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Holy Habanero!

Smoking recipes, chiles and porky musings from rural France.

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Holy Habanero! | holyhabanero.blogspot.com Reviews
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Smoking recipes, chiles and porky musings from rural France.
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Holy Habanero! | holyhabanero.blogspot.com Reviews

https://holyhabanero.blogspot.com

Smoking recipes, chiles and porky musings from rural France.

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1

Holy Habanero!: Dry Curing Bacon #1 - Belly Pork for Streaky Breakfast Rashers

http://holyhabanero.blogspot.com/2009/12/dry-curing-bacon-1-belly-pork-for.html

Smoking recipes, chiles and porky musings from rural France. Monday, December 28, 2009. Dry Curing Bacon #1 - Belly Pork for Streaky Breakfast Rashers. To cure your own bacon you have basically two choices, either wet cure or dry cure. Wet curing is where you submerge the meat in a solution of water, salt etc, whereas dry curing is a matter of rubbing dry ingredients into the meat to cure it. Dry curing isn't particularly dry though actually, as the meat will very quickly start to release liquid . 120g S...

2

Holy Habanero!: December 2009

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Smoking recipes, chiles and porky musings from rural France. Wednesday, December 30, 2009. Dry Curing Bacon #2 - Enhancing and personalising flavours in your dry cures. In my simple dry cure. Recipe I mentioned that it was really just a base from which to experiment. In addition to the basic Salt, Sugar, Garlic Powder, Cure #1 and Pepper that I used there are allsorts of additions you might like to make to get something perfect for your personal tastes! I have used Maple Syrup (Sirop d'Erable). I often u...

3

Holy Habanero!: Saltpeter, Prague Powder and Curing Salts

http://holyhabanero.blogspot.com/2009/12/saltpeter-prague-powder-and-curing.html

Smoking recipes, chiles and porky musings from rural France. Tuesday, December 22, 2009. Saltpeter, Prague Powder and Curing Salts. There is quite a lot of controversey about the use or otherwise of nitrates in curing. Whilst you will find lots of recipes on the net that call for one or other of the Nitrate/Nitrite based products, you will equally find that many list it as optional and yet still others who do not list it at all. On the negative side though, Nitrates degrade to Nitrites over time. Inf...

4

Holy Habanero!: Curing Pork

http://holyhabanero.blogspot.com/2010/01/curing-pork.html

Smoking recipes, chiles and porky musings from rural France. Tuesday, January 5, 2010. People have been curing meats for thousands of years, both to preserve large quantities for later consumption and for the deliciousness that can be imparted to it by a simple application of salt, cold and time! Locally (here in France), the supermarkets are heading into their post christmas pork promotion season too, so why not try your hand at a little low cost curing! Posted by Guy Holman. View my complete profile.

5

Holy Habanero!: Wet Curing Bacon #1 - Simple Wet Cure Recipe

http://holyhabanero.blogspot.com/2010/01/wet-curing-bacon-1-simple-wet-cure.html

Smoking recipes, chiles and porky musings from rural France. Tuesday, January 5, 2010. Wet Curing Bacon #1 - Simple Wet Cure Recipe. Before I go into some more of my fav dry curing recipes, heres a quick way of brine/wet curing your bacon. I have a couple of bellies on order for the weekend, so will add some photos when I do that batch. You could equally well buy some loin or ham to try the recipe out for back bacon or a gammon! Wet/Brine Cure Ingredients for 5 kilos of bacon. 600 g Salt (Sel). Once the ...

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A Little House in France - Part 2

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A Little House in France. What is this about? August 30th, 2012 4 Comments. On the day we finished the bathroom and let the water flow upstairs, a butterfly emerged. It was indeed a European Peacock, although you can’t see its colours here as it was still wet when we took this photo. By then we had finished building the shower, and had installed the toilet and sink. We can’t get over it. There was not a single leak! Let the good times roll. August 22nd, 2012 2 Comments. We have been busy. We managed to g...

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Holy Habanero!

Smoking recipes, chiles and porky musings from rural France. Tuesday, January 5, 2010. People have been curing meats for thousands of years, both to preserve large quantities for later consumption and for the deliciousness that can be imparted to it by a simple application of salt, cold and time! Locally (here in France), the supermarkets are heading into their post christmas pork promotion season too, so why not try your hand at a little low cost curing! Posted by Guy Holman. Before I go into some more ...

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