dry cure pork / Boczek

[BushTucker]

Hi all

I would like to make my own Boczek, I am aware it is basicaly dry cured/ smoked bacon but does anyone know who to make it, a tutorial would be great if you know of one.

Cheers Bushy

[Tadpole]

Hi all

I would like to make my own Boczek, I am aware it is basicaly dry cured/ smoked bacon but does anyone know who to make it, a tutorial would be great if you know of one.

Cheers Bushy

Why not have a look on http://forum.sausagemaking.org/ for people making Pancetta, there is from what I I understand, not that different, in terms of making

[Shewie]

Why not have a look on http://forum.sausagemaking.org/ for people making Pancetta, there is from what I I understand, not that different, in terms of making

A sausage making forum ? Superb

[Neumo]

Must have a look at that. I think i will be getting into all that meat stuff in the new year: sausages, jerky, pemakin etc,,, I will bookmark that sausage making forum as it looks good. The trouble with this forum is that it gives you too many ideas for projects/toys. I will have to add this to the growing list, right after the cider press...

[Matt.S]

I'm not sure if it's the same thing but I've dry-cured pork belly a little while ago. Basically rub a generous amount of salt into it every day and allow it to drain. Should be done in a week. You can add all sorts of seasonings to the salt such as pepper, sugar, bay leaves etc. Adding potassium nitrate apparently keeps it looking pink (otherwise it will turn greyish but taste fine), but I have never tried this.