Originally Posted by pacanis
My first attempt at making my own bacon
I will start this week long process by showing the pics from last night.
The pork belly.
The rub, or cure.
Sugar- 1/2c + 3TB
Kosher salt- 2TB + 2tsp
Pink curing salt- 1-1/2tsp
Placed in a lasagna pan and rubbed all over.
And then placed into a ziploc bag and back into the pan.
This will now be cured for seven days in the refrigerator.
During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed.
To be continued...
The 'fridge bit is interesting. In my (admittedly fairly ancient - 1970s) book on meat preserving it says that if the conditions are too cold the meat won't cure properly and thus won't keep well. Mind you, if it's only sitting for 7 days it's probably only being cured for taste not preservation.
Meat preservation was traditionally an autumn activity - again a temperature thing. If the ambient temp was too warm the meat would go bad.
I find the whole food preserving thing fascinating - everything from bottling to meat. It's quite boring now that the most we do in that line is to chuck the remains of a casserole into the freezer until next week.
I'm interested in the American "canning" process. Does it use actual metal cans or glass jars? In the UK, bottling of fruit in glass jars using heat from the oven or a water bath used to be a popular (and useful) thing but with the arrival of domestic freezers it almost died out. I've done it once but it was to much of a fag and the results not fantastic enough to bother again.
I don't salt beef and pork any more as I no longer live in a house with a cool cellar. However, I have a cupboard in the garage with a shelf full of jars of Seville orange marmalade, gooseberry jam and apple jelly. Good for small gifts as well as well as my own consumption and when I'm feeling hacked off because life is going pear-shaped I like to go and look at it and feel all's well with the world after all. (Sad or what?