Damien at 23:29, 10 August 2026

2026-08-10T23:29:47Z

Damien: Created page with "850px Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''. {{Recipe | ingredients= * Salt, 30g fine + 30g coarse (60g tot..."

2026-08-06T23:01:42Z

Created page with "850px Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''. {{Recipe | ingredients= * Salt, 30g fine + 30g coarse (60g tot..."

New page

[[File:Bacon Recipe.jpg|850px]]

Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''.

{{Recipe |
ingredients=
* Salt, 30g fine + 30g coarse (60g total).
* Sugar 30g.
* Ham / bacon cure (nitrates, baby!) 1.25g
* Spices:
** Pepper, coarsely ground, 3g
** Herbs (garlic, onion, whatever), 3g
|
method =
# Mix the ingredients together in a bowl.
# Portion out an equal amount of the dry cure mix on each piece of meat.
# Rub it all over each piece.
# Shake it off.
# Vac-seal the meat.
# Cure in the fridge for 5-7 days, keeping them stacked together.
|
links=
|
notes=
It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. Let's see how it goes.
}}

[[File:Preserving Meat.jpg|850px]]

[[File:Acres of Meat.jpg|850px]]

@@ Line 23: / Line 23: @@
+|
 notes=
-It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. Let's see how it goes.
+It's a bit too salty for our family. I'm going with 40g salt total (20+20) per KG on 7th August 2026, no herbs just 3g/kg pepper. 5 days in the fridge. Smoked at 175F until the internal temperature held at 120F+ (50C) for an hour. Let's see how it goes.
 }}

Bacon - Dry Cure Rub - Revision history

Damien at 23:29, 10 August 2026

Damien: Created page with "850px Ralph from Oakwood makes it simple! The recipe below is '''PER 1kg OF PORK'''. {{Recipe | ingredients= * Salt, 30g fine + 30g coarse (60g tot..."