Curing Pork

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!

Pigs are a prime candidate for curing, traditionally being killed in early winter when they become uneconomic to feed  any longer......they will use much if not all of their daily intake maintaining themselves rather than gaining weight and what weight is gained is mostly extra fat!

Winter is also the ideal time to cure meats, because a temperature at which meat will not rapidly spoil is much easier to maintain, which means the cure has the time to work its magic. Naturally, with a decent modern fridge it is a lot easier to guarentee correct temperatures and small batches of cured loins, bacons or gammons can be made at home at any time of year. Nonetheless the availability and price of pork at this time of year makes it THE moment to stock up on delicious porky goodies for the year ahead! 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!

I have a few more bacon recipes to come in the next week or two along with a better recipe for homemade gammons like the one above. Its about time I put some of this bacon in the smoker too...nothing beats a bit of home smoked bacon!