Aussie BBQ Forum

heres the bacon i did a while ago cured with misty gully bacon cure then smoked in the Birkman smoker then sliced

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.

Very Nice.
Cheers.
Titch

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

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.

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"

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"

Dont know mate. Maybe they are too busy to care here at Werribee.
I'll give it a shot and see what eventuates.

Tasman at Melton are good

how good is it to have a meat slicer!

makes life easy

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?

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.


Sent from my iPhone using Tapatalk

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 )

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