Dry curing hog for bacon???
05-24-2007, 04:11 AM
#1
Thread Starter
Join Date: May 2007
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Posts: 4
Dry curing hog for bacon???
Hi all, just wondering if anyone has tried dry curing their own pork to make bacon, if so, how did you set it up. A few days ago I shot a nice meat pig, butchered it, packed it in salt and sugar(4 to 1 ratio), wrapped each parcel in cloth and hung it in a dark shed. It is winter here in New Zealand but although it is cool, the salt absorbed the moisture in the air rather than from the pig and turned into a runny mess. I assume the pork has to be airtight during curing but it would be nice to know exactlyhow it was done in the past.
Cheers, Nate (Hog guide in NZ)
http://www.ballisticstudies.com
Cheers, Nate (Hog guide in NZ)
http://www.ballisticstudies.com
06-10-2007, 02:34 PM
#2
Join Date: Jun 2007
Posts: 2
RE: Dry curing hog for bacon???
I've never cured bacon, but have dry cured several hams. I would assume it is similar. You DO NOT want it air tight. Air is critical.The meat willspoil without air.
What do you mean by "mess"? It is natural for a ham to "weep" - give off liquid as it dries. It doesn't evaporate, the moisture leaks out of the meat. We usually warp it the first time in paper - let it weepthen repack and redoit in cloth.
What do you mean by "mess"? It is natural for a ham to "weep" - give off liquid as it dries. It doesn't evaporate, the moisture leaks out of the meat. We usually warp it the first time in paper - let it weepthen repack and redoit in cloth.
