Monday 26 January 2015

Home Cured Bacon (Pancetta).



Making our own bacon is child's play; anyone can do it, anywhere. This simple process ensures that no nasty chemicals make their way into our daily rashers; nor that any water has been introduced to bump-up the weight.

The above piece of Belly Pork is from the thin end; the end without the bones. It probably weighs about 3 kilos; I'm not sure exactly because I bought a whole 7+ kilo Pork Belly, the rest of which is in the freezer. After processing it will probably end-up weighing less than 2.5 Kilos.

How?.... In a bowl mix 2 parts coarse sea salt to one part brown sugar, maybe with some crushed pepper and a pinch of dried herbs. Place a 1cm sprinkling on the bottom of a plastic container, place the Belly on top, then rub on another layer all over. A kilo of the mix should be more than enough.

Leave overnight, then pour off any liquid that has seeped-out from the meat. Rub on any remaining cure mix, then repeat once more over the following 4 or 5 days. After the 5th day, wash off the salt and dry thoroughly with kitchen paper. When perfectly dry I usually cover the whole thing with crushed peppercorns.


Now pierce a corner of the Belly's skin, thread with string, and hang in a cool airy place; leave suspended for a minimum of 2 weeks, after which you could COLD smoke for 24 hours (unfortunately I don't have a cold smoker).

It's probably best to wrap the meat in loose fitting muslin in case of flies. When checking your bacon, you will also notice that it slowly becomes considerably firmer.


That's all there is to it. Slice thinly, and you have your very own streaky bacon/pancetta for breakfast.

N.B. Here in France fresh Belly Pork costs about €2.50 a kilo; cured Bacon costs about €10. 

It should be noted that this dry cure method can produce a particularly hard rind, which is probably best either cut away from the bacon before slicing, or totally removed in one piece; not easy, but worthwhile.

Getting the 'saltiness' correct is a matter of practice.



20 comments:

  1. Move over HFW, there's a new show in town...

    I shall be trying this later today. Why the delay? Have to buy the bacon first!

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  2. You make it sound far too easy. I'm tempted to try though.

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    Replies
    1. I've just had some for my breakfast. I feel all 'pioneerish'.

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    2. Have a go with 50/50 salt/sugar.

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  3. The knife is there. That is about as far as I get with this.

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    Replies
    1. The knife is a 'standard' measuring device. It also shows that's it's MY photo, and not a cheat.

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  4. We are hoping to get a couple of pigs within the month. While our local butcher will "bacon" a side for us I think I must have a go at this too. Your method seems less complicated and more achievable than others I have read.

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  5. Can you freeze it? I just bought too much i think, for my son,I always buy too much.

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    Replies
    1. I imagine it would freeze OK; it doesn't last long enough here for us to try it.

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  6. This looks a good method. Might be worth buying some belly to try it on. I just worry its too damp here.

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  7. And the birds adore the rinds. I think pancetta is far preferable to bacon although we have a very good butcher who dry cures his own reared pork and that too is delicious. Thanks for a recipe as requested!! More please.

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  8. Looks delicious. The problem is here all the pork at the supermarket comes from big producers and it is pumped full of an awful brine to make it all look pink and pretty for the cling wrap packaging. Need to find a local hog farmer.

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  9. Lick ya lips delish. Have to wonder how it would go here in the tropics with the heat, humidity and pests.

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  10. Sounds yummy, Cro! When I got my pig in the autumn, the butcher prepared all the bacon. I may have to ask for the belly next year so I can try this myself.

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  11. The rind is (almost) the best part - crackling, we call it. And sometimes it's deep fried to make 'bacon puffs', I kid you not.

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