Bacon and Salmon

This post is not so much about food travels as bringing food from England to me. I make sausages quite easily here but we have missed bacon, proper English bacon. While I was home in the summer, I bought some bacon cure and have just tested it out.

It is quite easy to use. All you have to do is coat the bacon in the cure rub, wrap it tight in cling film and place in the fridge for approximately 5 days. After this I smoked the bacon to cook it. It was quite a success, the cure does not have the perfect flavour but it definitely worked.

While curing the bacon, I also bought some salmon to cure to make gravlax and with the intention of hot smoking one piece. I cure the salmon with lemon juice, sugar, salt and dill. The salmon needed to be wrapped tight and placed in the fridge with weights on top to help the brine do its job.

Once complete I sliced one piece and we ate it as gravlax and the other I hot smoked. I personally preferred the hot smoked salmon as the curing had given it a delicious flavour and I found the gravlax a little too salty.

I think I would try it again with a little more citrus and less salt and sugar. We are down to our last few slices of bacon so I would be interested in trying that again and seeing how the flavour could be improved.

Here are some photos of my attempts at curing and smoking.

Hot smoking the salmon in the wok
Hot smoking the salmon in the wok
Hot Smoked Salmon
Hot Smoked Salmon
The Finished Bacon and Gravlax
The Finished Bacon and Gravlax