Saturday, 10 January 2015

New Year - New recipes. Updated

I've been out of the loop for a while after a major operation. Although there has been a little creativity in the kitchen it has taken a while for me to get back in my stride. Now the Near Year has arrived and my health is back it is time to get back to the kitchen and this blog.

Over Christmas I tried to make a maple cured bacon but the result was a little too salty. Having reviewed my recipe and carried out a little more research I am trying again. I managed to pick up a nice 2 kg loin of pork in my shopping today at an excellent price  so I decided to use this.

Firstly, I mixed the cure, making it very simple and lower in salt than the last attempt.

The cure.
4 tbsp of caster sugar
4 tbsp of fine sea salt
4 tbsp of maple syrup

Having mixed the ingredients together I washed the pork joint with vinegar. I then coated the joint in the cure and placed it in a vacuum bag. I put the remaining cure into the bag and sealed it. I then placed this in the fridge where it will live for the next 8 days. I will rub and turn the bag each day to ensure the cure coats the joint evenly. I'll wash it off next week and let you know how it tastes.

Well, 7 days have passed so I thought I'd wash the bacon off and have a little taste for lunch. The result, scrummy. A perfect sweet cured bacon. It is currently hanging in the conservatory drying before I slice and pack it. Next time I may add a little nutmeg to the cure just for a little something extra in the taste but it is still my best bacon yet.

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