*
1 table spoon black pepper corns,*
2 table spoons dark brown sugar,
* grind to a course look.
then mix all together,this cure can benifit from leaving for a couple of days for the salt to drawout the juniper ,but i have used it streight away.this amount of rub should do up to 6 loins,or more!

[Peaks]

Many thanks - thats really useful.

[Adam Savage]

Only available at Fish and Spencers :D

[fish]

yep!












http://i102.photobucket.com/albums/m92/fishfish_01/avtars/kuksa3.png (http://www.flickr.com/groups/1565793@N22/)