Thank you for this and all the wonderful recipes. I must try not to watch when i am hungry! Would this bacon be the same one used for making pirags? All the best, Robert - Ligotni
I mastered making Brown Sauce ( HP sauce) from my own apples. You need.to get to a jar of Tamarind from an Asian supermarket if you have one in Latvia somewhere.
I don't use a pan or a tub. I put the meat into the Ziplock bag and then coat it with the rub inside the bag. That way none of the salt/sugar goes elsewhere.
Hi, fantastic video thanks. Really good detail. I'm planning to start this weekend. Out of interest (while I'm searching), do you have any details in how long it can be kept in the fridge before cooking/spoiling? Would it keep better in one chunk? Thanks!
Well it depends on a number of things like how well the salt penetrates etc, you can of course leave it longer than 7 days before washing it. If you can batch it into vacuum packs (remove oxygen) then it stays longer. Probably the best thing is to do a big batch then freeze it. My last batch stayed for ages as it continued to air dry in the fridge, I wrapped it in baking paper not plastic so it can breath.
If one wanted to add real smoke flavor by actually smoking it for a bit, when would that be done? I was thinking perhaps as the last "drying step" in leu of the fridge, but wasn't sure. 🙂
I just stuck it in the larder as it was winter here and cold. To be honest it wouldn’t do any harm at room temp overnight as it’s in cold water and going straight back into the fridge. I wouldn’t leave it in direct sunlight etc
@@BalticHomesteaders Thank you spent the morning watching your beautiful family. The Piragi recipe was great because I just had a conversation with someone that denied they are made with sweet dough and they made them with frozen yeast bread roll dough.. thank you.. you can't cheat with tradition
Thanks for doing this!
Nice looking bacon!
Thanks😊
Thank you for this and all the wonderful recipes. I must try not to watch when i am hungry! Would this bacon be the same one used for making pirags? All the best, Robert - Ligotni
Yes that was from a previous batch of homemade bacon. Thanks for watching.
I mastered making Brown Sauce ( HP sauce) from my own apples. You need.to get to a jar of Tamarind from an Asian supermarket if you have one in Latvia somewhere.
I don't use a pan or a tub. I put the meat into the Ziplock bag and then coat it with the rub inside the bag. That way none of the salt/sugar goes elsewhere.
To be honest so do I now, can’t remember why back then I used the tray.
Hi, fantastic video thanks. Really good detail. I'm planning to start this weekend.
Out of interest (while I'm searching), do you have any details in how long it can be kept in the fridge before cooking/spoiling? Would it keep better in one chunk?
Thanks!
Well it depends on a number of things like how well the salt penetrates etc, you can of course leave it longer than 7 days before washing it. If you can batch it into vacuum packs (remove oxygen) then it stays longer. Probably the best thing is to do a big batch then freeze it. My last batch stayed for ages as it continued to air dry in the fridge, I wrapped it in baking paper not plastic so it can breath.
Once the bacon has cured and ready to cook can I slice it all up and store in the freezer?
Yeah bacon is great for freezing, no problem at all.
If one wanted to add real smoke flavor by actually smoking it for a bit, when would that be done? I was thinking perhaps as the last "drying step" in leu of the fridge, but wasn't sure. 🙂
Well Americans tend to hot smoke their bacon which effectively cooks it. Brits cold smoke. Either case after it’s all finished and cured.
When you soaked the bacon to remove salt overnight was it out of the fridge
I just stuck it in the larder as it was winter here and cold. To be honest it wouldn’t do any harm at room temp overnight as it’s in cold water and going straight back into the fridge. I wouldn’t leave it in direct sunlight etc
@@BalticHomesteaders
Thank you spent the morning watching your beautiful family. The Piragi recipe was great because I just had a conversation with someone that denied they are made with sweet dough and they made them with frozen yeast bread roll dough.. thank you.. you can't cheat with tradition