BACON!
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My husband used to like Ayrshire....that's a round bacon made with the whole slice.
"Ayrshire Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut.
It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.
It is the most common cut of bacon used in British and Irish cuisine, and is produced in both smoked and unsmoked varieties."
When we shopped at the Butcher's for meat and not supermarkets, folks asked for, "Back Bacon".
These days I usually just buy bacon medallions for him.
"Ayrshire Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut.
It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.
It is the most common cut of bacon used in British and Irish cuisine, and is produced in both smoked and unsmoked varieties."
When we shopped at the Butcher's for meat and not supermarkets, folks asked for, "Back Bacon".
These days I usually just buy bacon medallions for him.
Mine, because I cure and smoke it myself 
Not really cost effective to be honest but at least I know exactly what goes into my bacon. Every three or four months or so I'll cure a loin of pork, depending on how I feel it could be one of the following - Plain cure, Sweet cure, Maple cure or Suffolk black (treacle and porter or stout), on the run up to Christmas I'll do a belly for streaky.
Once cured I'll then cold smoke it, slice it and vac pack it. I've made an Ayrshire style with loin and belly attached which is then rolled and cured and I've also cured an American style Pork collar but on the whole I use pork loin.
Not really cost effective to be honest but at least I know exactly what goes into my bacon. Every three or four months or so I'll cure a loin of pork, depending on how I feel it could be one of the following - Plain cure, Sweet cure, Maple cure or Suffolk black (treacle and porter or stout), on the run up to Christmas I'll do a belly for streaky.
Once cured I'll then cold smoke it, slice it and vac pack it. I've made an Ayrshire style with loin and belly attached which is then rolled and cured and I've also cured an American style Pork collar but on the whole I use pork loin.
Is that you buying a loin or from your own pigs please? Sounds great!Mine, because I cure and smoke it myself
Not really cost effective to be honest but at least I know exactly what goes into my bacon. Every three or four months or so I'll cure a loin of pork, depending on how I feel it could be one of the following - Plain cure, Sweet cure, Maple cure or Suffolk black (treacle and porter or stout), on the run up to Christmas I'll do a belly for streaky.
Once cured I'll then cold smoke it, slice it and vac pack it. I've made an Ayrshire style with loin and belly attached which is then rolled and cured and I've also cured an American style Pork collar but on the whole I use pork loin.
Having made bacon a few times myself and having suitable land for pigs they would be an ideal addition to our small holding. Our main problem would be getting too attached to them, and rather than some nice bacon and ham sitting in the pantry they're be a large contented pig sitting on the sofa of an evening.
We do exactly the same. If anyone wants to try it we have afull video series on it - from making the cure to building a smoker.Mine, because I cure and smoke it myself
All our pork loin comes from a fantastic firm that outdoor rear traditional breeds. Fantastic welfare, very very cheap and you can buy whole loins, whole belly or whole legs for gam & it is delivered by courier.
THE DECENT COMPANY
www.thedecentcompany.co.uk
I make my own too- buy chunks from a fairly local farm (not certified organic but as good as) and cure with salt then smoke if I can be bothered. Not very much effort and far far cheaper than quality shop bought stuff. Mine never touches plastic either.
Mine, because I cure and smoke it myself
Not really cost effective to be honest but at least I know exactly what goes into my bacon. Every three or four months or so I'll cure a loin of pork, depending on how I feel it could be one of the following - Plain cure, Sweet cure, Maple cure or Suffolk black (treacle and porter or stout), on the run up to Christmas I'll do a belly for streaky.
Once cured I'll then cold smoke it, slice it and vac pack it. I've made an Ayrshire style with loin and belly attached which is then rolled and cured and I've also cured an American style Pork collar but on the whole I use pork loin.
The process is a big part of the enjoyment - as you say , not cost effective but there is a satisfaction in bacon making. As with most of anything that is unconventional or seems to require a bit more effort.
Cost effective? Mine costs half the price of purchasing bacon of comparable quality, and takes little time on the scheme of things although I don't factor that in.
I use only salt for curing, and freeze in small portions in glass containers.
I use only salt for curing, and freeze in small portions in glass containers.
I really want to dry cure my own bacon (that sounds like some kind of dreadful euphemism doesn’t it?) some time. Maybe that’s a project for the next few months.
As well as delicious eating for myself, I reckon it’d make quite a nice thing to gift out around Christmas.
As well as delicious eating for myself, I reckon it’d make quite a nice thing to gift out around Christmas.
Post sponsored by Fox/GB News.Isn't bacon illegal in Britain now ?
Go for it, it's a very simple process. And you can leave out the nitrates, just like we've done for the vast majority of meat curing history.
Aww bless, looks like we have ourselves a "Patriot"Isn't bacon illegal in Britain now ?
Plenty of resources out there -
Tim Hayward - Char-Cuterie from Scratch
Steven Lamb - Curing and Smoking
Paul Thomas - Home Charcuterie
I've never really been a fan of turkey until I hot smoked a turkey crown at my wife's request. She wanted it sliced for her lunches etc. I smoked it over oak and cut a slice to 'taste' once it had finished cooking, Oh maaaaan. biggest mistake ever ! Still warm I damn nearly finished the whole crown, I just couldn't resist taking another slice then another....You wait until you start telling people you're currently smoking your breasts.
Still not a fan of roast turkey but hot smoked and sliced either still warm or served cold, couple of slices of sourdough, mayo, shredded romaine lettuce, cucumber and just a hint of cranberry jelly, damn..... just made myself hungry
So, in short...
There's an ebb and flow in the Bushcraft knife demand and consequently the amount of people putting their work up on here.
However, we all have an opinion on bacon and a thread about it garners a decent number of replies.
Oband I like it a bit crispy.
There's an ebb and flow in the Bushcraft knife demand and consequently the amount of people putting their work up on here.
However, we all have an opinion on bacon and a thread about it garners a decent number of replies.
Oband I like it a bit crispy.
Everything tastes better with bacon, even bacon tastes better with more bacon added !
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