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Curing bacon at home (Long Ashton method)
Preparation info
- Difficulty
Easy
Appears in
By Mary Norwak
Published 1978
Success depends on: (1) the condition of the pig; (2) care at the slaughter period; (3) temperature; (4) cutting and curing method; (5) drying and storage; (6) utilization.
Ingredients
Method
1 Condition of the pig
A carcase weight of 130–150lb/60–70kg is recommended. The pig should be well finished. Firm fat is produced by feeding cereal or potatoes; swill gives a soft fat which does not cure well.
2 Slaughter
The pig should be kept without food for up to 24 hours before slaughter but must b