Shaun aRe wrote:
> "~patches~" > wrote in message
> ...
>
>>Shaun aRe wrote:
>>
>>
>>>"OmManiPadmeOmelet" > wrote in message
...
>>>
>>>
>>>>In article >,
>>>>"Shaun aRe" > wrote:
>>>
>>>
>>>>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
>>>>electricity and marinade time. <G>
>>>
>>>
>>>Exactly - less money thrown away should I have made a mistake, but 5lb
>
> of
>
>>>that meat would have cost me around 25 quid anyway!
>>
>>Shaun, I often like to experiment with a new dish or technique so I will
>>buy just enough to make one or two servings. That way if it ends up
>>being a disaster, I'm not out much.
>
>
> Exactly - makes good (economical) sense really.
>
>
>>I did that for this batch of jerky
>>to try using round roast instead of my normal sirloin tip. I did the
>>same for the peameal bacon experiment using a $4 piece of pork
>>tenderloin instead of a larger pork loin. That way I would only be out
>>$4 and for the same price I found I liked the results. A nice chunk of
>>pork loin is now curing into peameal bacon in the fridge 
>
>
> Would love to cure my own bacon! (Kath and I have talked about *when* this
> will happen in our rilly excellent real as you like future dream life,
> heheheh...)
>
> Bet yours comes out delicious ',;~}~
Oh it is wonderful Shaun! We love peameal bacon and it seldom goes on
sale

A package of 6 - 8 1/4" slices will cost about $6. We've paid
the price because we love the taste, it is low fat, and makes for a real
quick meal not only for breakfast. I bought 2.5 lb of pork loin for $7.
Along with 1 tbsp/lb tender quick curing salt, 1 tsp sugar/lb, and a
little corn meal and we will have a nice piece of peameal bacon
considerably cheaper than store prices. I was surprised at how easy it
is to cure meats! You just rub the curing salt into meat or in the case
of sausages add it to the meat mix then put it in the fridge for the
required number of days. You really should try it! Maybe you can get
Morton's Tender Quick or similar over there. This is a curing salt
blend likely found along with the other salts. You will have great fun
and save money too!