English Bacon – How to make English Bacon cured and cooked

Todays video I will show you How to make English Bacon cured and cooked. With a little bit of a review on the Thermpro thermometer TP-08c which has a range of 500 ft but NOT really a product review.

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👇 RECIPE BELOW

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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.

Taking Cooking food back to basics.

Ingredients
Pork loin
Salt 20g/kg
Brown Sugar 20g/kg
Cure 5% (Sodium Nitrite) 2.4g/kg
Sodium Erythorbate 3.5g/kg

NOTE: Sodium Erythorbate was in the same tub as the salt. Editing error!
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NOTE: What I will say I DID NOT add enough liquid smoke to make it smokey there was only a hint - I should have added Liquid Smoke 0.4g/kg
There is a narration mistake I say every 7 days turn it - it's turn it for 7 days every day. my mouth was working quicker than my brain.

Cure Penetrates at 1" per week
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Bacon Curing Calculator https://eatcuredmeat.com/meat-curing-...

#englishbacon #howtomakeenglishbacon


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