Dry Cured Bacon

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Spachcock Chicken?

OK let's dispense with the myths. Yes you can buy a Spachcock Chicken for £7 in the Supermarket. It's be nicely presented with a couple of sticks crossed through it and an oil and herb marinate. But it will generally be the size of a Sparrow!

So why bother? Don't!

Spachcock is an old Saxon word which basically means spread-eagled. Realistically if you have a pair of kitchen scissors and any bird you are good to go.

Birds , fowl, whatever you choose to call them, are basically an empty box with the good stuff on the outside. The ancient Greeks, the Romans, the.... well everybody before us knew that this is not the best physical structure for roasting. You know that Christmas Turkey with the dried breast meat and the thighs and wings which were always the best bits? There is a reason for that. Even in the best fan assisted oven and covered with foil the top of the bird is going to cook quicker than the parts in the tray and doubtlessly dry out.

So the fix?

Method:-

Get a cheap Chicken (Ours was £2.59 for nearly 2Kg).

With a pair of kitchen scissors cut from the rear to the front, taking out the spine.

Now think of somebody you don't really like and spread the bird out. You might hear a few little bones breaking. Just continue thinking about that person you don't like!

Lay in a baking tray and oil well. Add Salt and Pepper and seasoning to your choice. We used Chilli flakes and Garlic salt.

Roast as you would normally but for about 10 minutes less, depending on the weight.

Remove from the oven, cover and let rest for 10 minutes or so.

Serve with..... Well whatever you have really. Your Chicken will be the star of the show anyway. Moist, succulent and evenly cooked.

We'll probably get 3 meals out of this Chicken, for two humans and Buster The Dog!

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Details: Written by Tony Carson; Category: Recipes; Created: 11 November 2021

Dry Cured Bacon recipe, eat well on universal credit

I chose Pork Loin for this as the belly Pork available at the moment is very fatty and doesn’t look overly appealing. So the end result will be Back Bacon. You need to be pretty precise when using Saltpetre so I reduced to weight to almost exactly 1Kg by taking the rind off and cutting a couple of steaks from one end so that we’ll be able to cut even rasters when it has cured.

Rub ingredients:-

22.5g of Pink Salt
22.5g of Sugar
2G of Saltpetre
1 Tsp of Smoked Paprika
1 Tsp of mixed Herbs
1 Tsp of fresh ground Black Pepper.

Method:-

(1) Trim the Pork Loin to as near to 1Kg as possible.
(2) Mix the rub ingredients in a bowl.
(3) Apply the rub evenly over the entire surface.
(4) Place in a tub in the fridge loosely covered.
(5) Turn daily for 3 weeks.

As the meat cures it will loose about 10% of the water content. This accumulates in the tub and will naturally evaporate in the fridge.

See you all in 3 weeks, hopefully with some outstanding Bacon!

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