Spike
pfm Member
Over the years I’ve cured my own meats including bacon, pancetta, bresaola and more recently Guanciale (pigs cheek). I dry cured my pigs cheeks for a week with curing salt and fresh rosemary, oragano, thyme, juniper. Washed in wine and then hung in my shed until they lost 35% of their mass. Used the smaller one today to make a very simple but authentic carbonara: guanciale, eggs, pecorino, pepper and spaghetti. If I say so my self it was amazing!
If your interested in trying to cure your own it really is simple. The bacon I do is way better than anything I can buy, including from my butcher who cures his own. So far I’ve only done belly pork to make streaky. Fried slowly from a cold start produced the ultimate bacon.
Now got 2.5kg curing! They also make amazing lardons.
If your interested in trying to cure your own it really is simple. The bacon I do is way better than anything I can buy, including from my butcher who cures his own. So far I’ve only done belly pork to make streaky. Fried slowly from a cold start produced the ultimate bacon.
Now got 2.5kg curing! They also make amazing lardons.