Piece of pea have a look at Paul Peacocks book on meat cureing
I do my own bacon unbelievabally easyPosted 8 years ago
also try this lot
The sweetcure is realy nicePosted 8 years ago
Is home cured cheaper/better/just different?
I remember Dad’s first attempt at home brewed beer was cheaper until he realised it tastes cack and threw it away.
A colleague where I used to work invested in some proper kit and made some really great beer but if you factored in the cost of equipment it was £30 a pint for the first few batches.
Both enjoyed doing it which was their main motivation. Is home cured meat done for cost, flavour or fun?Posted 8 years ago
why bother when bacon and ham is so easily available on the high street, many people would say. The answer is simple. Modern curing techniques quickly inject preserves into the meat, making the end product salty and heavier. Old methods take time to extract water from the meat using salt, marinades and/or air, making it lighter. As meat is sold by the kilo and time is money, it is obvious which method has become the most popular.
Doing it at home means you know what has gone in to it, so no chemicals etc etc.Posted 8 years ago
WCA sorry but on this one you are wrong by using the correct cures the results are superb if you do not believe me if you are in Devon drop in and I will do you a bacon and egg (fresh from my chix)butty and you WILL change your mind
Joxster give them a ring 10kg of cure cost me about £22 and you only use 100g per kg of meat so the cost of cureing is 22p per kgPosted 8 years ago
saladdodger – Not saying it is better or worse, I was asking. I am tempted to try it. I tried both hot and cold smoking but didn’t rate the results – to the point of throwing away 6 fish.
If you email me the recipe you used and 100g of the curing stuff I will buy you the equivalent value in beer at the Big Bike Bash!Posted 8 years ago
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