This month we will learn how to turn our beautiful wild pork into bacon using Dunningham’s products. We will be using this Honey-Dew cure which is slightly more sweet than your traditional cure. Who doesn’t like the smell of fresh bacon grilling in the morning along with fresh coffee and the sniff of Punga on the wind. So here is a step by step guide for making awesome bacon.
Follow the instructions on the side of your Honey Dew cure as shown in picture.
In addition to our Honey-Dew cure we will be adding Dunninghams Maple Crystals to our brine mix. These Maple crystals are perfect for wild game as they give a sweeter flavour to eliminate that strong game flavour.
Make up a brine mix to suit your taste buds, by adding more brine mix and salt you will make a more salty solution depending on how salty you like your bacon. You can tell just how salty your brine mix is by using a Salometer/brineometer.
My personal preference is to have your salometer sitting at 30, just so it’s not too salty but still flavoursome.
Step Two: How should you cure the meat. Two options listed here
The first step in getting your machine ready for pumping is to flush it out with fresh water. I usually use around 10 litres of water for the first flush before I put any brine mix through.
Step Three: Inject the meat with brine
When you have netted your product hang it up in your smokehouse and let the smoking and cooking process begin!
Here we have our end result. We have turned our wild pork into beautiful wild pork bacon, and everyone loves bacon!