{"id":9555,"date":"2024-03-04T17:10:50","date_gmt":"2024-03-04T16:10:50","guid":{"rendered":"https:\/\/www.jameswhelanbutchers.com\/info\/?p=9555"},"modified":"2024-04-02T12:55:32","modified_gmt":"2024-04-02T11:55:32","slug":"how-to-cook-rind-on-traditional-dry-cure-bacon","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/9555\/how-to-cook-rind-on-traditional-dry-cure-bacon\/","title":{"rendered":"How to Cook Bacon with a Traditional Dry Cure"},"content":{"rendered":"<div class=\"videoWrapper\" style=\"position: relative; padding-bottom: 56.25%; padding-top: 25px; height: 0;\"><iframe loading=\"lazy\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/eKoCZGmETv8?rel=0\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<h2>How to Cook our Native Bacon with a Traditional Dry Cure<\/h2>\n<p>Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance the sweet pork notes and rich juiciness.<\/p>\n<p>Make it your new tradition.<\/p>\n<p><strong>Some Simple Steps:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Preheat the fan oven to 180\u00b0C<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove all packaging<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rest in pan with the fatty side facing upwards<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add 250ml of water to the pan<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook for 50 mins per kg plus 20 mins over<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook to a core temperature of 75\u00b0C<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove and loosely wrap in tinfoil, shiny side down<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Allow to rest for 15 mins before serving<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Enjoy another delicious meal from <\/span><strong>James Whelan Butchers<\/strong><span style=\"font-weight: 400;\">!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">#JoyOnAPlate<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Cook our Native Bacon with a Traditional Dry Cure Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":9556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1268],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"How to Cook Bacon with a Traditional Dry Cure - Our native bacon is dry-cured using a traditional, family cure. 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