Bacon

[rik_uk3]

Anyone here made their own bacon?

 

[scanker]

Yep, I've dry cured but not brine cured. To be honest there's a bit too much info to put here and I've only done it once, so I'm no expert. In the same sort of line, I've also made homecured corned beef, sausages and blackpuddings. That said, if you've a specific question I'll try to answer it or will probably know someone who can.

Have a search at http://forum.rivercottage.net (probably the best place to look) and http://www.sausagemaking.org. Franco (sausagemaking.org) can supply salt petre which is preferable to use to both keep the nice pink colour (it goes a rather unappealing grey otherwise) and prevent botulism. If you just want a tsp or two to have a bash, drop me a PM and I'll send it you.

You could also have a look at the River Cottage Meat Book, but IMO HFW's brines and cures use too much salt.

 

[Hunter_zero]

Anyone here made their own bacon?

Yup and sausages.

I have a sausage stuffing machine for sale as well if your interested.

John

 

[bushman762]

Yes...I make my own bacon, its a dry cure and I had some for breakfast this morning, along with some homemade sausages.

here's a link to the sausages...

http://bushcraftuk.com/community/showpost.php?p=210918&postcount=49

I would agree with scanker that sausagemaking.org is a great place to start, I was experimenting on and off for many years and only got it right after finding that site.

Best Regards,

 

[bushman762]

Yup and sausages.

I have a sausage stuffing machine for sale as well if your interested.

John

~

Which stuffer is it? do you have any pics? and how much you want for it? I have a friend thinking about starting, he could possibly be tempted!

Best Regards,

 

[kram245]

Little bit off subject, but concerning bacon. If you cook it before you go out camping etc.it will keep for 4 days or so, in a zip loc bag. Just throw it in a pan and heat it, or put it in your stew etc. Never made bacon, but have been bought a sausage making machine recently, which i want to get to grips with soon, Mark

 

[rik_uk3]

Little bit off subject, but concerning bacon. If you cook it before you go out camping etc.it will keep for 4 days or so, in a zip loc bag. Just throw it in a pan and heat it, or put it in your stew etc. Never made bacon, but have been bought a sausage making machine recently, which i want to get to grips with soon, Mark

The vacuum packed (not the gassed flushed trays) will last as well in your pack, but I want REAL bacon, not the stuff that pumps out muck as you fry it

Thanks for the tips, its homemade for me shortly, more to follow

PS, I have bacon and butterbean soup craving in my head just now, strange

 

[Hunter_zero]

~

Which stuffer is it? do you have any pics? and how much you want for it? I have a friend thinking about starting, he could possibly be tempted!

Best Regards,

Have a look here :
http://www.sausage-maker.co.uk/products.php?catid=3

Look like the 3lb Stainless Steel Sausage Stuffer - W51300 but mine is cast.

VERY VERY heavy, will last forever and a day.

John

 

[bushman762]

Thanks John,

Life time job one of those, but I think he wants one similar to mine...one like the 5lb machine.

 

[Pipistrelle]

Have glouster old spot/duroc cross, gammon, bacon, and ham hocks in the freezer, from our pigs mmmmmmmmmmm!

 

[xylaria]

Have glouster old spot/duroc cross, gammon, bacon, and ham hocks in the freezer, from our pigs mmmmmmmmmmm!

MMMMMMMMMMMMMAAAGHHHHH! Drool drool drool!!!!
Bacon with fried up with amethyst deceiver mushrooms, one of the best camp dinners I have ever had. It is one of the those combinations that really set each other off. With home produced bacon must be mind blowing.