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Maple bacon – the finished product

Maple bacon – the finished product

Thanks to Cleo’s supervision, the maple smoked bacon got done today: According to Mr Neil Master Butcher, it looks to have “cooked” a bit too much versus “smoked”. The end bits are of course saltier (dry cure on outside), but I tasted a bit and it was certainly glorious. A fork was delivered to our […]

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Maple Bacon smoking – the process…

Maple Bacon smoking – the process…

More from Mr Neil Master Butcher who is handling the bacon part of the BLT challenge… Here’s the belly, rinsed and patted dry from the fridge. (Sorry, I could not take picture of the process as my hands were a bit gucky!) Truth be told, I think it may have needed a few more days […]

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Maple Bacon and pancetta… Mmmm… bacon!

Maple Bacon and pancetta… Mmmm… bacon!

More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of […]

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Curing details

Curing details

(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just […]

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Guest blogger – Mr Neil, master butcher!

Guest blogger – Mr Neil, master butcher!

Neil has the pork belly curing!! Here are some pictures and commentary of the process which took place this weekend, Supplies pulled out, ready to go: Close-up of the nutmeg, cross-section as it’s been ground…
It’s an interesting spice. I’ve started to find it cropping up in all sorts of places: it’s not just for egg […]

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