House Rub

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I have added this as a standalone recipe as I use it in several other recipes. This rub is extremely versatile and is particularly good with pork based products.It’s the classic pulled pork flavour. Note the absence of salt. The reason for this is that for smoking, the preferred method is to salt the meat first, give it an hour …

Bourbon BBQ Bacon

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Although I have so far only made this as back bacon, I think its a great candidate for doing a proper ‘American’ style belly. Those crazy yanks tend to hot smoke (or oven cook) a freshly cured belly, and then slice and fry/grill as required when cold. Method Before you begin, consider cutting the pork up into manageable pieces. I …

Maple Espresso Bacon

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This is an interesting cure that makes perfect breakfast bacon. I like this as back bacon as it makes brilliant bacon butties. The coffee flavour is subtle, but definitely there in the final product. Any way you eat it, remember to cook it gently. Blasting it in a pan at high heat will burn it double quick due to the …

Roast Pork

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One of the fascinating things about all the core Sunday Roast meats, is that they each have their nuances if you’re looking for perfection. Pork is clearly all about nailing that crackling. Perfect crackling is a lot easier than a lot of people think it is. The key to success is understanding a little bit of what happens during the …

Hot Smoked Ham

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A ham is nothing more complex than a cooked gammon. Making gammon from a pig’s leg – well that’s a little more complicated, but if you go to the butcher and buy a nice lump of pre-cured gammon then it’s hams-ahoy! Although I do knock out several of these around Christmas time, a kilo or two of smoked ham in …

Butt Rub Sausage

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This is the first of a new wave of sausage making from me! The idea being that rather than faff about wth 10 different herbs and spices, the plan is to get the salt and pepper content right, and then use a pre-made rub of some kind to impart the flavour. The difficulty with this plan revolves entirely around gauging …

Black Treacle and Beer Bacon

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Curing bacon is not difficult. This recipe is a winner – cold smoked afterwards and then left to mature for a week or two I find it better diced into chunky lumps and used in salads, pastas or with scrambled egg. You can try to slice it and have it in a butty, but it’s not really right for that …

Home Cured Pancetta

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Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially just involves finding somewhere to hang it until it’s lost 20% or more of it’s body weight. This post on the daily brine says it all really – read it. All I can add is …

Italian Sausage

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I’m calling this Italian sausage as it’s loosely based on recipes of the same sort of ingredients. Unlike most sausage recipes which start with 100% of sausage weight before specifying percentages (eg 80% meat, 9% water, 9% rusk, 2% seasoning), my recipes specify percentages based on the weight of meat you’re starting with. I think this is much easier to …

Cracking Crackling

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Perfect crackling is a lot easier than a lot of people think it is, check out the Roast Pork recipe here, which covers how to do it when there’s a big lump of meat involved, however, these cracklin’ strips are so easy they are virtually fool proof! I usually make these with the skin left over on sausage making days …