Ive got a 1.2kg piece of pork belly. Does anyone have a brine recipe they would like to share with me please! (and is artisan salt ok to use!)
vmax2,
Dec 23, 1:30am
Hi angel.I knew of someone who tried making their own bacon.Stuck it in the bath and kept salting it every day I think.It was a long process.Sorry don't have a recipe.
245sam,
Dec 23, 1:37am
angel404, when are you wanting the bacon for! As vmax has advised "It is (was) a long process" - both my late Dad and late in-laws used to cure their own ham and bacon and that process took weeks not just a few days.From memory the quickest is pickled pork, followed by ham, then bacon.:-))
Hey all im not waiting it for any day in particular. Just whenever its ready! Ive googled it and so I know it takes ages and thats cool. But most recipes on the net use salt peter which im wanting to avoid.
fogs,
Dec 23, 10:55am
I have used Wendyl Nissen's recipe it is very easy and very nice, The only thing I am doing differantly is I am washing the salt off before cold smoking, It takes 4 daysfrom start to finish no soaking in brine, Easy and delicious amazing how when you cook it there is no spitting as it has been dry cured. http://www.nzwomansweekly.co.nz/food/:///food/how-to-make-homemade-bacon/
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