Tag Archives: Home cured Bacon

CarolCooks2 weekly roundup… 6th -12th March 2022-Monday Musings, Health, A-Z World Cuisine, Bangladesh, Eggplants and Saturday Snippets where a “Hand” is my prompt

Welcome to my weekly roundup...March has definitely arrived tonight the sky was a vibrant
red which means tomorrow will be another scorcher…
Snow is still falling in some parts of the world…but I am already seeing
images of the first snowdrops that means spring is on the way…Here instead of the
welcome rain the wall to wall sunshine has arrived…
What is in store for you then this week if you are catching up…  My new A-Z  World Cuisines
featuring food from Bangladesh has been very well received I have had some lovely comments
plus it’s fun to research and write… Monday Musings are just some findings from the week
before which I either find amusing or not, … and on Tuesday there was another  Chicken
recipe… beautiful colourful chicken breasts…it is also National Celery Month and this delicious
crunchy vegetable has some surprising uses…

Friday review and the subject was “Eggplants” which I love although I know they are not everyone’s choice of vegetable …Saturday Snippets is always a joy to write for me…and this week it was the “Hands”  all part of the human body…plus there are some fascinating connections to the word ”Hands”…from a hand of cards…to some hands which support a golden bridge …

Right…enough of my chatter…Let’s have look at last week…

Monday Musings!

This week it was a Bookstore Typewriter which was such a cool idea and the response was phenomenal…Part One of “Can fake meat save the world?”…plus what to do if the unthinkable happens..not at all scary but informative a good watch…

Monday Musings …7th March 2022…

I love chicken for so many reasons and one of them is it’s quick to cook…Multi-coloured Chicken breasts are no exception…Cook for one person or ten…Quick and tasty…

CarolCooks2 in my kitchen…Multi-coloured Chicken Breasts…

A-Z of World Cuisine and this week I visited Bangladesh virtually of course…There were curries and a beautiful seven coloured tea…

CarolCooks2…A-Z World Cuisines…Part 7…Bangladesh…Seven Coloured Tea!

Every day, week Month there is a food day…I only participate if it is a food I like/ eat and this month it is celery…surprisingly it has more uses like being used as a cure for home brined bacon…it is also lovely as a healthy snack with cream cheese or a lovely hummus…a surprisingly versatile vegetable.

CarolCooks2…National Celery Month…Home-cured bacon using Celery Juice…

Eggplants you either love them, Hate them or are somewhere in between…I haven’t always liked them but do like the small ones which I can get here..they are not so bitter or slimy but I did agree with Jim that he has had good and not so good experiences with eggplants and I do think much of it is in the preparation of the eggplant, particularly the big purple ones.

Sally has also reviewed the health benefits of the eggplant /aubergine a post which is well worth the read x

CarolCooks2…Friday Food Review…Eggplant, Aubergine, or Brinjal…

Saturday Snippets…

This week my prompt was ” Hand”…as always I had fun and made some discoveries with the word “Hand”…I was aware there was a handfish but didn’t know much about it…and the songs so many to choose from…I also omitted another of my favourites “If you are happy and you know it clap your hands”…but thanx to Jennie who reminded me and also the Beatles…” I want to hold your hand”…in my defence I have the length of my post to think about and I try to feature tunes I like and maybe haven’t listened to for a while plus the Beatles they are not on my radar often…I know many of you love them…I like them or some of their tracks…I’ll now duck…lol…x I’m more of a George Harrison/John Lennon fan…

Saturday Snippets…12th March 2022…You can’t shake hands with a clenched fist. Indira Gandhi

Thank you so much for joining me today for my weekly roundup…I hope you are all, having a fabulous weekend…I am now of to do Wordle/Quordle and have a catch up of the news…

My thoughts and prayers are also with the brave people of Ukraine and I hope that the rumbles I am hearing about increased bombardments are unfounded or the use of chemical weapons…

Christmas Recipes…Home Cured Ham & Bacon…

Christmas Ham and Bacon (2)

I have home cured my own ham/ bacon for a long time now…

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 of curing bacon and ham which may be more healthy…

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

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

Now celery also contains nitrates but they are naturally occurring nitrates although for some people it may still cause headaches but if your aversion is to chemicals only 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.

Lets Cook!

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 the Pork.

Belly pork bacon Naturallly cured

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

Store in the fridge for 5 Days.

After 5 days remove the belly pork and wash thoroughly.

Cook in the oven @ 100 C 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?

Home cured Bacon frying

Naturally cured with celery juice

It smells like bacon, looks like bacon and made a lovely sandwich….  Most households have some who love thick bacon and some who like thinner bacon the beauty of making your own bacon 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 …

My next two ham recipes are using Salt Petre I made the conscious decision that for the amount used and the dilution per litre of liquid that as the body can cope and disperse with the nitrate I would use that rather than getting botulism which the body generally doesn’t cope with. Also for the number of times, I make ham we are not eating it day in day out week after week the risk is minimal and considering the number of chemicals which are in foods by cooking my own food from scratch I have control. That is my decision. It is also extremely likely if you buy your ham ready to cook that nitrates have been used in the curing process I believe I use far less than any ham I buy ready to cook.

Christmas Ham Recipe.

A piece of Pork…top of leg……mine was 3 kilo.

Suitable plastic( not metal) container to brine meat in.

Ingredients for the Rub:

  • 4 tbsp salt (coarse)
  • 2 tbsp  Sugar.
  • 1/2 tbsp Saltpeter(saltpetre) See note at the end of the post 
  • Ingredients for Brine:
  • 5 litres water
  • 900 gm salt (coarse)
  • 2 tbsp Sugar
  • 1/2 tbsp Saltpeter.

Day one:

Mix the dry rub, and rub the ham, making sure it’s well covered. If using a 7-8 kilo ham you will need a double batch.

Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge.

Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave the liquid to cool and save in a cold place. I put it in the fridge.

Day two:

Pour the cold brine over the ham so it is covered.

Store the ham somewhere cold. If you have  a larder or cold store that is great I keep mine in the fridge

Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves.

Let the ham brine for 14-20 days.

IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.

Warning: Wear gloves even when dry rubbing. Clever clogs here didn’t the first time and I had a skin reaction all my own fault.

When the ham is cured use your favourite recipe to cook and voila a lovely ham.

I have cooked mine all ways usually I cover with water, bring it to the boil and then drain off all the water. Add fresh water and all my spices…I add a couple of bay leaves, cinnamon stick, mustard seeds, coriander seeds, about 3/4 cloves, a star anise and maybe a cardamom pod also about 2 tbsp of brown sugar…I cook for 20 mins per 500 gm of meat and then allow to cool overnight in the cooking water it is then ready to eat.

Ham- cloves- home cooked

Ham with scored skin studded with cloves

I have also once it has finished cooking scored the fat and studded with cloves, brushed with honey and put in the oven for 20 minutes.

My third way of making ham which I did last Christmas was to use loin of pork instead of the leg. It is also much quicker to brine than a whole leg and only takes between 4-6 days depending on the size of your meat and how salty you like your ham.

I used 2 kilos of Pork Loin.

Ingredients for Rub:

  • 2 tbsp salt (coarse)
  • 1 tbsp  Sugar.
  • 1/4 tbsp Saltpeter(saltpetre)

Ingredients for Brine:

  • 2 1/2  litres water
  • 450 gm salt (coarse)
  • 1 tbsp Sugar
  • 1/4 tbsp Saltpeter.

Mix the ingredients for the rub together and rub over the pork loin.

Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge.

Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave to cool and save in a cold place.

Day two:

Pour the cold brine over the ham so it is covered.

Store the ham cold.

Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves.

Let the ham brine for 4-6 days.

Tip: The first time I used loin I left it for 4 days the second time I left it for 5 days which suited our taste… It is always wise to do a test run I think as personal tastes vary.

If I am making crackling ham I buy pork with the skin on and score the fat….when I get to the boiling stage I added water to just below the fat and then when it was cooked I covered the meat with foil leaving just the fat exposed then oiled and salted the fat put it in a high oven to crisp of the crackling…It went down a storm everyone loved it…A bit more work but crispy crackling with your ham…Awesome!

Ham- crackling-home cooked-sliced-platter

Home cooked ham and crackling

Most of the time I but my pork loin without the fat…When curing ham or bacon the meat must be fresh and not frozen.

I hope you are enjoying my Christmas recipes please let me know in comments and also what are your favourite maybe you cook something I haven’t tried or heard of…Please let me know…

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.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

 

Tonight I dream , Tomorrow I do !

Another archived post from 2015..Cured Pork Belly, Art and Spiders. I hope you enjoy my older posts as they give you the reader some insight into what makes me tick…

Retired? No one told me!

Well, I flipping hope so.

I have spent days trying to figure out this linking. Had some great advice thank you, you know who you are.

Thought I had cracked it. Wrong! Published it and nought but blanks this picture is soooooo me at the moment.

questions-1922476_1920 (1)Photo source:

Where’s the vino???????

Rant over.

I’ll start again.

Good Morning everyone what a lovely sunny day it is.

The bacon has been sizzlingSAM_6497 and sampled so as promised here you go folks.

The Recipe:

2 Kilo’s Pork Belly.

For every Kilo of Pork use:

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.

Method:

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

Combine with Sugar and Salt and mix with Celery juice until damp.

Rub into Pork.SAM_6494

Place Pork in a sealed container…

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