Home made honey and mustard bacon

[billd766]

I just finished slicing up and bagging about 3 kg of honey and mustard bacon.

Easy to make and after a couple of tries you can modify it to your own taste.

I will probably try it out for lunch midweek.

Some of the slices from the middle look a bit like gammon as I used part of belly pork with the fat mostly on the top.

Bacon-honey mustard cure.doc

[firefox999uk]

Billd, that looks like a nice piece of belly, the stuff we get here in Mahasarakham are more fat streaks in the middle of the joint,

I agree that your middle cuts do look like gammon.(very nice).

I only do belly about a 1kg or so at a time (only me eats it). I have a piece due to come out of the fridge tomorrow;

I usually do a dry rub but it’s the first time I’ve done it in brine so I’ll to see what its like.

(the brine is Brown Sugar, Salt and sliced apple and of course water.)

I will give your recipe a go next time round…nothing ventured nothing gained so to speak.

Hope you enjoy. And cheers for the recipe.

Have a Nice Day.

[meatboy]

I made honey and mustard ribs yesterday yummeeeeeeeeeeeeeee.so I will try the recipe for bacon,

I used honey,mustard seeds,mustard powder,coriander seeds,apple cider vinegar,brown sugar,4cloves garlic and tom.ketchup.all blended together.

so for the bacon I will leave out the ketchup and add salt.

the cut of bacon is the hand a bit more leaner than the belly.

[billd766]

Maybe these pictures will help to identify the cuts you want.

I tell my wife what I want and give her the picture and she tells the pork lady. If she doesn't have it she calls her local provider and it turns up a few days later.

Some cuts (the more expensive ones) aren't always available at the local market but can be got to order up here.

[firefox999uk]

Billd thanks for the jointing chats i will print it off.

Well sorted the bacon in brine out this morning, bit disappointed.

I always cut off and cook a couple of slices as a taster, and i found it

a tad salty. So I steeped it in cold water for a couple of hours, it seems

OK now

Carn’t understand it as it is the same mix that I use as a rub and that’s

Always ok.

So I think I’ll stick with the dry rub.

I had forgot that I also put in a small piece of pork loin, so I steeped that

as well, I then boiled it with a cut up onion for about an hour…..Beautiful

Had it for tea with a salad

Home grown lettuce, home grown Toms, home pickled beetroot, home made

mango chutney, chick pea(se) pudding, eggs from FILs farm…The cheese

was a present from a very good Danish friend of mine. And of course

Home made bread.

Yummley.

Have A Nice Day.

[meatboy]

Billd thanks for the jointing chats i will print it off.

Well sorted the bacon in brine out this morning, bit disappointed.

I always cut off and cook a couple of slices as a taster, and i found it

a tad salty. So I steeped it in cold water for a couple of hours, it seems

OK now

Carn’t understand it as it is the same mix that I use as a rub and that’s

Always ok.

So I think I’ll stick with the dry rub.

P1000116.JPG

I had forgot that I also put in a small piece of pork loin, so I steeped that

as well, I then boiled it with a cut up onion for about an hour…..Beautiful

P1000118.JPG

P1000120.JPG

Had it for tea with a salad

P1000124.JPG

Home grown lettuce, home grown Toms, home pickled beetroot, home made

mango chutney, chick pea(se) pudding, eggs from FILs farm…The cheese

was a present from a very good Danish friend of mine. And of course

Home made bread.

Yummley.

Have A Nice Day.

don't you want to share with me,looks like you been raiding my fridge.

at first I found if I didn't soak the brined bacon in cold water it was very salty.

[billd766]

Billd thanks for the jointing chats i will print it off.

Well sorted the bacon in brine out this morning, bit disappointed.

I always cut off and cook a couple of slices as a taster, and i found it

a tad salty. So I steeped it in cold water for a couple of hours, it seems

OK now

Carn’t understand it as it is the same mix that I use as a rub and that’s

Always ok.

So I think I’ll stick with the dry rub.

P1000116.JPG

I had forgot that I also put in a small piece of pork loin, so I steeped that

as well, I then boiled it with a cut up onion for about an hour…..Beautiful

P1000118.JPG

P1000120.JPG

Had it for tea with a salad

P1000124.JPG

Home grown lettuce, home grown Toms, home pickled beetroot, home made

mango chutney, chick pea(se) pudding, eggs from FILs farm…The cheese

was a present from a very good Danish friend of mine. And of course

Home made bread.

Yummley.

Have A Nice Day.

The pork loin looks tasty.

2 quick questions for you.

Where and how did you get the beetroots and the pickling brine and do you have the recipe for mango chutney.

I am not sure if my wife is trying to kill me off or extend my life as she keeps subtituting salad (but no tomatoes) for french fries.

I enjoy it but I can't seem to assemble a salad properly.

[meatboy]

beetroot in makro,I done 2 jars last week its not expensive.

my boiling liquid, 1x vinegar,2 x water,1xtbl.spoon sugar.boil 30-45mins depending on size.leave to cool before peeling.

spices, cinnamon, cloves,nutmeg,star anise,1chilli and salt.boil 5mins.

leave it to cool slice the beetroot and jar it.i have kept them in the fridge for 5months or more.

[firefox999uk]

Drat, seems Meatboy beat me to it…Yes he’s right Makro, if I remember rightly

3 kg cost me 90 odd baht

First time I was in Makro (Khon Kaen and 70 km away) was about 5 weeks ago, killing time after dropping my Danish friend at the airport and waiting to pick the niece up at the university…..Well I was like a kid in a candy shop stuff I’d not had available for yonks…..12,000 baht later our lass dragged me out of the place.

Here are the recipes that I used as a guide line, (changed to suit my taste)

pickling beetroot - traditional way.pdf

From the recipe for the beetroot I amended it by,

Half a cup of white sugar and half a cup of brown sugar

Used half a teaspoon of black and half a teaspoon of white pepper corn (not crushed)

¾ teaspoon of all spice

1.5 inches of Cinnamon stick

2 bay leaves.

Indian Mango Chutney Recipe - The Daring Gourmet.pdf

From the recipe for Mango Chutney I amended it by,

Cutting out the chilli (Carn’t stand the burning)

Added 1 onion

Added 3 to 4 small apples

Added ½ a red pepper

I cut the mango into about 1 inch cubes and used about 1kg (flesh weight)

For the mango you might be to late, I think they will be out of season now

Or our lass has picked them all 5555

Hope this is some help to you.

Have a Nice Day.

[Boyce]

Was 3 Days long enough in the cure build ??

and did you use brown sugar.

[billd766]

beetroot in makro,I done 2 jars last week its not expensive.

my boiling liquid, 1x vinegar,2 x water,1xtbl.spoon sugar.boil 30-45mins depending on size.leave to cool before peeling.

spices, cinnamon, cloves,nutmeg,star anise,1chilli and salt.boil 5mins.

leave it to cool slice the beetroot and jar it.i have kept them in the fridge for 5months or more.

I remember when I were a lad my Mum cooking beetroot and me from the pot.

Hint, saying No Mum it wasn't me is a bit tricky when your fingers are stained with beetroot juice.

[billd766]

Was 3 Days long enough in the cure build ??

and did you use brown sugar.

Bugger. I meant to get some bacon out of the freezer this morning but I forgot. Tomorrow will have to do perhaps with a pair of Makro smoked German sausages.

Yes I used brown sugar as I found the white stuff isn't so good for cooking.

[billd766]

Was 3 Days long enough in the cure build ??

and did you use brown sugar.

This time I left it in for 4 days (I forgot it) and yes I used brown sugar.

I had a piece of gammon size for lunch today and I could taste the honey byt not the mustard powder. Next time I will put in extra but up here in rural Thailand it is hard to find some things.

In BigC I can get wasabi powder but mustard is not a big thig for Thais so I either ask a mate down Pattaya way to send me some or go to BKK on a trip for the hard to find bits.

Fortunately I am visiting the UK embassy on 21st July so I will pick up a lot of hard to get stuff then.

[Boyce]

Anyone used this nitrate brine salt ref 62110 from this place just wondering about the results fron the salt.

http://www.royalgroupphuket.com/

[umbanda]

Guys...Your postings make think in quit my diet.

No fair.

[billd766]

Anyone used this nitrate brine salt ref 62110 from this place just wondering about the results fron the salt.

http://www.royalgroupphuket.com/

I got about 5 kg from them indirectly through my mate down in Nakhon Sawan.

It works great for me but looking at their site tonight they seem to have sold out of the 1 kg packs.

[billd766]

Guys...Your postings make think in quit my diet.

No fair.

Eat and enjoy. You only get one shot at life so make the best of it.

[GaryB1263]

Damn. I wish I had a house. I would love to try some of these recipes.

Billd.....you are so right! I eat what I want and I honestly confess to my Dr when I see him.

[meatboy]

got 2kilo of belly to give billds honey and mustard recipe a try.

can anyone tell me what is it with chicken wings dearer than breasts.

pork ribs 175bht.a kilo,yet belly pork 146bht a kilo.