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 …

Graham’s Porchetta

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Thanks to Graham at Native Breeds for showing me this, its a real show stopper! To do it properly you’ll need a massive lump of pork – known as a ‘middle’ – this is going to comfortably feed a dozen people with the right cut of meat. It’s a cut that comprises the loin all the way down to the …

Meatball Mania

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Best. Meatballs. Ever… Method First up get the onions sweating: Chop them up and put them in a large pan on a low heat. Put the lid on the pan and stir them every few minutes. We want them soft and sweet which will take about as long as it takes you to make the meatballs. For the meatballs put …

Smoky BBQ Ribs

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“If you boil ribs the terrorists win” – Meathead, amazingribs.com You often hear people describe great ribs as “meat that just fell off the bone”. Sorry people, these are not great ribs! The only way you can get rib meat to fall off the bone is if you braise or boil them for several hours first, and this is the …