odin
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Laxing out in the land of Rugby, Hunting and Fishing.
Posts: 726
ATN Products Owned: Smart HD Optics
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Post by odin on Oct 11, 2016 2:42:34 GMT -8
Here is the result of the last trip. One of the 3 pigs into bacon. Whole pig Maple cured for 2 weeks in the smokehouse and ready for the good stuff. Slicing the smoked bacon The result @ 40lb of very lean tasty bacon and the packing session to seal in that great taste. Front legs done as maple hams.
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Dr. Detector
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ATN Products Owned: Smart HD Optics
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Post by Dr. Detector on Feb 15, 2017 7:28:28 GMT -8
Love it!
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odin
Expert Contributor
Laxing out in the land of Rugby, Hunting and Fishing.
Posts: 726
ATN Products Owned: Smart HD Optics
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Post by odin on Mar 11, 2017 11:48:43 GMT -8
New batch of bacon at the start of processing.
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smoke
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Post by smoke on Apr 16, 2017 3:29:13 GMT -8
I would be interested in a detailed write-up of this if you would Sounds like something I will try
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smoke
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Posts: 183
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Post by smoke on Apr 16, 2017 3:30:02 GMT -8
I would be interested in a detailed write-up of this if you would Sounds like something I will try
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odin
Expert Contributor
Laxing out in the land of Rugby, Hunting and Fishing.
Posts: 726
ATN Products Owned: Smart HD Optics
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Post by odin on Apr 19, 2017 2:11:51 GMT -8
Its a lot simpler than most people believe. For the curing salts these days I tend to use 'off the shelf' Bradley product - in this case Bradley maple Cure. 3 tablespoons or 45ml per 5 lb 2.25kg of meat (this ration is very important and must be accurate) I then add 1 teaspoon each of Garlic (minced) Onion flakes, ground white pepper. I mix this with 100 to 200ml of pure maple syrup to make a wet paste.
Put the meat into a bag along with the paste mixture and vac seal. I find vac packing it gives a better even cure through the meat.
Turn each day and rub the paste around over the meat through the plastic. Keep in Fridge. General rule of thumb is 1 week of cure for every inch thick the meat is. ie 3 inches - 3 weeks. You will notice that the paste will get more liquid through the process, this is the natural displacement of moisture in the meat as the salts work in. When cured take the meat out of the bag and give it a good wash. Place in the fridge overnight covered by a towel. Cold smoke with your favorite wood for @ 6 hours. I like bourbon oak barrels - imparts a nice taste. Put back in the fridge overnight uncovered. Next day put into freezer for @ 2-3 hours to firm up the meat, then slice and vac pack. You will end up with some very nice traditional product that will not shrink when you cook it like the commercial crap in the shops does these days.
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Dr. Detector
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ATN Products Owned: Smart HD Optics
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Post by Dr. Detector on Jan 3, 2018 5:19:17 GMT -8
Odin - I love the natural pork tutorial! I am trying to find some wild pigs to hunt so I can try as well...
"Doc"
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