UK BBQ Mag Winter 2016/2017 - Page 66

66

Cure and Simple...

One of the most frequently asked questions in the CountryWoodSmoke Facebook Group at this time of year is how to go about curing bacon for the first time. Truly bacon does make everything better...

But often people get worried about measuring out quntities of curing ingredients, and how much to use per kg of meat.

Quiet Waters Farm main man, Salt Cured Pig Admin, and overall curing expert John Gower shares with us some of his wonderfully easy and super tasty curing recipes.

The sense of achievement of making your own bacon is truly difficult to beat, you know what goes into the bacon, and that there are no nasties. The best thing of all though is that you get to taste test the products of your labour...and keep tasting and tweaking and trying new variations.

The key is to get a good base recipe you're happuw ith and work from that.

There's also a couple of festive ham curing recipes so you can cure a ham for Christmas.

John believes in the importance of using small amounts of nitrites in curing for food safety,

Visit John's site www.quietwatersfarm.co.uk

Or say Hi on twitter @quietwatersfarm