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 …

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 …

Salt Beef / Pastrami

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Making your own authentic Salt Beef is fairly easy – particularly if you use the equilibrium brining technique described below. I recommend using Weschenfelder’s superb cure mix. It’s essentially just right blend of salt and nitrates to do the job and produce that lovely pink colour. If you don’t wan to buy a bag of that, you can use a …

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 …