All posts in Dry Curing

Smoked Jowl

Working with a whole pig was a bit challenging, but at the end the rewards were well worth the effort. I really took my time and made sure that the whole pig was utilized and appreciated. I also found that the best bits are often neglected or wasted by the not so adventurous consumers.

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Proper Dry Cured Bacon?

Just a follow-up on our cold smoked bacon post last week

Like I said before, I had obsession with bacon for about two years, and this quest for PROPER BACON, made me look closer at the stuff that you buy in supermarkets. Cooking normal bacon not proper bacon; you know, “bacon produce by passion for the product and with patience” there was always white liquid in the pan. This triggered me to start looking at the ingredients used in the process of making it.

This is what I found listed on their declaration of ingredients:

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Cold Smoked Belly Bacon

Making Bacon

Bacon is essential in the kitchen; a small piece of bacon imparts a lot of flavour. This is why using poor quality bacon is never an option. I have tried bacon from all the normal shops even from my butcher but in the end it all tastes the same. With some of the big brands of bacon you really have to imagine the smoky taste, because there is none.

A lot people haven’t had the privilege to taste proper cured and smoked bacon, and decided we will try to improve the quality that we use, and make a difference, one plate at a time.

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