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Is it Ham or is it Bacon?
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<blockquote data-quote="aroy" data-source="post: 350237" data-attributes="member: 16090"><p>Try making Bacon at home, and you will revise your opinion. Most of the bacon sold today is mass produced stuff full of water and artificial flavour.</p><p></p><p>Just clean the belly/shoulder piece, coat it with salt, pepper and a bit of sugar. Let it cure in either a plastic packet or a container. If is warmer than 10 degrees centigrade, cure it in a refrigerator. After a couple of weeks check if it has shriveled and released a lot of water. If so it is done. Now you can either smoke it, or just keep it in a warm oven for a few hours (ideal 60 degrees, but upto 120 will do). Your bacon is ready. Slice it, fry it and revel in the aroma and taste of your home made bacon.</p><p></p><p>For those who are interested here are step by stem images (taken with cell phone) of making Ham. I do not have those for bacon, but most of the steps are same.</p><p></p><p>[ATTACH]110229[/ATTACH]</p><p>Raw HAM - Thigh</p><p></p><p>[ATTACH]110231[/ATTACH]</p><p>Deboned</p><p></p><p>[ATTACH]110232[/ATTACH]</p><p>Squared</p><p></p><p>[ATTACH]110233[/ATTACH]</p><p>Dry Spices</p><p></p><p>[ATTACH]110234[/ATTACH]</p><p>Ground Spices, salt, garlic, ginger</p><p></p><p>[ATTACH]110235[/ATTACH]</p><p>My brass mortar</p><p></p><p>[ATTACH]110236[/ATTACH]</p><p>Liquid smoke</p><p></p><p>[ATTACH]110237[/ATTACH]</p><p>Meat mixed with spices and but in a bag</p><p></p><p>[ATTACH]110238[/ATTACH]</p><p>Tied tight, so that no liquid spills out</p><p></p><p>[ATTACH]110239[/ATTACH]</p><p>After cure</p><p></p><p>[ATTACH]110240[/ATTACH]</p><p>I put the ham in a container to give it a round shape</p><p></p><p>[ATTACH]110241[/ATTACH]</p><p>Fully in, with a lid of one size smaller container</p><p></p><p>[ATTACH]110242[/ATTACH]</p><p>Lid on</p><p></p><p>[ATTACH]110243[/ATTACH]</p><p>Static press to compress and shape the ham</p><p></p><p>[ATTACH]110244[/ATTACH]</p><p>Into the oven</p><p></p><p>[ATTACH]110245[/ATTACH]</p><p>After cooking at extremely low temperature for 4 hours</p><p></p><p>[ATTACH]110228[/ATTACH]</p><p>This is what all the trouble was for</p></blockquote><p></p>
[QUOTE="aroy, post: 350237, member: 16090"] Try making Bacon at home, and you will revise your opinion. Most of the bacon sold today is mass produced stuff full of water and artificial flavour. Just clean the belly/shoulder piece, coat it with salt, pepper and a bit of sugar. Let it cure in either a plastic packet or a container. If is warmer than 10 degrees centigrade, cure it in a refrigerator. After a couple of weeks check if it has shriveled and released a lot of water. If so it is done. Now you can either smoke it, or just keep it in a warm oven for a few hours (ideal 60 degrees, but upto 120 will do). Your bacon is ready. Slice it, fry it and revel in the aroma and taste of your home made bacon. For those who are interested here are step by stem images (taken with cell phone) of making Ham. I do not have those for bacon, but most of the steps are same. [ATTACH=CONFIG]110229._xfImport[/ATTACH] Raw HAM - Thigh [ATTACH=CONFIG]110231._xfImport[/ATTACH] Deboned [ATTACH=CONFIG]110232._xfImport[/ATTACH] Squared [ATTACH=CONFIG]110233._xfImport[/ATTACH] Dry Spices [ATTACH=CONFIG]110234._xfImport[/ATTACH] Ground Spices, salt, garlic, ginger [ATTACH=CONFIG]110235._xfImport[/ATTACH] My brass mortar [ATTACH=CONFIG]110236._xfImport[/ATTACH] Liquid smoke [ATTACH=CONFIG]110237._xfImport[/ATTACH] Meat mixed with spices and but in a bag [ATTACH=CONFIG]110238._xfImport[/ATTACH] Tied tight, so that no liquid spills out [ATTACH=CONFIG]110239._xfImport[/ATTACH] After cure [ATTACH=CONFIG]110240._xfImport[/ATTACH] I put the ham in a container to give it a round shape [ATTACH=CONFIG]110241._xfImport[/ATTACH] Fully in, with a lid of one size smaller container [ATTACH=CONFIG]110242._xfImport[/ATTACH] Lid on [ATTACH=CONFIG]110243._xfImport[/ATTACH] Static press to compress and shape the ham [ATTACH=CONFIG]110244._xfImport[/ATTACH] Into the oven [ATTACH=CONFIG]110245._xfImport[/ATTACH] After cooking at extremely low temperature for 4 hours [ATTACH=CONFIG]110228._xfImport[/ATTACH] This is what all the trouble was for [/QUOTE]
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