PhuketFarang Posted February 18, 2017 Share Posted February 18, 2017 Just finished up curing a garlic/pepper bacon. Sliced and fried it up. Even tho' could use a real meat slicer to make the cuts thinner and more uniform, it still tasted great. Here are before and after frying pics. Delish! Link to comment Share on other sites More sharing options...
zorro1 Posted February 18, 2017 Share Posted February 18, 2017 Just licked the screen Sent from my Redmi Note 3 using Tapatalk Link to comment Share on other sites More sharing options...
anotheruser Posted February 23, 2017 Share Posted February 23, 2017 Details of how you did it or how we can process this information would be useful. Put it in the food porn thread and share how it is made. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted February 25, 2017 Share Posted February 25, 2017 (edited) On 2/24/2017 at 0:39 AM, anotheruser said: Details of how you did it or how we can process this information would be useful. Put it in the food porn thread and share how it is made. yeah...I agree...there's plenty of pork belly around at the local market as well as garlic and peppercorns...what makes yer bacon special? please elaborate, food porn thread?... sure does look good... Edited February 25, 2017 by tutsiwarrior Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 27, 2017 Author Share Posted February 27, 2017 On 2/26/2017 at 2:27 AM, tutsiwarrior said: yeah...I agree...there's plenty of pork belly around at the local market as well as garlic and peppercorns...what makes yer bacon special? please elaborate, food porn thread?... sure does look good... Seasoning pork belly just gives you seasoned pork. You need to have Pink Curing Salt included to make it bacon. Link to comment Share on other sites More sharing options...
puchooay Posted February 28, 2017 Share Posted February 28, 2017 On 27/02/2017 at 8:59 AM, PhuketFarang said: Seasoning pork belly just gives you seasoned pork. You need to have Pink Curing Salt included to make it bacon. Or you can create using regular salt and nitrates. It's all quite simple. Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 28, 2017 Author Share Posted February 28, 2017 (edited) 1 hour ago, puchooay said: Or you can create using regular salt and nitrates. It's all quite simple. I agree... most everything is simple. If you know how. For example, you don't use nitrates like you wrote. That won't work. Edited February 28, 2017 by PhuketFarang Link to comment Share on other sites More sharing options...
puchooay Posted February 28, 2017 Share Posted February 28, 2017 1 hour ago, PhuketFarang said: I agree... most everything is simple. If you know how. For example, you don't use nitrates like you wrote. That won't work. Yes, it does work. NaNO3 or KNO3 work equally well. Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 28, 2017 Author Share Posted February 28, 2017 2 hours ago, puchooay said: Yes, it does work. NaNO3 or KNO3 work equally well. Maybe if you want to make HAM, not Bacon. You need NaNO2. Link to comment Share on other sites More sharing options...
youreavinalaff Posted February 28, 2017 Share Posted February 28, 2017 I cure my own bacon too. I use KNO3. As the pork cures and the bacteria starts to try and infiltrate the O3 changes to O2. That is the nitrite. If you look at the ingredients of the pink curing salt that you use you will see that 4 percent is in actual fact O3. Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 28, 2017 Author Share Posted February 28, 2017 22 minutes ago, youreavinalaff said: I cure my own bacon too. I use KNO3. As the pork cures and the bacteria starts to try and infiltrate the O3 changes to O2. That is the nitrite. If you look at the ingredients of the pink curing salt that you use you will see that 4 percent is in actual fact O3. You're talking about Pink Curing Salt #2, which is for longer curing meats such as Ham, salami, etc.. Pink Curing Salt #1 doesn't contain nitrate, only nitrite. This is for cures for things like pastrami, bacon, etc. Here's a good comparison explanation. And as mentioned in the article, they are NOT interchangeable. http://curedmeats.blogspot.com/2009/04/critical-ingredient-cure-1-and-2.html Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 28, 2017 Author Share Posted February 28, 2017 33 minutes ago, youreavinalaff said: I cure my own bacon too. I use KNO3. As the pork cures and the bacteria starts to try and infiltrate the O3 changes to O2. That is the nitrite. If you look at the ingredients of the pink curing salt that you use you will see that 4 percent is in actual fact O3. And if you don't believe me, check out just about every bacon cure you can find, including:https://www.amazon.com/Curing-Salt-Instacure-Prague-Powder/dp/B00BBIOJ1G https://www.americanspice.com/prague-powder-no-1-pink-curing-salt/ http://www.ebay.com/itm/Meat-Smoking-Pink-Curing-Salt-1-Insta-cure-1-Lb-Cures-400-LBS-/250473892100 https://www.thespicehouse.com/curing-salt http://www.melbournefooddepot.com/buy/pink-salt-cure-1-powder-100g/PS0012 http://www.alliedkenco.com/cure-1-400oz-25lb.aspx https://www.anthonysgoods.com/products/anthonys-premium-pink-curing-salt-1-2lb-batch-tested-gluten-free?variant=4472039427 And on and on... not a single one with nitrate. I guess you could use nitrate but it would be your own type of "bacon" and not what many would call bacon. I also guess you can use #2 but the nitrite that's already in the cure will cure the bacon before the nitrate starts kicking in. So it's basically an inert ingredient. Link to comment Share on other sites More sharing options...
youreavinalaff Posted February 28, 2017 Share Posted February 28, 2017 1 hour ago, PhuketFarang said: And if you don't believe me, check out just about every bacon cure you can find, including:https://www.amazon.com/Curing-Salt-Instacure-Prague-Powder/dp/B00BBIOJ1G https://www.americanspice.com/prague-powder-no-1-pink-curing-salt/ http://www.ebay.com/itm/Meat-Smoking-Pink-Curing-Salt-1-Insta-cure-1-Lb-Cures-400-LBS-/250473892100 https://www.thespicehouse.com/curing-salt http://www.melbournefooddepot.com/buy/pink-salt-cure-1-powder-100g/PS0012 http://www.alliedkenco.com/cure-1-400oz-25lb.aspx https://www.anthonysgoods.com/products/anthonys-premium-pink-curing-salt-1-2lb-batch-tested-gluten-free?variant=4472039427 And on and on... not a single one with nitrate. I guess you could use nitrate but it would be your own type of "bacon" and not what many would call bacon. I also guess you can use #2 but the nitrite that's already in the cure will cure the bacon before the nitrate starts kicking in. So it's basically an inert ingredient. I've been doing it this way for years and never any complaints. We'll have to agree to disagree. Link to comment Share on other sites More sharing options...
PhuketFarang Posted March 1, 2017 Author Share Posted March 1, 2017 11 hours ago, youreavinalaff said: I've been doing it this way for years and never any complaints. We'll have to agree to disagree. Now we can debate the use of yeast in sourdough? :) Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 1, 2017 Share Posted March 1, 2017 (edited) ahhhh...a bacon sandwich on sourdough... vicarious pleasures... Edited March 1, 2017 by tutsiwarrior Link to comment Share on other sites More sharing options...
Tilacme Posted August 20, 2017 Share Posted August 20, 2017 I cure bacon without using sodium nitrate. Cure is by salt and sugar and the results are excellent. Sure you don't get that red coloured meat and, there is a chance it will go bad, but it hasn't happened yet. Sodium nitrate no way. Link to comment Share on other sites More sharing options...
vogie Posted August 20, 2017 Share Posted August 20, 2017 14 minutes ago, Tilacme said: I cure bacon without using sodium nitrate. Cure is by salt and sugar and the results are excellent. Sure you don't get that red coloured meat and, there is a chance it will go bad, but it hasn't happened yet. Sodium nitrate no way. I tried that method before I started using curing salt, it just tasted like salted pork. Link to comment Share on other sites More sharing options...
Tilacme Posted August 20, 2017 Share Posted August 20, 2017 1 minute ago, vogie said: I tried that method before I started using curing salt, it just tasted like salted pork. Thought I would be talking to myself here. Do you mean the deep pack salt method or 5% salt in a curing bag. Certainly the deep pack is uber salty. Where I live I cant source pink salt so have no comparisons. Link to comment Share on other sites More sharing options...
vogie Posted August 20, 2017 Share Posted August 20, 2017 I had trouble getting the curing salt, but found it on ebay, works very well. I believe it is 5%. I do hams with it too. Link to comment Share on other sites More sharing options...
Tilacme Posted August 20, 2017 Share Posted August 20, 2017 49 minutes ago, vogie said: I had trouble getting the curing salt, but found it on ebay, works very well. I believe it is 5%. I do hams with it too. Sounds like you are well ahead of me. I am prosecco and, it sounds like you have nailed prosciutto. Really difficult curing meat in a hot country, how do you get over that. I rely 100% on the fridge. Link to comment Share on other sites More sharing options...
vogie Posted August 20, 2017 Share Posted August 20, 2017 24 minutes ago, Tilacme said: Sounds like you are well ahead of me. I am prosecco and, it sounds like you have nailed prosciutto. Really difficult curing meat in a hot country, how do you get over that. I rely 100% on the fridge. Yes I have an upright fridge which I solely use for the process, usually put the meat in a large food/freezer plastic bag and place in a 3 gallon bucket, then let it do its thing for 5 or 6 days. Don't do large joints of meat, my hams are about 2 or 3kgs, makes great ham sandwiches in homemade bread rolls of course. Link to comment Share on other sites More sharing options...
Tilacme Posted August 20, 2017 Share Posted August 20, 2017 16 minutes ago, vogie said: Yes I have an upright fridge which I solely use for the process, usually put the meat in a large food/freezer plastic bag and place in a 3 gallon bucket, then let it do its thing for 5 or 6 days. Don't do large joints of meat, my hams are about 2 or 3kgs, makes great ham sandwiches in homemade bread rolls of course. 2 or 3 kgs is still pretty big, I buy 2 kgs of belly pork and remove the skin which might lose a third and then cut it in half so I have 2 pieces around 600g. I have rigged up a smoker and can buy jasmin wood chips which works fine. I like unsmoked also but a bit more risky. And I do bake my own rolls also. Link to comment Share on other sites More sharing options...
PhuketFarang Posted October 12, 2017 Author Share Posted October 12, 2017 On 8/20/2017 at 2:53 PM, Tilacme said: Thought I would be talking to myself here. Do you mean the deep pack salt method or 5% salt in a curing bag. Certainly the deep pack is uber salty. Where I live I cant source pink salt so have no comparisons. You can get curing salt (both 1 and 2) here with free delivery.https://thaiartisanfoods.com/shop/pink-curing-salt-number-1/ Link to comment Share on other sites More sharing options...
Tilacme Posted October 24, 2017 Share Posted October 24, 2017 On 12/10/2017 at 4:56 PM, PhuketFarang said: You can get curing salt (both 1 and 2) here with free delivery.https://thaiartisanfoods.com/shop/pink-curing-salt-number-1/ Thank you Link to comment Share on other sites More sharing options...
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