| T O P I C R E V I E W |
| Merry |
Posted - Oct 12 2009 : 4:44:04 PM
Has anyone here homecured their own bacon?
I ordered a pork belly this cycle from my coop and wanted to give it a try.
Hints, tips, tried and true curing recipes?
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
"Nobody has ever measured, not even poets how much the heart can hold."
Zelda Fitzgerald |
| 2 L A T E S T R E P L I E S (Newest First) |
| Merry |
Posted - Oct 13 2009 : 06:58:03 AM
Thanks Kelly, I will. I have done research, but I trust you ladies more ;)
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
"Nobody has ever measured, not even poets how much the heart can hold."
Zelda Fitzgerald |
| 4HMom |
Posted - Oct 13 2009 : 06:53:28 AM
I make my own sausages (cured and fresh) and have been tempted to try bacon and ham. I have an old smokehouse cookbook (I'm not at home right now, or I'd go look at the name - I'm sure it's out of print) that goes through the how-to pretty well. I wonder if your library would have any smokehouse books? If you know any of the local meat processors, they might have some words of wisdom that they'd be willing to share. Good luck...and be sure to let us know how it turns out!
"Be the change you want to see in the world" -Gandhi |
|
|
