Entradas populares

Wednesday, July 4, 2012

CAMAS AND HOW TO CURE BACON

Home Cured Prosciutto
(These beds are used for salting hams as well.
The bricks are not used curing pork bellies.)
Photo from:
 podchef

tables or boards on which slabs of bacon are salted. Uncovered wooden boxes were the most common until the invention of plastic. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla:1996:34:140]

HOW TO CURE BACON

Ingredients

7 lbs pork belly 
3 lbs sea salt
½ lb brown unrefined sugar
3 tsp saltpeter
1 oz freshly ground pepper

Preparation

Within 24 hours of the slaughter, the belly should be chilled. First trim the belly to the desired shape. Then chill it for 24 hours.

Curing Pork Belly(in a modern "bed")
from purejuice2
Mix the salt with the other ingredients. Rub some of this on all sides of the belly and place it in a bed in a cool place. The following day, drain off the brown liquid released and rub all sides with the salt mixture again. Repeat this process for 5 days to 2 weeks depending on how much curing is desired.

Wash off the salt mixture, pat dry, wrap it in muslin and hang it for about 2 days until the surface is totally dry. Store in a cool place until ready to use. If it is not sliced it will last longer.
Sizzling Salt Pork Side Meat
Photo from:
 Eddie C Morton

No comments:

Post a Comment