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| Non Diving Posts: Discuss Making bacon... in the Non-Diving Related Forums forums: Well, as the cold winter nights draw in I thought I'd try some home curing. You will need: 1Kilo salt ... |
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30-10-05, 11:56 AM
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| Making bacon... Well, as the cold winter nights draw in I thought I'd try some home curing. You will need: 1Kilo salt 20g sugar (soft brown) 2 teaspoons of saltpetre bayleaves (finely chopped) Pork belly I used organic as it's kinder to the animals... Mix all the cure ingerdients in a bowl.  Get your pork and remove the bones... Mmmm Spare ribs   Rub the cure all over the meat  Place in a non metallic container  Save the remaining cure for tomorrow  Cover and put in the garage with the rest of the dive kit  Tomorrow I'll drain the juices being leached out of the pork, apply more cure and keep repeating as necessary. Mmmm Lovely.
__________________ Luke Siltwalker, rebelling against black kit Team bunny. Depth before dishonour.      |
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30-10-05, 12:48 PM
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| Getting hold of the saltpetre can be a pain though. Just 'cos it's used to make gunpowder... It's also been implicated in gastric cancer so I guess you have to use the minimum possible amount.
__________________ When the mariner has been tossed for many days in thick weather, and on an unknown sea, he naturally avails himself of the first pause in the storm, the earliest glance of the sun, to take his latitude, and ascertain how far the elements have driven him from his true course. Let us imitate this prudence, and, before we float farther on the waves of this debate, refer to the point from which we departed, that we may at least be able to conjecture where we now are. |
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30-10-05, 01:26 PM
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 That really takes the bacon!!!!! I see a flourishing YD cooking Forum in the offing( tongue firmly placed in cheek) DIR how to cure your bacon? I can see a PADI speciality in this!!!!!
__________________ http://www.yorkshire-divers.com The secret of life is honesty and fair dealing..if you can fake that, you've got it made. (Groucho Marx) |
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