Category Archives: Preservation Methods

Brine Cured Ham 101

Having set out a basic approach to dry curing, where the rub mix containing both the curing ingredients and the sweeteners and aromats and spices are all applied dry to the surface of the meat, we can now look at … Continue reading

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Bacon 101

Here, I’m going to set out an actual dry cure method using a measured equilibrium (EQ) approach which is the simplest and most efficient way to make bacon with a known salt content and which, as long as it has … Continue reading

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Bacon Part Two: ‘Measured Dry Cure’

Brines are great, I love them as a way of introducing flavours and I love the way you can chuck a whole heap of pig in a bucket and simply pull various bits out at different times (hocks first, then … Continue reading

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Bacon Part One: All about the base.

Bacon, as many a GIF and T-shirt exclaims, is the gateway meat. I mean, who doesn’t love it? so making your own doesn’t ever sound like a bad idea – ‘as much bacon as you want, whenever you want it’ … Continue reading

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