Are you aching to make bacon? Wet cure

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" rowspan="2" width=210 BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="0a58dfc3.jpg"> <div> <A HREF="id95.htm" TARGET="_top" TITLE="Recipes"><U><B><U>BACK TO RECIPES</U></B></U></A></div> </td> <td valign="top" colspan=2 height=40 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0a68dfe1esnpes.jpg"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>                              WAYNES WORLDS</B></FONT><B>     </B><B>|</B><B>     </B><A HREF="index.htm" TARGET="_top" TITLE=" WAYNES WOR"><U><B>home</B></U></A></div> <div>                                                   </div> <div> </div> </td> </tr><tr> <td valign="top" height=440 colspan=2 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0a68dfc3.jpg"> <div> <I>Are you aching to make bacon? Wet cure</I></div> <div> <B><U>Wet cure technique</U></B> </div> <div> Look for recipes for making bacon and you will find them. The problem I found was that most of them appeared so complicated you must have this, or dont do this, add treacle, sugar, beer. </div> <bR> <div> All I wanted was some plain standard bacon to have for breakfast. A recipe that was foolproof as I had gotten it wrong on previous occassions. This is what happens when things are made so bloomin complicated though. </div> <div> Thankfully my saviour the local butcher let me in on his top secret recipe which I am going to share with you. So complicated is it I suggest you take an afternoon off work to prepare for the monumental task of producing edible bacon!</div> <bR> <div> Firstly you will need your pork. Many people have their preferences as to what cut but to start with try a cut from the back or the belly. I personally now cut the rind off as we find it unappealing in the finished bacon. Next weigh the piece of pork to help with the measurements for your brine.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1a62ce10.jpg" border=0 width="300" height="225" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> Having taken the weight add 250grammes of salt for each kilo of pork. This will work fine in producing bacon but as a personal preference I also add 125grammes of caster sugar for every kilo of pork at this point. Place in a container that will ensure the pork is covered then dissolve the salt and sugar in boiling water. Once dissolved add water to the half way mark of the container and leave to cool</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1a72ce10.jpg" border=0 width="300" height="225" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> Once the water is cold place the pork into the container and fill with more water to ensure the pork is full covered in the brine.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1a82ce10.jpg" border=0 width="300" height="225" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> At this point you will find that the pork floats to the top so to stop this and keep the pork immersed use something to weigh it down. Here I am using teaplates. Once you are sure it cannot float put the container in the fridge. Leave it for 7 days turning the pork over once half way through. Returning it again to the fridge totally immersed</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1a92ce10.jpg" border=0 width="300" height="225" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> After 7 days remove the bacon from the brine. Rinse lightly and leave to dry. Now you can either slice it with a meat slicer or by using a sharp knife.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1aa2ce10.jpg" border=0 width="300" height="225" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> Fry a rasher or two to see what the taste is like. If you find that the bacon is too salty then rinse the following rashers in water or soak if preferred. The quantities of salt should not change as it is essential for the curing effect. The sugar measurments are a personal choice and can be changed or omitted depending on your own taste.Its only through experimenting that you will find the right taste for yourself. Enjoy!</div> <bR> <bR> <bR> <bR> <bR> </td> </tr></table></body>