Mild Bacon

Mmm...BaconBack in 2010, when I posted the bacon tutorial online, I used a recipe with fairly low levels of salt. Many people liked it and it still forms the basis for the tutorial today. That said, it's not the recipe that I use, so I've removed the online calculator from the recipe and put it here to separate the calculators from the tutorials.

Mild Bacon

The ingredients for 1kg of meat are:

18.5gm Salt
10gm Sugar
2.5gm Cure #1
0.5gm Sodium ascorbate (optional)

Use the cure pro rata for other weights of meat adding whatever herbs and spices you like.

For other sizes of meat it's easiest to use this calculator...

Click here, there's more to read...



Turkey Sausage

Turkey Sausage

It was only when we needed freezer space just before Christmas that I remembered that we'd bought a large turkey when they were selling them off after last Christmas! The time had come to use it up - there was 10lb of meat once I'd boned it.

I was confident that some of the Chicken recipes I'd seen over the years could be easily adapted for Turkey. I was so confident that I didn't do the small trial batches I would normally do when developing a recipe. How wrong I was proved to be; talk about 'pride comes before a fall', we hated them!

The two (badly stuffed!) sausages pictured above are Turkey, Spring Onion and Chilli, which also included some garlic and fresh ginger; and Turkey, Spinach and White Stilton, an adaption of one with Feta to make it more local. Whether the turkey was 'past it', or whether chicken and turkey aren't as interchangeable as I thought they were, I don't know. What I do know is no-one liked them.

Oh well, back to the drawing board.

Now, the Turkey 'Ham' that I made at the same time? Now that's another story...



Whole Green Fig Preserve

Figs

Following my recipe for fig jam online, I was contacted by a very nice guy called John Titterton who said:

I noticed your blog update with the fig jam recipe and thought I would pass this recipe on to you. It is made using green figs - harvested just before they ripen on the tree. The preserved figs are best eaten with a nice soft cheese such as Brie or Camembert, but are also good with some harder cheeses. Maybe even a nice home smoked cheese and crackers!

The recipe was from my father, who used to make a few hundred bottles at a time and passed to me after his death. I make a batch every year if I am at home, but they do not last too long!

Regards,
John Titterton
Cape Town, South Africa.

Regrettably, the file he attached became corrupted when I lost a lot of my emails, and with one thing and another, it's taken this long for me to be able to put John's dad's recipe online.

Whole Green Fig Preserve

Ingredients:
100 green figs
2 tablespoons bicarbonate of soda
3.4 litres water

Method:

  • Scrub the figs and cut a cross into the end opposite the stalk.
  • Mix the water and bicarbonate of soda and soak the figs overnight.
  • Remove from the water and weigh the figs, recording the weight.
  • Place into clean boiling water and boil for 15 minutes or until soft.
  • Drain and then dry the figs well, removing excess water.
Syrup:
  • For each 500g figs or part thereof, mix 500ml water with 500g sugar.
  • Boil the syrup until it just starts to thicken.
  • Add the figs and boil until the syrup is thick.
  • Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool.
  • Bottle the figs and cover with the syrup.

Note 1: If the syrup froths whilst boiling, add a small lump of butter.

Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.

Many thanks John.


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Temperature Control

Following my series of posts about my curing fridge Nate asked for a picture of the inside of my control box. Regrettably, as the box is home-made it's screwed together with wood-screws and is difficult to take apart. The picture below is of a control box set-up for temperature control which was assembled by a good friend of mine; it's how it looks when made by a professional.

Inside a Temperature Control box



Fig Jam

Until a couple of years ago, I'd never come across anyone with a fig tree. Recently, I've met two people growing them locally. This year's been a good one for them and I've been offered surplus figs from both. When one brought some to the pub to give away and offered me what remained at the end of the night, how could I refuse? However, whilst I do enjoy eating them raw, large quantities have a debilitating effect on my digestive system! Not nice when you're a wheelchair user.

In the circumstances, I thought I'd better look for something else to do with them; a trawl of the internet produced a number of recipes for fig jam:

Figs for Jam

Click here, there's more to read...


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