On Monday, some friends and I spent the day up at Haobao Organic Farm butchering a 210 kilo wild boar raised at the farm. By Tuesday afternoon, we were the proud owners of 25 kilos of sausage (now for sale if interested), 4 kilos of salami to be ready in 2 months, one brining ham, one hind leg buried in salt that will hopefully make beautiful prosciutto in ten months and 30 kilos of curing bacon. We've had good success so far, but I really want this bacon to turn out right. Anyone out there with bacon making experience?
We're going for a salt-cured streaky bacon with no smoking. It's been curing in salt for the past 3.5 days and I will wash it off tomorrow night to hang half and slice and freeze the other half. The pork bellies are enormous and difficult to work with but I think everything is right so far. Any feedback or suggestions would be greatly appreciated, especially if you can give me an idea of how firm the meat should be once it's fully cured. And if you are interested in buying sausages now or streaky bacon a week from now, please contact me.
Cheers, Colin