Harts of Stur Kitchen issue 09, spring 2019 | Page 62

Cook’s Notes
THE KIT
Go the whole hog…
Pyrex Rectangular Dish With Lid
RRP: £16.49
Harts Price: £12.37
Homemade Bacon
For those of you who would like to make their first foray
into the world of cured meats the gateway is obviously
bacon. Follow this recipe to create bacon that is far
better than anything that you can buy at a supermarket.
You must use electric scales as the weight of salt and
Cure #1 are vital to the success of the recipe – normal
kitchen scales will not be accurate enough.
Ask your butcher for a 1.5kg piece of either pork belly
(for streaky bacon) or loin (for back bacon).
Mason Cash Cane S30
Mixing Bowl 21Cm
RRP: £17.50
Harts Price: £10.96
I.O.Shen Butcher’s
Scimitar Knife
Cure #1 is a mixture of kosher sea salt (93.75%) and
Sodium Nitrite (6.25%). It gives the bacon its pink colour
and bacon flavour. It can be purchased online at www.
homecuring.co.uk
Harts Price: £159.95
Stellar Beech Woodware
Butchers Block
Ingredients
Mix up the below cure thoroughly. Be as accurate as
possible.
4g Cure #1
33g salt
11g light muscovado sugar
RRP: £54.00
Harts Price: £27.00
Kitchencraft
Butchers Twine
1. Lay the joint down on a clean surface and apply the
cure evenly over the surface of the meat. If your joint
has skin on, apply 90% of the cure to the meat side. If
the joint is skinned, apply cure evenly all over.
2. Place the meat into a zip lock bag along with any of
the cure that has not adhered to the meat. Exclude as
much air as possible and zip up.
3. Place in a container in the fridge and turn over daily for
a week.
4. When the week is up remove the joint from the bag
and give it a quick rinse under the tap. Pat dry with
kitchen towel.
5. Make a hole through one corner of the joint and put a
string or butchers hook through this.
6. Hang in the fridge or another cool airy place for 2-3
days to firm up.
7. Slice with a sharp knife, cook and enjoy!
Harts Price: £2.95
Of Course You Can
If you fancy learning the art of charcuterie The Real
Cure run regular courses. Have you always wanted to make
your own great tasting charcuterie at home but not known
where to start? Join them for a one-day charcuterie course, led
by The Real Cure’s award-winning head charcutier and company founder
James Smart, where you’ll learn the skills needed to make your very own
charcuterie. Learn everything, from the principles of curing to building your
own cold smoker plus cure your own bacon and make sausages to take
home. For more info go to www.therealcure.co.uk.
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