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Post by shayneh2006 on Jun 14, 2014 16:38:50 GMT 10
Havent made any Bacon since last season, so headed over to Cabra today, visited my favourite butcher and picked up (4.5kgs) some mighty fine Belly.
Taking a gamble here, using some Blue Berry Maple syrup added to my cure for an interesting flavor I hope 
Will give it 6 days in the cure before a cold smoke.
Medium,,,,, I am not sure yet,,,, thinking fruit though.
On hand I have Apple, Fig or Olive.
Will update as the days proceed.
Shayne |
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Post by chrisg on Jun 15, 2014 16:11:02 GMT 10
 That should be very interesting Shayne - I'm trying to recall where, somewhere in Canada I guess, I had some bacon that had been maple cured and had blueberries in the rind. I recall it was delicious, just don't remember where Cheers |
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Post by smokey on Jun 15, 2014 17:17:41 GMT 10
Awesome, Try at least one cold smoked only.
Then slice uncooked and cryovac into portions.
Im about to do this with NO 2 cure and hang them for six weeks in a wine fridge
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Post by shayneh2006 on Jun 15, 2014 19:38:03 GMT 10
Awesome, Try at least one cold smoked only. Then slice uncooked and cryovac into portions. Im about to do this with NO 2 cure and hang them for six weeks in a wine fridge Might do that Mick
What!!!!!, Bacon with #2 cure  , and a 6 week cure..............
Please.... post the process with plenty of pics....
If ya pull it off, I might have a go, the old way, with a home made blend of cure #1 (Nitrite) and Pottasium Nitrate (I have a few raw kilos off the stuff here) 
Shayne
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Post by shayneh2006 on Jun 24, 2014 14:42:30 GMT 10
Sssssssssss 
Almost went down your road on this Bacon (your latest throw out Duck) Mick, not getting a chance to get my butt into gear (puke)and get these slabs of Bacon on the cold smoke.
I pulled em out or their bags this morning, ready for the 24hr Pellicle dry. 
That's a 10 day #1 cure 
Tomorrow is the day!!!!
Shayne |
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Post by smokey on Jun 24, 2014 15:46:11 GMT 10
That should be ok, Maybe just check the salt level but 7 to 10 days is no big deal. At least you know you won't get any grey spots.
Im on the lookout for some nice belly to make a lardo with nitrate, will of course take pics.
My coppa cola is ready to come out so I can complete my thread on that.
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Post by smokey on Jun 24, 2014 16:10:56 GMT 10
Awesome, Try at least one cold smoked only. Then slice uncooked and cryovac into portions. Im about to do this with NO 2 cure and hang them for six weeks in a wine fridge Might do that Mick
What!!!!!, Bacon with #2 cure , and a 6 week cure..............
Please.... post the process with plenty of pics....
If ya pull it off, I might have a go, the old way, with a home made blend of cure #1 (Nitrite) and Pottasium Nitrate (I have a few raw kilos off the stuff here)
Shayne
Just thought Id clarify, The cure time is the same, about a week, Then washed more spice then the belly rolled and tied and hung in a fridge to slowly dry out for a minimum of six weeks.
Of course it's done skin off |
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Post by shayneh2006 on Jun 25, 2014 6:22:19 GMT 10
Ahhhh, gotcha
Shayne
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Post by shayneh2006 on Jun 25, 2014 19:20:57 GMT 10
Well, I got the Bacon Smoked off today, which was a task given the gale force winds the East coast has seen.
I fired up the Jumbo Joe at 6:30 am, then prepped inside (it was still dark out)
At 7:00 am, the Bacon was hung in the Destructo, and on its way
Smoking medium was Mulberry as well as Blackbutt. 
Eight hours of Cold (Temps of around 80-90F) smoke.... 
Then into the Kettle, for an extra three hours of hot @ 180F. Smoke Medium the same. 
These were bagged, and will prob leave them in the fridge for a few days for the flavours to mellow before the pain staking task of Deli slice and vac seal.
Happy days 
Shayne
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Post by shayneh2006 on Jun 28, 2014 9:57:50 GMT 10
Sliced some of this Belly Bacon off this morning, and fried some up for toasted Egg and Bacon Muffins.
As far as the gamble taken with Blueberry Maple syrup is concerned, I have won big time.
All here agreed that the flavor of this was terrific
Shayne |
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Post by shayneh2006 on Jul 2, 2014 14:50:29 GMT 10
Finnally got my backside into gear and finally slice and vac sealed this terrific Belly Bacon.
Perfectly cured and still in prime fresh condition after sitting bagged in the fridge for 6 days
Bring on the Pork Neck Bacon 
Shayne |
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Post by smokey on Jul 2, 2014 15:13:17 GMT 10
Looks really good, I thought it would come out a lot darker from the berry but that presents nice and pink.
Good job.
Ive got a big bag of dried goji berries, I wonder how they.d go as a bacon flavour.
If I can find dried juniper berries I'll be picking them up too. But never seen them.
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Post by chrisg on Jul 2, 2014 20:11:30 GMT 10
You've convinced me - soon as a space of time, or slots thereof presents we are making our own bacon from hereon The Canadians really do know their bacon, or know how to make best possible use of that nectar called maple syrup plus blueberries Cheers |
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Post by shayneh2006 on Jul 26, 2014 8:40:35 GMT 10
Sat Morning breaky.
Bacon, eggs all on Panini Di Casa rolls
Fairdinkum but,,,, I cannot talk highly enough about the taste of this Bacon.
For those that have never dabbled in the art of home made, I give full encouragement to try it,,,,, you will be amazed
Shayne
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, and a 6 week cure..............
