IMPORTANT UPDATE 25/04/22 - All of the guides etc. are now at https://www.localfoodheroes.com/ the links are later in the thread but since we are seeing interest again I've edited the OP.

 

As a Brit I like my bacon sliced a bit thicker than is commonly available here at a sensible price. I'd also rather have "back bacon" not the "streaky" which seems the norm.

 

So I had a go at curing my own.

 

Instructions here http://www.localfoodheroes.co.uk/?e=541 do follow the quantities accurately.

 

Prague Powder #1 from Lazada - https://www.lazada.co.th/products/i168877082-s209361163.html

Ziploc bags, Lazada again (I got the biggest I could find) - https://www.lazada.co.th/products/i2330372790-s7881063502.html

I left out the optional sodium ascorbate 'coz I couldn't find it.

 

Pig loin from makro, looked for a piece with a bit of fat. I did just a 1kg piece just in case it went wrong, this was a mistake, should have done more 

 

After 6 of the longest days in my life we have a result.

 

Looks, smells and tastes just like the real thing.

 

 

 

 

Deemed totally acceptable by Madam, we've nearly scoffed the lot already.

 

Hand slicing, even with Madam's razor sharp cleaver wasn't perfect. Slicing machine on order.

 

 

 

Your next project. Prosciutto. Takes 6 weeks +.

That looks delicious and doesn't seem beyond my capabilities.  I'll give it a shot when I'm living in a more convenient and comfortable home.  But... I'll have to call it "Canadian bacon" so my American friends can understand.

 

What... you don't have a solar stove?

8 minutes ago, norfolkandchance said:

Your next project. Prosciutto. Takes 6 weeks +.

 

We lived in Italy for several years (I met my Thai wife in Rome!). I really like prosciutto but I'd go up the wall waiting 6 weeks for it ???? 

 

Now I'm drooling at the thought of prosciutto, artisan mozzarella-di-buffala and fresh bread with a bottle (or two) of the local liquid on a Sunday lunchtime. Watching the poor fools getting hitched at the local church.

 

25 minutes ago, Crossy said:

 

We lived in Italy for several years (I met my Thai wife in Rome!). I really like prosciutto but I'd go up the wall waiting 6 weeks for it ???? 

 

Now I'm drooling at the thought of prosciutto, artisan mozzarella-di-buffala and fresh bread with a bottle (or two) of the local liquid on a Sunday lunchtime. Watching the poor fools getting hitched at the local church.

 

Happy Days. I have a place in rural Basilicata overlooking the sea. Been stuck here since Apl 20. Missing all the local delicacies. Especially the 15 % Merlot at €10 a litre.

Oops. 5 litre’s

I do exactly the same but 2kg at a time, and add some Liquid Smoke to the curing salt, and rub some in before the oven. I forget where I got it, on T 'internet somewhere.

The Sodium Ascorbate mentioned in the recipe is E330, Citric Acid, so I guess a squeeze of lemon might suffice.

1 hour ago, Crossy said:

Instructions here http://www.localfoodheroes.co.uk/?e=541 do follow the quantities accurately.

 

Just had a look here, where it has you mixing up 220 gm of cure, but only using 60 gms of it, For me Salt x (45gm), sugar x 15 gm, Prague x 0.333 for a 2kg loin. 

It does not mention any 'cooking"" ie a few hours at very low temperature, about 60 C. Does it not need that?

Chill it for a few days, then get your sharp knife out, keep fingers out of the way, and slice it CAREFULLY.

Cling film 4 rashers at a time so enough for a good butty, on your home-made ciabotta rolls of course. 

 

1 hour ago, Crossy said:

Looks, smells and tastes just like the real thing

It IS the real thing. Supermarket stuff is a copy.

If you have accurate scales you can use the smaller quantities of cure etc. You need to be able to measure 2.5g of cure per kg. Not got accurate scales, mix the larger quantity and keep what you don't use for next time.

 

Bacon gets sliced and fried!

Looks fantastic, btw,which slicer are you looking at?

Just now, james.d said:

Looks fantastic, btw,which slicer are you looking at?

 

Cheap and cheerful https://www.lazada.co.th/products/i989076031-s6199684323.html

 

Madam said she didn't want one of the manual "slice when frozen" ones. We shall see how well it does the job.

 

Ah man, that 3rd pic with the hash browns is a sight for sore eyes.

 

Inspirational post - its just sometimes we have so many projects - every year I promise myself I will make Logan jam, I got as far as the jars.

1 minute ago, recom273 said:

Ah man, that 3rd pic with the hash browns is a sight for sore eyes.

 

It's soooo easy and pretty idiot proof. JFDI !!

 

14 minutes ago, recom273 said:

Inspirational post - its just sometimes we have so many projects - every year I promise myself I will make Logan jam, I got as far as the jars.

 

My lady is often the driving influence.

 

A couple of months back she took delivery of a pickup load of over-ripe pineapples for pretty much nothing. Operations with her cauldron (no broomsticks involved) converted them into saleable pineapple jam.

 

Same with a surfeit of mangoes, jam made before I got a look-in to make mango chutney ????

 

We don't need the $$$, I think she gave most of the jam away to the villagers. In these difficult times everyone needs all the help they can get.

 

10 hours ago, Crossy said:

As a Brit I like my bacon sliced a bit thicker than is commonly available here at a sensible price. I'd also rather have "back bacon" not the "streaky" which seems the norm.

 

So I had a go at curing my own.

 

Instructions here http://www.localfoodheroes.co.uk/?e=541 do follow the quantities accurately.

 

Prague Powder #1 from Lazada - https://www.lazada.co.th/products/i168877082-s209361163.html

Ziploc bags, Lazada again (I got the biggest I could find) - https://www.lazada.co.th/products/i2330372790-s7881063502.html

I left out the optional sodium ascorbate 'coz I couldn't find it.

 

Pig loin from makro, looked for a piece with a bit of fat. I did just a 1kg piece just in case it went wrong, this was a mistake, should have done more 

 

After 6 of the longest days in my life we have a result.

 

Looks, smells and tastes just like the real thing.

 

 

 

 

Deemed totally acceptable by Madam, we've nearly scoffed the lot already.

 

Hand slicing, even with Madam's razor sharp cleaver wasn't perfect. Slicing machine on order.

Well done @Crossy. Looks great. It would be even better with a couple of sausages, black pudding and half a tin of baked beans.

Great post, Crossy. Thank you!

On 8/14/2021 at 11:36 AM, gamb00ler said:

What... you don't have a solar stove?

 

Madam has a charcoal fired hob, it makes fantastic chips (french fries) as it has so much energy the oil barely chills when they go in. We also have a wimpy LPG hob of course.

 

Whilst it's not exactly low pollution when starting up it is carbon-neutral. The charcoal comes from sustainable wood (forestry thinnings), is burned in the traditional manner (using "traditional" oil-drums) and delivered by a chap on a bicycle.

 

You guys should be watching couredicioccolato on YouTube. He was in Thailand but back in Italy now. Every recipe is a winner. Banana and mango wine, ginger beer and candy, cured meats and homemade cheeses, limoncello and ameretto he does it all simply and delicious.

On 8/14/2021 at 5:32 AM, norfolkandchance said:

Your next project. Prosciutto. Takes 6 weeks +.

Whats the difference between this and Parma ham. When i was a youngster i worked at a delicatessen within a supermarket where we sliced our own bacon. Guy used to come in and ask for it to be sliced on number one ( could only slice on number 3 without shredding the bacon) every month he would come in and ask the same and i would tell him the same and cut it on 3. He was obviously eating it raw so i tasted some too. Years later on a cruise i was given some Parma ham and surprise surprise it tasted exactly like raw bacon., pushing it away i  could not believe people were fighting over who was going to have my raw meat /bacon

On 8/14/2021 at 12:26 PM, KannikaP said:

I do exactly the same but 2kg at a time, and add some Liquid Smoke to the curing salt, and rub some in before the oven. I forget where I got it, on T 'internet somewhere.

The Sodium Ascorbate mentioned in the recipe is E330, Citric Acid, so I guess a squeeze of lemon might suffice.

Ascorbate is used to retain the original color. More likely used in sliceable products like cooked ham than products that are one sized portions like sausages. For home use you wouldn't need ascorbate at all. 

In Chiang Mai available at the 'chemistry' store on Suthep Road opposite Neurological Hospital.

Great result Crossy. 

So-o-o ...... where was it you said that you  lived?

2 hours ago, Dene16 said:

Whats the difference between this and Parma ham. When i was a youngster i worked at a delicatessen within a supermarket where we sliced our own bacon. Guy used to come in and ask for it to be sliced on number one ( could only slice on number 3 without shredding the bacon) every month he would come in and ask the same and i would tell him the same and cut it on 3. He was obviously eating it raw so i tasted some too. Years later on a cruise i was given some Parma ham and surprise surprise it tasted exactly like raw bacon., pushing it away i  could not believe people were fighting over who was going to have my raw meat /bacon

Same Same but different. Parma ham can be cured for over a year and up to 3 years. Bacon is normally cured with Prague #1 and then cooked. While Prosciutto is cured with #2 and eaten raw.

I have a childhood memory of going shopping for my mum and ordering bacon cut on number 6.

On a trip to Sardinia once we sat down for lunch and ordered  Antipasto. It arrived with meats and cheeses and included Casu Martzu ( soft cheese with maggots ). Not for the feint hearted.

On 8/14/2021 at 12:26 PM, KannikaP said:

I do exactly the same but 2kg at a time, and add some Liquid Smoke to the curing salt, and rub some in before the oven. I forget where I got it, on T 'internet somewhere.

The Sodium Ascorbate mentioned in the recipe is E330, Citric Acid, so I guess a squeeze of lemon might suffice.

How about give it a real smoking 

1 minute ago, ChiangmaiMax said:

How about give it a real smoking 

I tried to do it with some wood chips on a tray in the oven and alu foil round the meat. But at 60C, no smoke came off the wood as it wasn't hot enough and I didn't want to cook the bacon. I have seen home made smokers, but can't be bothered, the liquid stuff is OK for me.

Its a slippery slope that starts with bacon. The gateway to ham, sausage, salami then the hard core....cheese.

 

The 'River Cottage' has a book on curing meats (some recipes also on the web) that do not use nitrate or nitrite. I use their dry cure bacon recipe and have not bought bacon for nearly 3 years.

 

My best product was Nduja (soft spicey spreadable salami).

An off topic trolling post has been removed.

 

Not the best of ideas to troll a thread started by a mod, like everyone else we get notifications when someone posts.

Great Post Crossy

I am going to give this a try, as that Bacon looks to be " Gurt Lush "

I wouldnt buy a slicer. Its rustic Bacon, keep it that way and slice with a Machete.

On 8/14/2021 at 11:37 AM, Crossy said:

 

We lived in Italy for several years (I met my Thai wife in Rome!). I really like prosciutto but I'd go up the wall waiting 6 weeks for it ???? 

 

 

But you only need to wait six weeks once...and can surely make do with your new-found tasty bacon till then...

 

Next batch instead of double bacon do half bacon, half prosciutto...week later same again.  Repeat for five weeks, at which point the prosciutto conveyor will start to spit out product...

 

PH

On 8/14/2021 at 2:56 PM, KannikaP said:

The Sodium Ascorbate mentioned in the recipe is E330, Citric Acid, so I guess a squeeze of lemon might suffice.

Sodium Ascorbate is not E330 or Citric Acid.

 

It's E301, a sodium salt of Ascorbic acid (Vitamin C)

 

Food Additives: Acids, Antioxidants & Salts E300-E385 (foodreactions.org)