Curing your own meat. e.g. Bacon

Decided for no good reason I am going to cure myself a bacon joint and see what happens. I know a very good butcher so quality meat at a good price is a big help.

Have any of you orrible lot had a dabble at this ??
Have been googling the process and various flavours/ideas etc

Fancy the idea of a Semi sweet coffee cure but nothing set in stone.

Any ideas appreciated.

Before they passed my parents used to cure their own joints when they made prosciutto, salsiccia and salami etc, they made it every January and it lasted for the year, yeah they made loads of it.

My dad used to buy loads of bacon joints from an abattoir in Manchester and then loads of Italians would come round and help them to make everything.

I remember them doing this from when i was a small child, never done it myself but want to give it a try one day. good luck

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Originally Posted by ilscuro

Before they passed my parents used to cure their own joints when they made prosciutto, salsiccia and salami etc, they made it every January and it lasted for the year, yeah they made loads of it.

My dad used to buy loads of bacon joints from an abattoir in Manchester and then loads of Italians would come round and help them to make everything.

I remember them doing this from when i was a small child, never done it myself but want to give it a try one day. good luck

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Cheers, and any italian methods would be appreciated if you know of any :-)

Funnily enough I was watching "The Chase" on tv the other day and a question came up to do with "ilScuro" which iirk was something to do with the dark. I remember thinking there is a chap on DF called that. Never knew what it was till then ;-)

Ilscuro = The dark one lol

I'm going to Italy in May and i was going to get some instructions on how they cure their stuff for myself anyway, i'll share with you when i know mate.

Quote:

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Originally Posted by ilscuro

Ilscuro = The dark one lol

I'm going to Italy in May and i was going to get some instructions on how they cure their stuff for myself anyway, i'll share with you when i know mate.

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That would be really appreciated. I find info/recipes that are passed on through family are always better than the bog standard crap google has to offer.

My parents taught me how to cook so i can do most Italian food and lots of English, sadly i never took much interest when they were curing stuff.

Yup love it. Spag Bol is a weekly in our house. Love lasagna too. I like to do a version where instead of mince I cook a joint of beef in a ragu all day in the slow cooker then pull it apart and turn it into a lasagna .. Tonnes of red wine in it :-)

Sounds delicious mate, though Spag bol and Lasgna or both thought to be of English origin lol