Category Archives: blogging

Mistletoe and Wine…Christmas Pickles 2020…

 

In the run-up to Christmas, you will find everything on my blog over the next few weeks that you need to make… today it’s pickle recipes...I pickle most things…Fruit or vegetables it gets pickled.

Christmas Pickles…

Most pickles benefit from keeping and if you start making them now they will be lovely for Christmas…we love pickles and since living here I have discovered lots of different ideas and produce for pickling…be it fruit or vegetables I pickle it!

Saturday was National Pickle Appreciation Day…I shared the recipes on Saturday Snippets so just in case you missed here is link  Pickled Onions, Pickled Pineapple and Jalapenos plus Pickled Tomatoes…

Living here in Thailand I have made many discoveries of fruits and vegetables which I would never have dreamt of pickling or putting together for example eggplants they come in all sizes shapes and colours here and are eaten raw, pickled made into dips or added to curries…

Pickled Cabbage, green onions and Eggplant…

Layer Cabbage, Green Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands. I use lovely yellow eggplants on this occasion but any of the small eggplants can be used except for the pea eggplants.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Pickled cabbage with egg plants

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier or sour more than others. Just play with it and you will soon discover your ideal version.

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.

This recipe is suitable for vegetarians and vegans.

Pickled Garlic…I love garlic and always use far more than any recipe states again garlic is a popular vegetable here which belongs to the onion family and has many proven health benefits. I also think it is the reason why mosi’s don’t bite me…

It is used in curry pastes, curries, stir-fries, dips and sauces, pickled and eaten raw here …Thais eat more raw vegetables than cooked I would say at every meal…

My garlic recipe is a favourite here I always have a jar or three in the fridge and they get dipped into as and when…

Pickled Garlic…

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional) we prefer the mustard seeds.

2 x 250-300 ml jars with good lids

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so initially, I did both we have now decided for us that our preference is the mustard seed…Carefully fill the jars with the hot pickling liquid. Seal.

pickled garlic

The garlic will be ready to use in about a week but improves over time.

Pickled Cucumbers…

Cucumbers are always plentiful here and pickle nice and quick…Lovely with some nice cheeses…

Pickled Cucumbers…

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I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.

The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.

Lets Pickle!

  • I peeled and sliced( quite thickly) 4 cucumbers.
  • 1 large Onion peeled and sliced.
  • 3 cups of vinegar.
  • 1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.
  • 1 cup of water.

Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.

Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.

My number two recipe for pickling cucumbers…

Pickled Dill cucumbers. 

  • 3 medium cucumber
  • 1 large Onion thinly sliced.
  • 85g sea salt flakes (essential- table salt will render your efforts inedible)
  • 500ml cider vinegar
  • 250g granulated sugar
  • 1 tsp Coriander seeds
  • 2 tsp yellow mustard seed
  • 1 tsp peppercorn
  • 1 tsp ground turmeric
  • small bunch dill

Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

Add the vegetables and bring the pan to a rolling boil over high heat, stirring now and again. Boil for 1 min, then remove the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

in jars..pickled

 

We love pickled eggs…Do you love pickled eggs??

Jalapeno Pickled Eggs:

jalapeno pickled eggs

Ingredients:

  • 3/4 a cup of Cider Vinegar.
  • 3/4 a cup of water.
  • 1/2 cup of sugar plus 1 tbsp sugar.
  • 6 cloves.
  • 2 Jalapenos cut in half lengthwise and deseeded.
  • 1 tsp cumin seeds.
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/4 onion sliced.
  • 1 clove garlic, peeled
  • 9 Hard-boiled eggs, peeled.

Let’s Cook!

Boil eggs for 10-15 mins until hard. Remove from heat and put into cold water.

In a medium pan, put vinegar, water( or beet juice) if using, onion, jalapenos, sugar, and spices. Bring to the boil and cook until sugar is dissolved. Remove from heat and allow to cool for a few minutes.

Pour vinegar over eggs making sure they are completely covered.

If using beet juice also put some beet in the jar with the eggs. You will then have pickled beets as well.

Make sure the lid is tight and refrigerate. The eggs will be ready to eat in a few days and will keep for up to a month if you haven’t already eaten them.

Curried Pickled Eggs:

Ingredients:

  • 1 cup cider vinegar.
  • 3/4 a cup of water.
  • 1/4 of an onion.
  • 3/4 cup white sugar.
  • 3 cardamon pods
  • 1 tsp mustard seeds( yellow or brown)
  • I tbsp yellow curry paste.

Let’s Cook!

As above bring all the ingredients to the boil until sugar is dissolved. Allow to cool a little and then pour the vinegar mix over the eggs making sure they are completely covered.

Allow to pickle for a few days in the fridge they are then ready to eat…

Pickled jalapenos:

Pickled Jalapenos

This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.

INGREDIENTS:

  • 10 large Jalapenos sliced into rings.
  • 1/2 to 1 carrot sliced into rings.
  • 3/4 cup of water.
  • 3/4 cup of distilled white vinegar.
  • 3 tbsp white sugar.
  • 1 tbsp salt.
  • 1 clove garlic crushed.
  • 1/2 tsp oregano.

Let’s Pickle!

Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over high heat. Bring to the boil.

Add carrots bring back to boil and lower heat slightly, cook for 5 minutes. Stir in Jalapenos and remove the pan from heat. Allow cooling for about 10 minutes.

Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in a sterilised storage container and keep in the refrigerator.

Thai Pickled Cabbage ( Pak Dong)

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  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy..Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!

A while ago I was having a fancy for a kebab and my thoughts turned back to the beautiful kebabs we used to get that had these wonderful pickled chillies/peppers…I found this recipe and it is delicious and goes lovely with a salad or a kebab filling…

Piperies Mikres Toursi…

  • 36 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse-grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavour)

Add the peppers to a large glass bowl. Sprinkle with the salt and then fill the bowl with cold water until it just covers the peppers. Soak for 6 hours, stirring occasionally.

Drain the water after 6 hours. Lay the peppers on clean towels until the peppers dry. When the peppers are dry, stuff them into clean and sterilized 1-quart mason jars. Pour vinegar into each jar, making sure to cover the peppers. Seal the jars according to the package instructions for the Mason jars.

smart

Store the peppers in a clean, dry place for up to 3 months.

The only jar I could find was quite a big one and my peppers floated…What I did was fill 2 bags with salted water(just)in case they split and dropped them in the jar…the vinegar rose and my peppers are submerged so if you have jar wich just too big then this little tip is a godsend…

How often have you bought a watermelon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon Rind.

Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn, don’t you?

Ingredients:

  • 4lb of Watermelon
  • 1 chilli thinly sliced
  • 1-inch piece fresh ginger finely sliced or diced
  • 2 Star Anise
  • 1 tsp black pepper
  • 4 tsp salt I use fresh mineral salt dried here
  • 1 cup of rice vinegar
  • 1 cup of sugar
  • 1 tsp tamarind pulp ( optional)

Let’s Cook!

Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices. Cutaway all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh I keep for smoothies or ice cream or a nice salad with feta cheese.

Then cut the rind into 1-inch pieces.

pickled watermelon rind

Add the chilli, ginger, star anise, salt, pepper, rice vinegar and sugar plus a ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.

Once cooled then transfer to a container with a well-fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol

My daughter in law took some of this to her village and they loved it …I thought maybe it would be too vinegary for them but no although they did suggest that next time I made it add some tamarind which I think( as) I love Tamarind is a great idea.

Left with lots of pickle juice ????

Don’t want to waste that pickle juice???    Then have a …

Pickleback shot or cocktail…

What is a pickleback? You are about to find out!

It’s a shot of whiskey followed by a shot of pickle juice and some even follow that with a beer chaser…

A popular drink in bars around the world and apparently very good….Have you tried a pickleback????

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our home’s carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

green foot prints eco system

 

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a creative week ahead xx

I would also ask that when you are shopping for presents, food, and decorations that you think about its origin and how it was produced…carbon footprint, child labour…Please think about the packaging can it be recycled or reused…Do you really need it? Every little helps…x

Smorgasbord Blog Magazine – Weekly Round Up – 16th -22nd October –

Sally’s jam-packed weekly roundup …You must watch the video of the seal it is great ..he is so cute xx

Smorgasbord Blog Magazine

Welcome to the round up of posts on Smorgasbord that you might have missed this week.

I hope all is well with you, I am sure that many of you in the UK and Ireland have been experiencing the benefits of Storm Ellen who seems like a very bad tempered individual. The wind has dropped marginally compared to the last four days and one benefit of our unpredictable weather for the last three weeks is that I have not had to water the pots once..

There are worst things however than too much water and I hope that the current California bush fires are soon brought under control. It is devastating the area and over 770,000 acres have already been destroyed. With everything else happening on top of Covid 19, it is another blow to the health and safety of millions.

Book reviews and other marketing observations.

I continue to…

View original post 1,269 more words

Thailand…Down on the Farm…Jambulan Plum and Mulberry’s…

Down on the farm this Jambulan plum- tree is another tree which is bearing fruits for us and another one which was new to me…It is so exciting all these wonderful tasting fruits that are coming into season.

Jambulan is a nutritious seasonal fruit found in abundance in Asia. Its season is April to July. It can be found growing in forests, backyards and along the roadsides. Natural wild-growing trees have a single seed. The hybrid varieties are seedless.

A purplish-black oval-shaped fruit when it is mature has a sweet and sour flavour which can be acidic and astringent. It is rich in the plant pigment anthocyanin and if you eat too much it is likely to leave you with a purple tongue and you may get the same feeling as I did when as a kid I ate too much of that sour lemon sherbet which made your fingers where you dipped and licked wrinkly and your tongue tingle. Who remembers that??

It can be used to make Jams and jellies but due to the very low pectin levels must be mixed with fruit with high pectin or a commercial pectin substitute.

It makes a lovely accompaniment for pulao or rice pilaf. Just mix chopped deseeded Jambulan with fresh yoghurt and combine. Add chopped coriander and powdered cumin and stir. Taste and season with salt.

The pulp is used to makes sauces and fermented beverages like shrub, cider and wine. Now if you are wondering what shrub is ( and I was) it is flavoured vinegar. Which makes wonderful drinks with soda and ice or with cocktails…But that is another post for another day.

Jambulan Jelly.

  • 1 3/4 cups of chopped and seeded Jambulan.
  • 1 1/4 cups of water
  • 1/2 cup of liquid pectin
  • 1/2 cup lemon or lime juice.
  • 7 cups of sugar.

Combine the Pectin, juice and water with the Jumbulan and bring to a fast, rolling boil. Add the sugar and stirring bring to a fast-rolling boil for 1 minute.

Remove from the heat and skim of any foam. Pour quickly into hot pre-sterilised jars and seal.

N.B: If the fruit is too astringent then it can be soaked in saltwater before cooking.

The Jambulan plum can also be known as Java plum, black plum and Jambul it is also often eaten just as a healthy snack sometimes with a little salt to taste. It is rich in vitamins, minerals, antioxidants and flavonoids.

The fruit, seeds, bark and leaves all have medicinal properties and it is believed to have its origins in Neolithic times. In  India, it is known as  ” Fruit of the Gods

They can vary in size due to the soil and the weather conditions but can survive and thrive in dry, humid conditions.

The seeds when dried and powdered are a known effective treatment for diabetes. Bark powder mixed with the juice of the fruit is an effective treatment for coughs and colds. Leaves, when they are ground, are effective against dysentery and also for healing wounds.

Bark powder is also used as a cure for tapeworm. I am always amazed when I come across fruits like this as to how much they are still relied on in the villages here as cures for so much.

Mulberry’s…these berries which I again discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardly ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

https://carolcooks2.com/2018/03/28/apple-and-mulberry-crumble/

Mulberries are also one of the favourites of the silkworm who produce the silk for the famous Thai Silk…Read about it here

Discovering all these fruits and plants which have medicinal uses made me think when a few years ago when I got stung by a jellyfish one of the ladies in a close-by restaurant went and picked some leaves crushed them and mixed them with something and put it on my sting and gave me the rest to take home and apply when needed…It worked…

At the time I was in so much pain and I didn’t ask the name of what she mixed it with or the name of the leaves she picked but my point being she knew what to use and it was obviously a remedy which had been passed down.

I am not saying that conventional medicine is not an option at all as sometimes it is a necessity and has saved many lives but there are times when if we know what to use we can find very effective drug free ways to heal and cure ourselves and our families.

I hope you enjoyed learning about this little fruit I hope to bring you a few more I have at least one more which is ripe and ready to eat so until next time.

Stay safe and have a great week :)xxx

Dogs are not our whole life but they make our life whole… Saangchai and Soi Dogs…

Having just returned from my few days away I am still playing catchup…So I thought as Saangchai missed me I would repost one of his earlier posts which also has a link to Soi Dogs the wonderful organisation where we got Saangchai from…Without them, there would be so many more stray dogs on the streets…I will now hand you over to Saangchai…

Yeah…I get to chat with you…Woof…First time in a while but hopefully my mistress will let me on here much more… For now, this is an earlier one I wrote when I was just a puppy… Now I am grown up I don’t chew any more…and I let her friends in now although I do give them the once over a little warning scowl( growl)…

 

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It just fell apart!

It seems like everything I just “lick” falls apart…….well maybe..just maybe I chew it a little bit……Hey, peeps welcome to my Monday blog… have you noticed that I don’t say ” woof ” so often?

It ‘s because my mistress…. she doesn’t like it and I think I am just going to have to do as I am told.

Her friends came round..again!……..So I barked… well I did growl too……but they came in any way and my mistress she got her…you will do as you are told voice on…and kept saying NO!

What’s a boy to do?  anyway I gave one last  ” woof ” and lay down beside her…but that lady seemed very nice, I slowly crept under the table towards her….she let me lick and smell her hand…she seems ok..maybe next time  I’ll be nice….she smelt of lots of other dogs so maybe she has forever dogs too..she must be ok…..my mistress is pretty cool so if she says it’s ok ….

Yehhhhh little master is here, we have so much fun…he plays and rolls about with me…today he is excited and keeps saying we are going to the beach..what’s the beach?

Anyway off we go in the truck… it wasn’t very far and I wasn’t sick..hehe…he is good fun!

Oh, this is nice and soft and I can dig holes! We run and run and went down to the water it was much bigger than that lake the other day…my mistress splashed me and it was fun…but then those things they call ” waves ” they chased me……I run off…  it scared me!

My little master and my mistress gave me lots of pats and told me it was ok…but..those waves still chased me…

SAM_7095 SAM_7096 SAM_7097 SAM_7098 SAM_7099 SAM_7100But It was fun we played ball and my little master can run really fast… just like me…my mistress wouldn’t let me off the lead…she said maybe next time…she is worried I might run off…but come on…would I?

My mistress has asked me if I can tell you my lovely readers about “Soi  Dogs”..she was watching something yesterday and she kept wiping her eyes ..these humans are silly sometimes ….she cuddled me and was really sad for a little while…

Ok..then I’ll do it……please read this and if you can give one of my furry friends a ” forever home”  like me or just……donate some money…what’s money?  I don’t use that!

BUT ANYWAY….here is the link…. please watch it as I don’t want my mistress to be sad…….and if you help…woof, woof…I won’t bark at you if you come to my home…..DEAL?

dog meat tradehttps://www.soidog.org/

See you soon…Thanks for reading…Saangchai…Woof

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a creative week ahead xx

Spice It Up…………………

Chillies..Now that’s surprise..ha ha….a lovely hot sauce…

This one is definitely a keeper and one I will certainly try because as you know I love anything with chilli.

chili-1746451_1280

 

What do you do with an over abundance of chile peppers? Well, you marinate them, you make relish, you grill em and you make hot sauce! Lots and lots of hot sauce. Lots. I love making hot sauce. Bu…

Source: Spice It Up…………………

Healthy Eating! How to cure your own bacon.

lady holding veggies

 

Those of you who know me are well aware of my aversion to anything processed and ham/ bacon is no exception to that rule. The ham you purchase from the shops is just slimy, and not nice at all….The bacon of doubtful origins at best especially where I live now…In the Uk you could get some lovely home cured kinds of bacon and hams not so here or if there is I have not found them….I have also been experimenting with various different ways which may be more healthy…

Bacon contains nitrates which some have an aversion to using or it causes headaches and other adverse symptoms.

Today I am using celery juice..just put in the juicer and out the other side and viola this lovely vibrant green juice.

Now celery also contains nitrates but they are naturally occurring although for some may still cause headaches if your aversion is to chemicals then celery may be a better way to cure your bacon.

I used 2 Kilo’s Pork Belly.

For every Kilo of Pork use I used:

  • 2 parts rock salt to 1 part sugar.
  • 4 cloves garlic.
  • 2 bay leaves
  • A bunch of Lemon Thyme.
  • 20/30 Mustard Seeds,
  • 12 Pepper Corns,
  • Celery Juice as required to make the mix damp.

Method:

Finely slice bay Leaves and lightly crush with other spices in Pestle & Mortar.

Combine with Sugar and Salt and mix with liberal amounts of celery juice until damp.

Rub into Pork.Belly pork rubbed with garlic and lemon thyme

Place Pork in a sealed container or bag ( I used a brining bag). Turn halfway through the week. That is why I like using brining bags as it is much easier to turn the meat over.

Store in the fridge for 5 Days.

After 5 days remove the belly pork and wash thoroughly.

Cook in oven @ 100C for 2 hours. Cool and slice.Home cured belly Streaky bacon

It also looks lovely and pink ( no grey) which means the natural nitrates in the celery juice had worked their magic.

All I need now is a home-made smoker and some lovely flavoured woods. Maybe use some maple syrup, honey, someone suggested coffee..some nice tea springs to my mind so many options…A different blend of herbs or cut of meat..

Have you made your own bacon and if you did what did you use?

Now the tester…How will it taste?

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It smells like bacon, looks like bacon and made a lovely sandwich….  Before you say yes I cut it thinly and no not everyone in the household likes it like that but the beauty of making your own is everyone can have their bacon sliced to their own requirements …How cool is that?

If you start experimenting now you can have some lovely home cured bacon for Christmas or as a lovely present for someone you love …

Next week I will give you the recipe for my home cured ham…

Until then stay safe, have fun and laugh a lot and as you know and if you don’t THEN you have not been reading my posts to the end ….Laughter is proven medically to be the best medicine and it is FREE!