ayrshire bacon

ajwillsnet
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ayrshire bacon

Post by ajwillsnet » Tue Jan 03, 2012 19:28

Hello: I live in Victoria British Columbia. A local butcher shop is making a product that they call Ayrshire bacon. It looks like they have removed the loin and pork belly all in one piece and rolled the pork belly around the loin and cured and smoked it. It is very good. Anyone evere come across anything like this?
Thanks,

Bert,
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Post by ssorllih » Tue Jan 03, 2012 22:57

I should think this as large as a boneless ham.
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Post by Bubba » Tue Jan 03, 2012 23:24

I have tasted Ayrshire bacon before and it is very good.

I assume it's tied together of the different cuts, brined then smoked. I'm wondering how do they keep the different cuts together (maintain the adhesion) after smoking?
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Post by DLFL » Thu Jan 05, 2012 19:45

I found this on the sausage maker. Ayrshire
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Post by ajwillsnet » Thu Jan 05, 2012 22:26

The Ayrshire Bacon that I get here from a local butcher shop appears to be cut as one piece, i.e. the loin and pork belly are removed from the hog together, then cured and then rolled and tied and smoked.
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Dave Zac
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Post by Dave Zac » Thu Jan 05, 2012 23:27

Sounds like this is the cut?
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Here is the cross section area of this cut. Belly and loin.
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Post by Bubba » Fri Jan 06, 2012 01:20

DLFL wrote:I found this on the sausage maker. Ayrshire
Thank you DLFL, I have been reading with great interest!
ajwillsnet wrote:The Ayrshire Bacon that I get here from a local butcher shop appears to be cut as one piece
After some searching I located a large butcher shop near Columbia (SC) about 45 min drive from here, I'll have to go there and see if I can maybe get them to cut that.
Dave Zac wrote:Sounds like this is the cut?
Wow, that's brilliant Dave, I will have to try a small piece of pork for bacon first, work out all my hurdles then progress from there.

I'd love to get to the stage of having the experience to make Ayrshire bacon. It will take a while, maybe a few months, but I'll do it!
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Post by ssorllih » Fri Jan 06, 2012 01:44

The link to the sausagemaker that Dick posted seemed to suggest that half of a small pig was boned and skined and cured and then rolled including both front and hind leg or at least parts of the leg. Turns everything into bacon instead of making roasts, cured cuts and sausage.
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Post by Chuckwagon » Sat Jan 07, 2012 22:58

Topic split by Chuckwagon 1/7/12@1500
See: "Transglutaminase" in category 6: Technology Basis
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Post by BriCan » Sun Aug 23, 2015 22:20

looking back on some old treads and came across this

Ayrshire Middleback bacon is something that I was brought up doing --- a time consuming but a worthy treat

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redzed
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Post by redzed » Tue Aug 25, 2015 02:27

Stunning! Almost grabbed my knife and started cutting the monitor! One of these days I'll come up for a slice!
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Post by BriCan » Tue Aug 25, 2015 04:27

redzed wrote:Stunning! Almost grabbed my knife and started cutting the monitor! One of these days I'll come up for a slice!
I have an order going up Island on thursday there sometime friday so will toss in a couple of packets for you at the preverbal cost N/C :mrgreen:
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Post by king kabanos » Wed Aug 26, 2015 17:05

wow that looks very good belly with the loin and also smoked my mouth is watering going to have to try that out. i guess thats my next project.
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Post by BriCan » Fri Aug 28, 2015 07:59

king kabanos wrote:wow that looks very good belly with the loin and also smoked my mouth is watering going to have to try that out. i guess thats my next project.
Not smoked :smile:

Dry cured and aged/matured to perfection, usually takes between eight to twelve weeks :grin:
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redzed
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Post by redzed » Sun Aug 30, 2015 19:43

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Christmas came early to the Redzed household in the form of a generous sample of Brican's Ayrshire Bacon. Had some for breakfast today with eggs and potatoes. Absolutely delicious, meaty and with the right amount of salt. Luxury with a Scottish flair! The guy just might know what he is doing! :lol:

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