Hi guys so recently we were at a bacon festival and I gave a talk and demonstration on real bacon, the time it takes and the importance of doing it properely. I actually gave a demonstration on making real “Australian Lamb bacon” I also highlighted the importance of experimenting in the kitchen to keep life fun and open yourself up to new experiences.
So as promised here is my Wiltshire cure recipe it is important to use fresh meat from a reputable supplier, clean equipment and to keep the temperature cold. You will need,
50g Smoked Salt*
40g Smoked Sugar*
1 tsp Instacure 1**
2 litres water
non reactive container big enough to hold brine and meat
1 kg good quality meat lamb beef or pork
So to start your journey into making your own bacon, I have developed this easy to follow recipe. It involves procuring some ingredients you may not have used before. You can easily find Instacure no 1, from different online stores I have used Melbournefooddepot.com.au and smokedandcured.com.au before, both have been a great product and professional service.
You can do up to 2 kg of meat with this amount of brine.
* If you don’t have access to smoked salt and sugar, just use regular or send me an email and we can try to arrange something.
**The standard nitrite percentage for this cure is 6.25%. When ordering please make sure that you have instacure no 1 as it contains nitrites and is designed for these shorter cures that need further cooking before they can be eaten, instacure no 2 contains nitrates, these react over time in the meat to be converted into nitrites and cure products that will be ready to eat after they have cured for long enough. Nitrite is important in curing it lowers the risk of botulism and creates the characteristic pink colour, flavour and taste associated with bacon.
The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish