Comments on: The perfect pork pie part 1: Makin’ bacon http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Elaine http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-52070 Elaine Mon, 15 Nov 2010 09:08:18 +0000 http://www.tomatom.com/?p=1184#comment-52070 Hello! I have finally decided to get around to maing your pork pie and have a couple of questions: 1. Wrap in Muslin and store, which for most of us in the inner-city will mean bunging it in the fridge - how long for? 2. than hanging in a cool airy place - again how long for? Thank you in advance :) Hello!

I have finally decided to get around to maing your pork pie and have a couple of questions:
1. Wrap in Muslin and store, which for most of us in the inner-city will mean bunging it in the fridge – how long for?
2. than hanging in a cool airy place – again how long for?

Thank you in advance :)

]]> By: Brett http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45244 Brett Thu, 14 May 2009 01:23:46 +0000 http://www.tomatom.com/?p=1184#comment-45244 Mine came out quite delicious. Too salty to start with, but an overnight soaking in water solved that. As for slicing - well, my thickish slices are awesome! Mine came out quite delicious. Too salty to start with, but an overnight soaking in water solved that. As for slicing – well, my thickish slices are awesome!

]]> By: Mairead http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45243 Mairead Thu, 14 May 2009 01:20:22 +0000 http://www.tomatom.com/?p=1184#comment-45243 My God I never thought to cure my own bacon! I am from Ireland and the fact that all Australian bacon is at least a little bit smoked is disapppointing. I just don't eat bacon at all over here. I am definitely going to give this a try - maybe even today. Am a bit worried about slicing it though - you are right, it has to be thinly sliced. Excellent work! My God I never thought to cure my own bacon! I am from Ireland and the fact that all Australian bacon is at least a little bit smoked is disapppointing. I just don’t eat bacon at all over here.

I am definitely going to give this a try – maybe even today. Am a bit worried about slicing it though – you are right, it has to be thinly sliced.

Excellent work!

]]> By: Michael http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45197 Michael Sun, 10 May 2009 14:47:19 +0000 http://www.tomatom.com/?p=1184#comment-45197 Hey Ed, I am getting some great belly bacon from a local butcher in Lavington(part of Albury). Nice balance of fat and meat, female pigs, wellsmoked (perhaps just a little too heavy on the smoke). If you are ever up this way I will show you some or I could bring you some when I am next in Melbourne. Michael Hey Ed, I am getting some great belly bacon from a local butcher in Lavington(part of Albury). Nice balance of fat and meat, female pigs, wellsmoked (perhaps just a little too heavy on the smoke). If you are ever up this way I will show you some or I could bring you some when I am next in Melbourne.
Michael

]]> By: Ed http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45050 Ed Sat, 02 May 2009 06:25:32 +0000 http://www.tomatom.com/?p=1184#comment-45050 Brett, I'm not an expert but my pork belly didn't have bones and I'm guessing it is best to remove them. I just rubbed everything into the raw bacon. And remember I left out the Nitrates so I am taking the risky option. Brett, I’m not an expert but my pork belly didn’t have bones and I’m guessing it is best to remove them. I just rubbed everything into the raw bacon. And remember I left out the Nitrates so I am taking the risky option.

]]> By: Brett http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45049 Brett Sat, 02 May 2009 06:11:59 +0000 http://www.tomatom.com/?p=1184#comment-45049 Couple questions - my pork belly has some bones. I'm going to cut them out, but is this approved practice? And once cured, how long will it last in the fridge? Some interwebs say to baked the bacon too..Necessary step? Couple questions – my pork belly has some bones. I’m going to cut them out, but is this approved practice? And once cured, how long will it last in the fridge? Some interwebs say to baked the bacon too..Necessary step?

]]> By: Ed http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45014 Ed Tue, 28 Apr 2009 00:42:44 +0000 http://www.tomatom.com/?p=1184#comment-45014 Jess, you may have got me going on butter too. Andrew, the pork pie wasn't too salty but excellent with a Mountain Goat Pale Ale. I used to be a real baked bean fiend but I think I must have OD'd a couple have years back. Steve, I guess you are right and it's not too bad a fork to have found. But one thing, if morons have done it for years why, with a few exceptions, is Australian cheese so crap? Zoe, yes it does preserve the colour and add flavour but also guard against the fat going rancid and botulism. As I was only keeping the bacon for a few weeks I didn't bother. A lot of Italians don't. Felicity, look forward to hearing about it. Michael, it all depends how early you get up. But I don't want to spoil the illusion. Ran, I just went to Hagen's Organic Meats at Prahran Market but there are also organic stalls at South Melbourne and Vic Markets that'll do decent pork belly. I'm not sure about wild rabbit - I have sometimes seen it a Prahran and you'll probably get it at Vic. Jess, you may have got me going on butter too.

Andrew, the pork pie wasn’t too salty but excellent with a Mountain Goat Pale Ale. I used to be a real baked bean fiend but I think I must have OD’d a couple have years back.

Steve, I guess you are right and it’s not too bad a fork to have found. But one thing, if morons have done it for years why, with a few exceptions, is Australian cheese so crap?

Zoe, yes it does preserve the colour and add flavour but also guard against the fat going rancid and botulism. As I was only keeping the bacon for a few weeks I didn’t bother. A lot of Italians don’t.

Felicity, look forward to hearing about it.

Michael, it all depends how early you get up. But I don’t want to spoil the illusion.

Ran, I just went to Hagen’s Organic Meats at Prahran Market but there are also organic stalls at South Melbourne and Vic Markets that’ll do decent pork belly. I’m not sure about wild rabbit – I have sometimes seen it a Prahran and you’ll probably get it at Vic.

]]> By: Ran http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45009 Ran Mon, 27 Apr 2009 03:34:03 +0000 http://www.tomatom.com/?p=1184#comment-45009 i was just ranting yesterday about how i cant get my hands on good bacon. i now make my own bread, jams, sauces and stocks, do i have to make my own bacon too?! if you cvould say one was worth buying what would you reccommend. where did you get the pork belly from (if i may ask) i need to source some wild rabbit too (hubbie wants to buy a gun to shoot me some but that is not going to happen in melbourne) i was just ranting yesterday about how i cant get my hands on good bacon. i now make my own bread, jams, sauces and stocks, do i have to make my own bacon too?!

if you cvould say one was worth buying what would you reccommend. where did you get the pork belly from (if i may ask)

i need to source some wild rabbit too (hubbie wants to buy a gun to shoot me some but that is not going to happen in melbourne)

]]> By: Michael http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45008 Michael Mon, 27 Apr 2009 01:37:59 +0000 http://www.tomatom.com/?p=1184#comment-45008 The bacon sounds great, but I just can't get the picture of you having a couple of espresso's, Marlboro and grappa - before breakfast. Brilliant! The bacon sounds great, but I just can’t get the picture of you having a couple of espresso’s, Marlboro and grappa – before breakfast. Brilliant!

]]> By: felicity http://www.tomatom.com/2009/04/the-quest-for-the-perfect-pork-pie-part-1-makin-bacon/comment-page-1/#comment-45007 felicity Sun, 26 Apr 2009 22:41:39 +0000 http://www.tomatom.com/?p=1184#comment-45007 YUM Tomato! I had never ever thought of makin bacon, this is inspirational! Destined to dazzle my flatmate, that's for sure. Pic has made me quite hungry.... YUM Tomato! I had never ever thought of makin bacon, this is inspirational! Destined to dazzle my flatmate, that’s for sure. Pic has made me quite hungry….

]]>