Wulf's Webden

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Making Bacon

Following a stimulating discussion on the Selfsufficientish forums about making bacon, I have given it a try.

Truth be told, I have tried it twice. The first batch inadvertantly got cooked up early by Jane, who had not been fully briefed on the process. However, last night I tried resuls from my second attempt. I did not get it quite right even with a clearly labelled container. I started on 24 November and every three days dried the bacon and rubbed in a new sugar / salt mixture (1 tsp of each). The last treatment was just over a week ago and then I left it in the fridge until last night.

What I should have done is added the mixture daily for about three days and then dried it off and left it for a while Never mind — sliced up and served with eggs and a reheated vegetable mix (sweetcorn and peppers fried and coated with some polenta) it was delicious although a bit salty. The rest is dried off and I will probably consume it at the weekend.

I will definitely try again although I might try observing the instructions a bit more closely next time. My dependence on shop-bought bacon rashers might be nearing an end!

4 Comments

  1. There’s nothing like your own bacon. If it’s a bit salty, try blanching briefly in hot water, then dry off before frying.

    • I’ll have to try that on the next lot (if required). I finished off this round cutting it into small pieces (easier than trying to rasher what was left) and fried them pretty crisply. The salt level was fine for “bacon scratchings”.

  2. There’s nothing like your own bacon. If it’s a bit salty, try blanching briefly in hot water, then dry off before frying.

    • I’ll have to try that on the next lot (if required). I finished off this round cutting it into small pieces (easier than trying to rasher what was left) and fried them pretty crisply. The salt level was fine for “bacon scratchings”.