Twenty minutes of admin were necessary to log the work and arrange the necessary calls before I was, once again, left with very little to do.
30% headed out for essential groceries leaving me to occupy myself ...
It is day #2 of the sour dough starter preparation and a few minutes were spent whisking 120g of strong, white flour in to the milk and yoghurt mixture. It has now been covered and will be left at room temperature for two days. By Wednesday I should be able to see lots of small bubbles and it should smell "pleasantly sour".
30% returned from her mission and reported that the local Farm Shop was very quiet, as was the Butcher's. She had had a successful trip and presented me with a large loin of pork ...
Previously we had discussed making some more bacon and a quick rummage through the store cupboard had uncovered a pound, or so, of cure* all mixed up and ready to go.
I am now using a curing method given to me by a local pig farmer; Mick The Pig. The method involves massaging the loin with a few handfuls of cure, ensuring that all surfaces have been well rubbed. The loin is then placed in a vacuum bag** and a couple of handfuls of cure are spread on the upper and lower surfaces of the meat. The meat is then sealed and left in the bottom of the fridge for six days. It needs to be turned over once a day.
At the end of this process the bacon will be removed from the bag and washed and dried. It will then be wrapped in muslin and hung up for a few days before smoking.***
More on the bread and bacon, over the next few days.
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* A 50:50 mixture of salt and brown sugar mixed with ground aromatics; Bay leaves, Coriander seed, Black Pepper, Star Anise and Smoked Chipotle Chilli flakes** Apparently a Ziplock bag can be used as an alternative.
*** I thought you ate bacon ... groan !
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