Bacon....mmmmmmm

70\ʹspenguin

I dont have a proper job..................So i make bacon. Dry cured free-range Gloucester Old Spot. Then i flog it at the Farmer's Market for the people who let me use their farm butchery to play in

Crap phone pics, but hope you enjoy.

Just about to rub the cure into the loin. My own pink peppercorn recipie


Traditional Dry Cure Best. The old spot is a fatty pig and perfect for bacon. Sweet thick fat that perfectly compliments the salty flesh.


From left to right: Pancetta, Black Bacon, Normal streaky


Black Treacle Streaky


Pancetta


This little piggy wish she had stayed at home. Actually she was a 200kilo sow and ENORMOUS!


Im hoping to get a smoker soon so i can smoke my own. :twisted:

Matthew

mrmonkfinger

70\'sPenguin wrote:

Then i flog it at the Farmer's Market

which one?

TheEnglishman

Yea, and if not local to me do you do mail order? And have you got a smoker yet?

Ideally, you're about 25 miles away from me along quiet country roads without too many hills. A man can dream, right?

nicklouse

70\'sPenguin wrote:

I dont have a proper job..................So i make bacon. Dry cured free-range Gloucester Old Spot. Then i flog it at the Farmer's Market for the people who let me use their farm butchery to play in

Crap phone pics, but hope you enjoy.

Just about to rub the cure into the loin. My own pink peppercorn recipie


Traditional Dry Cure Best. The old spot is a fatty pig and perfect for bacon. Sweet thick fat that perfectly compliments the salty flesh.


From left to right: Pancetta, Black Bacon, Normal streaky


Black Treacle Streaky


Pancetta


This little piggy wish she had stayed at home. Actually she was a 200kilo sow and ENORMOUS!


Im hoping to get a smoker soon so i can smoke my own. :twisted:

Matthew

God.

On a side note I poped into a butchers on a saturday while back in the UK to ask about a few KG of Old Spot sausages for collection on the monday to take back here and he said fine we make fresh on the monday and are open from 8:00am. Pop in at 10:00 and he had not even started. 4KG of sausage and about 1kg of black puding he did not sell. I i will have to wait till Xmas at this rate before I can get any.

and German black pudding is not.

adm1

mrmonkfinger wrote:

70\'sPenguin wrote:

Then i flog it at the Farmer's Market

which one?

Yeah - do tell. That looks most excellent.

Please say you do mail order.....

70\ʹspenguin

No mail order im afraid. Brigg Farmers Market in north Lincolnshire.

Had a wee taste of the pancetta earlier and its lovely! Sweet and peppery.

Carbonara for dinner tonight to give it a good checking out.

adm1

70\'sPenguin wrote:

No mail order im afraid. Brigg Farmers Market in north Lincolnshire.

Had a wee taste of the pancetta earlier and its lovely! Sweet and peppery.

Carbonara for dinner tonight to give it a good checking out.

Damn. Can't you start doing mail order? That old spot bacon looks great.

TheEnglishman

If you're *ever* going to be in London I could make the trip worth your while.

And do you do any smoked products?

70\ʹspenguin

No smoke yet, but im awaiting news on a small cold smoker. Cant wait.

Penylope

70\'sPenguin wrote:

I dont have a proper job..................So i make bacon.

WRONG! making bacon is THE proper job, everything else is just meaningless There is a small farmers market/shop near where i work and it is awesomes :shock: Good work fella.

DodgeT

nom nom nom making me hungry too.

karlbrewster

Good ol protein for yer muscles!

Woodmonkey

Grantham markets not too far for you to do a stall!

bowden769

It sir are a ledge!!!!!

Mmmm bacon

VWsurfbum

Penylope wrote:

70\'sPenguin wrote:

I dont have a proper job..................So i make bacon.

WRONG! making bacon is THE proper job, everything else is just meaningless

*drools* we salute you sir and your most excellent non job

spongtastic

hungry
very hungry

BigJimmyB

Yum,

You HAVE to start doing mail order!

I had acquaintances in Brigg, via an ex, shame I never kept in touch, they could have sent it down to me!

Nice, very nice - that black stuff looks awesome.

allthegearnoidea

Black Treacle Bacon!!!! ooooh that sounds tasty!!!!! well actually, its Bacon, Its going to be tasty!!!

bluechair84

Damn. Wrong end of Lincolnshire for me to get to easily for a treat. But I might try curing some myself! We don't have enough bacon in the house as it's a bit of a luxury (saving very hard for a house) - but if it's cheaper to do myself... I gets bacon again!!

Woodmonkey

Always fancied riding the full length of the Viking way you might have given me a reason? Who's up for a 147 mile bacon shopping trip?!?!

70\ʹspenguin

Black treacle bacon is gorgeous - kids love it! In its simplest form you basically add treacle to the cure and leave it. Older, more complex varieties require a mix of molasses, treacles and spice like pepper and juniper.

Im currently trying to perfect Marmalade bacon. It goes amazingly well but its a bugger to get the bitter orangey flavours out! Next time you make a bacon sarnie spread some marmalade on the bread and try it - om nom nom.

I made some chocolate coated bacon the other week too and that was lush! Simply put some streaky in the oven and cook till crisp but not burned. Let it cool on paper to drain all the fat. Melt some good chocolate (60-70% cocoa) and dip in the rashers. Allow to cool and then munch! The kids will think its amazing (if there is any left for them)

Also working on a smoked chilli bacon too.

Making it at home is incredibly simple. Places like www.sausagemaking.org will give you everything you need to start. You just need enough fridge space, an understanding partner and a little love and patience.

VWsurfbum

This is Wrong

70\'sPenguin wrote:

I made some chocolate coated bacon the other week too and that was lush! Simply put some streaky in the oven and cook till crisp but not burned. Let it cool on paper to drain all the fat. Melt some good chocolate (60-70% cocoa) and dip in the rashers. Allow to cool and then munch! The kids will think its amazing (if there is any left for them)

70\'sPenguin wrote:

Also working on a smoked chilli bacon too.

This is right