At Grasmere Farm, we take pride in our Hampshire-cross Pigs and the traditional farming methods we use to raise them. Our pigs are bred and raised on our farm in south Lincolnshire, resulting in flavorful and tender pork. Our expert butchers carefully select and prepare each cut, ensuring that only the best prime cuts make it to our customers. One of our most renowned products is our home-cured bacon and gammon.
The Traditional Cure
Our bacon is dry cured using traditional techniques that have been perfected over time. Fresh pork flitches are laid down in dry salting bins and cured in the old-fashioned manner. This process involves generously salting the pork and allowing it to cure for a specific period of time. After the curing process, the bacon is then hung up to dry and mature, enhancing its flavor and texture. This traditional method is what sets our bacon apart and ensures that each slice is truly special.
Our dry-cured bacon is not only perfect for breakfast but also versatile enough for other delicious dishes. Why not try making a Breakfast Stack with our bacon? It's a breakfast bap like you've never experienced before!
How to Cook Dry-Cured Bacon
When cooking our dry-cured bacon, it's important to start with the right temperature. Allow the bacon to come to room temperature before cooking for the best results.
To Grill:
- Preheat the grill to a high heat.
- Place the bacon on the rack and grill for 3-4 minutes on each side.
To Shallow Fry:
- Heat a small amount of oil in a frying pan over medium heat until hot.
- Fry the bacon for 3-4 minutes on each side, or until it reaches your desired level of crispiness.
Serve the bacon hot and enjoy its delicious smoky flavor!
Allergen Information
It's important to note that our dry-cured bacon contains sodium nitrate and sodium nitrite. If you have any allergies or sensitivities to these ingredients, please take this into consideration before consuming our bacon.
Frequently Asked Questions
Can I use this cure recipe for other types of meat?
While this cure recipe is specifically designed for bacon, you can experiment with using it on other cuts of pork or even different types of meat. Just keep in mind that the curing times may vary depending on the thickness of the meat.
Can I adjust the amount of salt in the cure?
Yes, you can adjust the amount of salt in the cure to suit your taste preferences. However, it's important to note that salt plays a crucial role in the curing process, so make sure not to reduce it too much.
How long does the curing process typically take?
The curing process for bacon can take anywhere from a few days to a couple of weeks, depending on the size and thickness of the pork. It's important to follow the recommended curing times to ensure the best results.
Can I use this cure recipe for cold smoking?
Yes, this cure recipe can be used for both cold smoking and hot smoking methods. If you plan to cold smoke the bacon, make sure to adjust the smoking time accordingly to achieve the desired flavor and texture.
In Conclusion
Creating your own delicious home-cured bacon is easier than you might think. With our traditional cure recipe and careful attention to detail, you can enjoy the smoky, flavorful goodness of homemade bacon. Whether you prefer it grilled or fried, our dry-cured bacon is sure to satisfy your cravings. So why not give it a try and elevate your breakfast or any dish with the rich taste of our smoked bacon!
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