General / Off-Topic Makin Bacon.

Nagual

Nagual
I've dabbled in bacon making before, basic dry / sweet cure recipes. Just wondering if anyone else dabbles in bacon or sausage making? If so what recipes do you use?

On a side note I predicted this thread will end up in the long dark regions of the forum long forgotten in about 10 mins after posting this..
 

Roybe

Roybe
Although not a meat enhancer myself, I live in a part of the US (central NC) where jerkys, generally venison based, are made frequently. Most of those that do sausage are using prepared seasonings...but the jerky folks go all out. It a slide to one side over bbq, so that makes sense!
 

Nagual

Nagual
Cody said:
I know zilch about making bacon, but if you need a taste-tester...
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The ticket machine is over there ¬_¬ There is unfortunately a long line of bacotesters.

Roybe said:
Although not a meat enhancer myself, I live in a part of the US (central NC) where jerkys, generally venison based, are made frequently. Most of those that do sausage are using prepared seasonings...but the jerky folks go all out. It a slide to one side over bbq, so that makes sense!
Click to expand...

Made jerky myself many times both beef and venison. Damn fine when you get it right. Power Food.

Got a couple of kilos of bacon curing just now. Sweet cure, with a little juniper.
 

Hootmon

Hootmon
Nagual said:
Got a couple of kilos of bacon curing just now. Sweet cure, with a little juniper.
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Good coice. I like some Junper paired with Pork products.

You said 'sweet cure'. Any salt at all? Any pink salt?

I wonder how a sweet cure would work with a 'Jerk' type seasoning. Allspice and Thyme.

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Leering Han tried making Jerky once. It was too Chewie...
 
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Nagual

Nagual
Hootmon said:
Good coice. I like some Junper paired with Pork products.

You said 'sweet cure'. Any salt at all? Any pink salt?

I wonder how a sweet cure would work with a 'Jerk' type seasoning. Allspice and Thyme.
Click to expand...

Sorry, yes salt is in there as well as sugar, kinda has to be really. I don't use any nitrites or nitrates, it lasts long enough as it is. Or rather it never lasts long enough to worry about it.. :D

Tried a sweet cure on beef jerky once. Didn't like it, my own recipe though, guestimation was probably way off on proportions.
 

Hootmon

Hootmon
Nagual said:
Sorry, yes salt is in there as well as sugar, kinda has to be really. I don't use any nitrites or nitrates, it lasts long enough as it is. Or rather it never lasts long enough to worry about it.. :D
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It wouldnt last long in my house either. Do you smoke it after curing?
 

Cody

Cody
As for sausages - pork, mustard, and leek makes an excellent combination.
 
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huwthomas

huwthomas
I used to make sausages a long time ago, around the time of Frontier and FFE :)

More recently have made biltong in an old electric fan oven set very low, which seems to provide a good environment even in damp Wales.
 

Philip Coutts

Volunteer Moderator
Philip Coutts
This thread has just made me hungry. I've never made bacon but I have bought proper bacon from farm shops and it is unbelievably good. I can't stand the cheap stuff that has been pumped with water. As for Sausages I do like a pork and apple or pork and leek, not very exciting I know but done nicely they are ace.
 
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