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 Post subject: Makin bacon
PostPosted: Mon Aug 02, 2010 6:28 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
Here's my first attempt at bacon
Dry rubbed with buckboard bacon cure let sit for 10 days in fridge
then smoked at 200 deg till the bacon got to 140 deg
Will slice and vacuum pack tomorrow


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 Post subject: Re: Makin bacon
PostPosted: Mon Aug 02, 2010 7:31 pm 
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Location: Central Queensland
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I'm looking forward to seeing it sliced.

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 Post subject: Re: Makin bacon
PostPosted: Mon Aug 02, 2010 11:02 pm 
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Looks Great, let us know how it goes. :thumb:


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 Post subject: Re: Makin bacon
PostPosted: Tue Aug 03, 2010 12:26 pm 
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Location: Perth hills, Western Australia
Looks like a brilliant effort there Milne - should keep you going for a while !

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 Post subject: Re: Makin bacon
PostPosted: Tue Aug 03, 2010 12:28 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
There you go a tad salty [you dont need salt on your eggs ]otherwise ok


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 Post subject: Re: Makin bacon
PostPosted: Wed Aug 04, 2010 8:02 am 
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Location: Central Queensland
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:thumb: looks good FF

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 Post subject: Re: Makin bacon
PostPosted: Wed Aug 04, 2010 3:28 pm 
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Posts: 95
Location: Melbourne
Food&Fish wrote:
tad salty
Hi F&F, had the same problem, on both occasions.
After curing, I cut off a slice, put on a frying pan and taste it before putting it in the smoker.
Soaked the meat in water to reduce saltines.

For how long you soak it will depend on the quantity of water covering the meat.
The salt migrates to the water until it balances.

Copy from my log -
Code:
Dry Cure
A basic rule is 2 days per ½ kg for small cuts and the bacon and 3 days per ½ kg for hams and shoulders, stored at 3 to 4°C.
Another formula calls for 7 days of curing per 2.5 cm of thickness.                                             

Dry Cure – 31/05/2010 2:45

3 Pork Necks – 5.80 kg - $64.07 ($9.99 à 1 kg)
1 Pork Belly  – 2.06 kg - $19.55 ($9.48 à 1 kg)

Mixture
Basic Cure:
     800 gr Sea Salt
     300 gr 2% Nitrite
     250 gr Brown Sugar
    (Equivalent to 1 kg salt, 250 gr sugar, 100gr Insta-cure #1)

Spice Mix:
     17 gr Allspices
     15 gr White Pepper
     12 gr Nutmeg
     8 gr Cloves
     3 gr Cayenne Pepper

Used only 500 gr of the mixture for curing, divided that half in ½ and two ¼
 
31/05/10 – pack meat to cure with ½ of cure mix
03/06/10 – drain and repack with ¼ cure mix added
06/06/10 – drain and repack with second ¼ cure mix added

09/06/10 scrub/wash in ½ water ½ apple cider vinegar cut off a sample to check for cure and fry to test. TOO SALTY.
Put to soak in chilled water for 6 hours. Changed water at two hours intervals. 
Drained water, pat dry, smeared with minced garlic and put to rest (equalise).

14-06-10 washed in water/vinegar, pat dry and hanged to dry in the smoker for 4 hours, then lit the (smoke) fire.
Three cool, thin smoke fires per day till 18/06/10 (4 days),
then only one (morning) fire.

20/06/10 cut one Pork Neck in half, one half for the fridge, the second had one smoke to seal the cut and was put in salt to dry. (Experiment)

23/06/10 finished smoking, hanged both necks and the belly in the drying cabinet.
Cheers, Steve S

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 Post subject: Re: Makin bacon
PostPosted: Wed Aug 04, 2010 6:39 pm 
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Location: Western Australia, Perth, mediterranean climate
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Alright..... Nice one Milne, just goes to show you how over rated the bought stuff is hey, and I bet it works out a lot cheaper making your own as well.. :)

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 Post subject: Re: Makin bacon
PostPosted: Wed Aug 04, 2010 6:43 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
earthbound wrote:
Alright..... Nice one Milne, just goes to show you how over rated the bought stuff is hey, and I bet it works out a lot cheaper making your own as well.. :)

Not a lot cheaper [counting time ] but man heaps better and more satisfying
Just found one downer i left it in the beer fridge overnight now the beer cans tast like smoke :bash:


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 Post subject: Re: Makin bacon
PostPosted: Wed Aug 04, 2010 6:49 pm 
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Well you only have to take into account the hourly rate if you're going to sell it. When it's for yourself, hourly rate doesn't matter..

If I took hourly rates into account when I go fishing, I'd never go fishing again in my life, spend a fortune on bait and gear, then spend hours just standing there getting bugger all in return...

I refuse to comment on your tools Milne..... You just always have the best of the best for every job, from proper earth moving equipment, to commercial small goods slicers. :clap:

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 Post subject: Re: Makin bacon
PostPosted: Thu Aug 05, 2010 8:27 am 
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Location: Adelaide Hills
That's a good looking bit of Bacon F&F,

When I did the small goods course at tafe we were told that most of the store baught bacon isn't dry cured (by the instructor as well as a couple of butchers doing the course). The process is too slow.
Instead they inject a brine into it to speed up the process, thats why it splatters so much when you cook it, it's the water content.
We made both, and I can tell you that in a side by side comparison I'll take the dry cured anytime.

Himzo.


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 Post subject: Re: Makin bacon
PostPosted: Thu Aug 05, 2010 10:39 am 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
earthbound wrote:
Well you only have to take into account the hourly rate if you're going to sell it. When it's for yourself, hourly rate doesn't matter..

If I took hourly rates into account when I go fishing, I'd never go fishing again in my life, spend a fortune on bait and gear, then spend hours just standing there getting bugger all in return...

I refuse to comment on your tools Milne..... You just always have the best of the best for every job, from proper earth moving equipment, to commercial small goods slicers. :clap:

When you spend as much time as i do dumster diving and scrounging tips you have to get a few treasures now and then :thumb:


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 Post subject: Re: Makin bacon
PostPosted: Thu Aug 05, 2010 9:08 pm 
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Location: here and there, near Townsville, dry tropics
Location: that should do
Food&Fish wrote:
When you spend as much time as i do dumster diving and scrounging tips you have to get a few treasures now and then :thumb:


a FEW????? I've seen your "few" treasures! :clap:

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 Post subject: Re: Makin bacon
PostPosted: Fri Aug 06, 2010 10:36 am 
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earthbound wrote:
Alright..... Nice one Milne, just goes to show you how over rated the bought stuff is hey, and I bet it works out a lot cheaper making your own as well.. :)

Yeah, I've found it's not a lot cheaper either, but Jeez, it's a hell of a lot better !

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 Post subject: Re: Makin bacon
PostPosted: Fri Aug 06, 2010 11:11 pm 
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Location: Melbourne
chillidude wrote:
Yeah, I've found it's not a lot cheaper either, but Jeez, it's a hell of a lot better !

:shock2: I certainly would like to differ.
Don’t know price of a good bacon but check the price of a leg of decent ham.

That’s price for a much better product.

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