Do you like cured hams such as Iberico, prosciutto etc.
Try this - I've been doing it for a few years now.
buy a good bacon whether middle rashers or just the streaky. I use Aldi where possible.
A good test is to try a rasher - if it's almost like ham go for it.
If middle, cut off the streaky parts.
Or even get your butcher to slice some rashers very thin if he cures his own
Lay them on a cake rack and leave either in a fridge or as I do, just on the bench
Over a few days you will notice it will start to ooze fat and the meat will go darker.
as it gets darker do some taste tests.
For me soooo yummy.
Can use it with eggs poached or fried, or in a bacon butty, BLAT or whatever

NOTE:Flies will not touch it - too salty?? But the 2 legged rats passing by will devour it. I know the solo big one that lives in my caravan does!
A few rashers have already disappeared today
Cheers
Howard

 

[Sethia Soliman]

Do you like cured hams such as Iberico, prosciutto etc.
Try this - I've been doing it for a few years now.
buy a good bacon whether middle rashers or just the streaky. I use Aldi where possible.
A good test is to try a rasher - if it's almost like ham go for it.
If middle, cut off the streaky parts.
Or even get your butcher to slice some rashers very thin if he cures his own
Lay them on a cake rack and leave either in a fridge or as I do, just on the bench
Over a few days you will notice it will start to ooze fat and the meat will go darker.
as it gets darker do some taste tests.
For me soooo yummy.
Can use it with eggs poached or fried, or in a bacon butty, BLAT or whatever

NOTE:Flies will not touch it - too salty?? But the 2 legged rats passing by will devour it. I know the solo big one that lives in my caravan does!
A few rashers have already disappeared today
Cheers
Howard

This is an awesome tip, @Happyjack! I was actually just wondering how I can save up a bit this Christmas as my family loves eating cured ham during the holidays. I'll definitely give this a go!

 

[Colleen M]

Prosciutto is normally soaked in red wine prior to drying, as ex butchers my husband and i make our own as well as biltong ( jerky ). We even give it as Christmas gifts.

 

[Suzanne rose]

Is this a true story ?

Bacon CAN be heavily smoked and cured for room-temperature storage, but most grocery-store bacon is not this kind. Due to the nitrates/nitrates and smoking process, normal bacon should be safe at room temperature for longer than the 2 hours

Is the rat a pet ? If not why have you not gotten rid of it.

 

[Happyjack]

Is this a true story ?

Bacon CAN be heavily smoked and cured for room-temperature storage, but most grocery-store bacon is not this kind. Due to the nitrates/nitrates and smoking process, normal bacon should be safe at room temperature for longer than the 2 hours

Is the rat a pet ? If not why have you not gotten rid of it.

True Blue
It does work with store bought bacon if it mentions that it is smoked, and most is even if not mentioned.
And I've had it on my bench for days and with no ill side effects.
And the 2 LEGGED rat is the sole human occupant of my caravan

 

[Happyjack]

Prosciutto is normally soaked in red wine prior to drying, as ex butchers my husband and i make our own as well as biltong ( jerky ). We even give it as Christmas gifts.

Ooh - Maybe I'll soak it in some tawny port as I don't drink reds.
And for a form of biltong I rub salt and herbs in to some steak and let it dry, either in the fridge or on the caravan bench> I slice it very thinly with my sharp sharp sharp Nakiri knife.
and aanother pork trick i've found - over the years I have tried a few methods to get good pork crackling. scoring, render with poiling water. But he last few times I have left the roast or belly open in the fridge for a couple of day to let the skin dry out. I don't score it ( 0/10?? ) and brush with oli and salt. I usually slow roast at 160 to a measuered internal of 68 and the crackling comes out perfik, myabe a few mintues higher heat if not quite right.
Very strange that the crackling does not last as long as the rest of the meat

 

[Colleen M]

Ooh - Maybe I'll soak it in some tawny port as I don't drink reds.
And for a form of biltong I rub salt and herbs in to some steak and let it dry, either in the fridge or on the caravan bench> I slice it very thinly with my sharp sharp sharp Nakiri knife.
and aanother pork trick i've found - over the years I have tried a few methods to get good pork crackling. scoring, render with poiling water. But he last few times I have left the roast or belly open in the fridge for a couple of day to let the skin dry out. I don't score it ( 0/10?? ) and brush with oli and salt. I usually slow roast at 160 to a measuered internal of 68 and the crackling comes out perfik, myabe a few mintues higher heat if not quite right.
Very strange that the crackling does not last as long as the rest of the meat

Biltong is soaked in brown vinegar, and a variety of herbs depending on taste, primarily corriander, and salt, but chili can also be added. The vinegar is the main means of preservation of the meat. Jerky is a sweeter and chewier version. Best if you can hang the meat in an area with good natural airflow. We had a proper Biltong dryer, as we used to sell to South African shops in Victoria.

 

[Defiant540]

Ooh - Maybe I'll soak it in some tawny port as I don't drink reds.
And for a form of biltong I rub salt and herbs in to some steak and let it dry, either in the fridge or on the caravan bench> I slice it very thinly with my sharp sharp sharp Nakiri knife.
and aanother pork trick i've found - over the years I have tried a few methods to get good pork crackling. scoring, render with poiling water. But he last few times I have left the roast or belly open in the fridge for a couple of day to let the skin dry out. I don't score it ( 0/10?? ) and brush with oli and salt. I usually slow roast at 160 to a measuered internal of 68 and the crackling comes out perfik, myabe a few mintues higher heat if not quite right.
Very strange that the crackling does not last as long as the rest of the meat

spell check maybe? lol

 

[Suzanne rose]

spell check maybe? lol

When I read this interesting post I thought.. oh you want to hope Defiant540 doesn't read this.

 

[Colleen M]

Wasn’t aware that the spell police were monitoring this page! Sometimes that sort of thing can border on the side of bullying, not at all needed.

 

[Suzanne rose]

Wasn’t aware that the spell police were monitoring this page! Sometimes that sort of thing can border on the side of bullying, not at all needed.

There are a couple of them out there I get picked up a bit. My phone makes mistakes

 

[Suzanne rose]

spell check maybe? lol

I got picked up in the quiz where I had to name 5 rivers in WA I wrote Murry instead if Murray jeez it was after midnight . I replied I already have a spell checker ...Defiant540

 

[Happyjack]

When I read this interesting post I thought.. oh you want to hope Defiant540 doesn't read this.

Oh, sometimes I don't check before posting and spell check doesn't always work since the mispelled word is already in the spellcheck dickshunery
And I usually use humour when I pick others mispelling especially duel for dual. - a like " who won the fight, what sort of weapons? "
using of and not have gets me most as in "I could of ..."