Thursday, 27 January 2011

BBBB .....

......  or Badman's Black Back Bacon.

It seems like an age back when I started curing a Pork Loin joint that 30% had picked up at the supermarket.  The piece of pork has been dry cured for a week, then washed and soaked before spending another 10 days in a coating of black treacle. This second process was ably carried out by 30% and TP while I was slumming it in Boston.

I finally got my act together last night and dragged it out of the fridge.

Black Back Bacon
The black treacle imparts both colour and flavour to the bacon and the result is a melt-in-the-mouth sweet cured rasher.

After 20 minutes with a sharp knife I had 4 lbs of bacon to be packed up and frozen.

Hand cut rashers - Mmmm !
Even allowing a comfortable 50p per lb for cure materials this bacon came out at about £2.50 per lb and therefore blows the commercial stuff in to the weeds at a supermarket price of £8 per lb.

Guess what we're having for supper ?

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