30 Day Cured Bacon

Curedbacon-700x400It is Owton’s philosophy to create quality products that are the best they can be. Gill Owton has worked with our butchers to perfect our own dry cured bacon.

The difference between Owton’s bacon and others found on the market is the length of time the product is cured for.

We have developed a 30 day cure which allows the full bacon flavour to develop. The bacon can become over salty with time but with the addition of sugar to counter balance the salt we are left with a rich flavour. We do not add any water and the finished product hung to dry for a minimum of 24 hours. Once hung the bacon is sliced thickly and packed.

Gill says “I have vivid memories as a child of watching my father cure bacon and bath chaps for the Butchers Shop that he ran. He took a great deal of trouble over the process and produced an amazing product. I decided that I would replicate the process here. As with any product you have to start with quality ingredients, add them together in the right way and allow to cure for long enough that the flavours can penetrate and you will be left with a great end result”.

Bacon curing the Owton’s way

Add 325g of Lucas Easycure salt mix to 20kg of Pork Striploin
Add 460g of Brown sugar to 20Kg of Pork Striploin
Vacuum Pack and cure for 30 days.
Each Batch must be date & signed by the person making it.
The curing pork must then be turned at least every 3 days.
When cured the bacon must be opened and rinsed in cold water.
After the rinsing the bacon must then be hung for 24 Hours.
For Fullers the bacon must be cut on 2 ½ on the slicer which is 5mm.
The shop should be cut on 1 ¾ on the slicer.
Then packed as per requirements and again signed and dated date of packing.
For Smoked bacon, once the bacon is hung it should then be smoked in the smoker for 10 hours to finish.

Bacon Curing Method
Add 325g of Lucas Easycure salt mix to 20kg of Pork Striploin
Add 460g of Brown sugar to 20Kg of Pork Striploin
Vacuum Pack and cure for 30 days.
Each Batch must be date & signed by the person making it.
The curing pork must then be turned at least every 3 days.
When cured the bacon must be opened and rinsed in cold water.
After the rinsing the bacon must then be hung for 24 hours.
For Fullers the bacon must be cut on 2 ½ on the slicer which is 5mm.
The shop should be cut on 1 ¾ on the slicer.
Then packed as per requirements and again signed and dated date of packing.
For Smoked bacon, once the bacon is hung it should then be smoked in the smoker for 10 hours to finish.

 

It’s all in the experience that Owton’s have, Delicious!!

English pork striploin to be used
Add cuing Salt & Sugar then Vacuum Pack
Allow to cure for 3 to 4 weeks
Hang out of Vacuum bag in fridge for 5 days
Sliced
Packed

Bacon Curing Process

English pork striploin to be used
Add cuing Salt & Sugar then Vacuum Pack
Allow to cure for 2 to 3 weeks
Hang out of Vacuum bag in fridge for 5 days
Sliced
Packed