My bacon

Charcuterie and Deli Arts
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food&fish
Posts: 799
Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

My bacon

Post by food&fish » Wed May 09, 2012 8:46 pm

heres the bacon i did a while ago cured with misty gully bacon cure then smoked in the Birkman smoker then sliced
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gnol
Posts: 1138
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: My bacon

Post by gnol » Wed May 09, 2012 8:53 pm

Very nice.
Reminds me I need to make some more.
is that cut belly with the loin?
Just trying to work out what I need to ask for.

titch
Posts: 5727
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: My bacon

Post by titch » Wed May 09, 2012 8:55 pm

Very Nice.
Cheers.
Titch
Cheers
Titch

food&fish
Posts: 799
Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

Re: My bacon

Post by food&fish » Wed May 09, 2012 8:57 pm

gnol wrote:Very nice.
Reminds me I need to make some more.
is that cut belly with the loin?
Just trying to work out what I need to ask for.
Just told the local butcher i needed pork to make bacon he gets a whole pig delivered in mondays

gnol
Posts: 1138
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: My bacon

Post by gnol » Wed May 09, 2012 9:07 pm

food&fish wrote:
gnol wrote:Very nice.
Reminds me I need to make some more.
is that cut belly with the loin?
Just trying to work out what I need to ask for.
Just told the local butcher i needed pork to make bacon he gets a whole pig delivered in mondays

Thanks f&f. Sounds like any butcher should know.
*note to self. do not ask for this at Tasman meats as it will confuse them.

trentski
Posts: 512
Joined: Wed Dec 28, 2011 9:07 pm
Location: Melbourne

Re: My bacon

Post by trentski » Wed May 09, 2012 9:15 pm

gnol wrote: *note to self. do not ask for this at Tasman meats as it will confuse them.
I've asked for a few different cuts at the Tasman in Brooklyn an dthe guys there have always known what I'm talking about. Last one was when I asked for Chuck Roast and he took me to where they had the Pot Roast and said "here it is" :D

gnol
Posts: 1138
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: My bacon

Post by gnol » Wed May 09, 2012 10:41 pm

trentski wrote:
gnol wrote: *note to self. do not ask for this at Tasman meats as it will confuse them.
I've asked for a few different cuts at the Tasman in Brooklyn an dthe guys there have always known what I'm talking about. Last one was when I asked for Chuck Roast and he took me to where they had the Pot Roast and said "here it is" :D
Dont know mate. Maybe they are too busy to care here at Werribee.
I'll give it a shot and see what eventuates.

food&fish
Posts: 799
Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

Re: My bacon

Post by food&fish » Thu May 10, 2012 4:09 am

Tasman at Melton are good

magic1
Posts: 201
Joined: Sun Mar 13, 2011 2:26 pm
Location: Perth

Re: My bacon

Post by magic1 » Thu May 10, 2012 9:23 am

how good is it to have a meat slicer!

makes life easy :)

GarthFader
Posts: 124
Joined: Mon Feb 03, 2014 4:38 pm

Re: My bacon

Post by GarthFader » Sat Feb 22, 2014 3:57 pm

Sorry to dig up an old thread...

I'm looking at making bacon using a rolled pork loin. I'm wondering if the dry cure then smoking to 68ºC as recommended results in a cooked product? Do you still fry it before eating?

And sorry if this is a stupid question, but the regular bacon you buy at the supermarket, would i have been wet cured, and not smoked at all?

Nath
Posts: 2124
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

My bacon

Post by Nath » Sat Feb 22, 2014 4:00 pm

Hi Garth. Have a search on the site there are some good threads on making bacon. Although some a little confusing. If you hot smoke the bacon then you don't nessecarily need to fry before eating, although still recommended. If you cold smoke you will definately need to cool before eating. Search for my threads "Naths dry cured bacon" or something like that, I explained how I did it.


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Nath

Luclison
Posts: 3
Joined: Fri May 18, 2018 1:34 pm

Re: My bacon

Post by Luclison » Sat May 19, 2018 1:41 pm

gnol wrote:
Wed May 09, 2012 9:07 pm
food&fish wrote:
gnol wrote:Very nice.
Reminds me I need to make some more.
is that cut belly with the loin?
Just trying to work out what I need to ask for.
Just told the local butcher i needed pork to make bacon he gets a whole pig delivered in mondays

Thanks f&f. Sounds like any butcher should know.
*note to self. do not ask for this at Tasman meats as it will confuse them.
It is the Belly and loin, this one an the shoulder side (which is more Juicy :wink: )

Luclison
Posts: 3
Joined: Fri May 18, 2018 1:34 pm

Re: My bacon

Post by Luclison » Wed May 23, 2018 2:38 pm

It's looks great, ...I think I have some cure for it somewhere that came with the Misty gully smoker, I should try


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