How to Make Amazing Bacon - Very Simple and Nitrate Free
Тәжірибелік нұсқаулар және стиль
We all like a bacon butty but what could be better than bacon homemade cured by yourself and nitrate free. This bacon is so easy to make anyone can do it at home in your own domestic fridge.
I've been making bacon for years and follow a traditional curing method using just salt and sugar to cure the meet together with some differing spices depending on how I want it to end up like.
Roughly for each 1kg of pork belly you'll need about 100g of cure mix and the mix should be roughly 50/50 salt and sugar. Make sure you use rock or sea salt for your bacon cure mix not iodized salt.
In 2018 we left the UK to come to Gita’s family homestead here in north Latvia, not far from the Estonian border and now we live somewhere nowhere in the middle of a forest in a house built by Gita’s grandfather. We’re videoing our journey and trying to give you some insights into how we’re living here.
You can also find us on Instagram where we post different and more regular updates: / baltichomesteaders
#bacon #latvia #homestead
Пікірлер: 10
I mastered making Brown Sauce ( HP sauce) from my own apples. You need.to get to a jar of Tamarind from an Asian supermarket if you have one in Latvia somewhere.
Thank you for this and all the wonderful recipes. I must try not to watch when i am hungry! Would this bacon be the same one used for making pirags? All the best, Robert - Ligotni
@BalticHomesteaders
2 жыл бұрын
Yes that was from a previous batch of homemade bacon. Thanks for watching.
Hi, fantastic video thanks. Really good detail. I'm planning to start this weekend. Out of interest (while I'm searching), do you have any details in how long it can be kept in the fridge before cooking/spoiling? Would it keep better in one chunk? Thanks!
@BalticHomesteaders
4 ай бұрын
Well it depends on a number of things like how well the salt penetrates etc, you can of course leave it longer than 7 days before washing it. If you can batch it into vacuum packs (remove oxygen) then it stays longer. Probably the best thing is to do a big batch then freeze it. My last batch stayed for ages as it continued to air dry in the fridge, I wrapped it in baking paper not plastic so it can breath.
If one wanted to add real smoke flavor by actually smoking it for a bit, when would that be done? I was thinking perhaps as the last "drying step" in leu of the fridge, but wasn't sure. 🙂
@BalticHomesteaders
Жыл бұрын
Well Americans tend to hot smoke their bacon which effectively cooks it. Brits cold smoke. Either case after it’s all finished and cured.
When you soaked the bacon to remove salt overnight was it out of the fridge
@BalticHomesteaders
2 жыл бұрын
I just stuck it in the larder as it was winter here and cold. To be honest it wouldn’t do any harm at room temp overnight as it’s in cold water and going straight back into the fridge. I wouldn’t leave it in direct sunlight etc
@lindakairys8873
2 жыл бұрын
@@BalticHomesteaders Thank you spent the morning watching your beautiful family. The Piragi recipe was great because I just had a conversation with someone that denied they are made with sweet dough and they made them with frozen yeast bread roll dough.. thank you.. you can't cheat with tradition