Thursday 11 December 2014
Doing The Bacon
Today I was still sorting through the pork, much to Kara's delight
I got started dry curing the bacon cuts
Streaky bacon is made from belly pork, I cut the belly into 2 bits
rubbed in a smoked dry cure, the smell was wonderful, I haven't used this cure before,
The instructions say to vac pack the bacon in the cure, you then leave it somewhere cold and turn it every 2 days, it should be ready in a week.
I did four packs of this bacon, the others I will do with the cure I done before and air dry it.
I also got the ribs all packed today, and some of the joints packed as well.
Over the week end I want to do the hams.
I did order with all seasonings a bag sealer
Its been brilliant there is nothing worse than trying to tie up bags with slippy hands, I think this is something I will get a lot of use out of.
While I am doing this post the installers who put the Rayburn in are back out again, when I was clearing up last night I came across an issue
the enamel has been chipped, there is a few other things as well, I was reading the installation manual last night after the left and realised they had put a corrosion inhibitor in, I knew they hadn't because they didn't go in the attic to access the header tank, also part of the insulating fire brick around the flue fell out last night as the Rayburn warmed up, so they are back putting things right.
Right time to see what those men are up to in my kitchen.