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Making Bacon

Maybe you have room to rear pigs yourself ... here at Food with Passion, we do not.

Does that stop us producing our own bacon? Certainly not!!

Agreed that you need to have pork in order to produce bacon, but that doesn't mean that you need to rear the pork yourself.

Food with Passion has been experimenting at producing our own bacon and has been delighted at the results compared with commercial (supermarket) bacon.

Does home produced bacon taste good? You bet .... !! The best that we have ever tasted .... forget supermarket bacon with sticky white plastic loooking rubbish left in the pan.

On our very first attempt, we created succulent tasty porky bacon with flavour that just cannot be achieved with supermarket bacon ... 'Finest', 'Taste the Difference', 'The Best' ...... we say rubbish!! ours is better.

Watch this space and we will tell you how you can easily make bacon (or gammon hams) at home and sack the supermarkets from this space.

It is absolutely no joke .... home produced bacon will blow supermarket (and even many premium bacons) out of the water, and it is very easy to do!!

Ingredients

1. Pork

2. Cure Mix

How easy is that? I know, I know, I know ... I didn't tell you what is in the cure mix, but you know what? I don't really know either .. and for now, I don't care.

I buy my cures from http://www.sausagemaking.org and I know that many professional butchers do too .. and they produce all the great results that I need them to.

This article will cover how to produce traditional dry cured bacon and smoke cure bacon. Separately we will cover traditional boiled ham (gammon).

To follow : pictorial production of bacon.