Thursday 9 June 2011

bacon

We don't buy bacon any more, it's too expensive, most often it's from sad pigs and I'm sure it's full of extra things that don't need to be there.

In the name of experimentation we are having a go at curing a bit of pork belly. The pork is still from the supermarket as we are yet to find a sensible butcher however it's british and it's a cheaper cut.


It looks like an interesting sandwich here, but checking on it today its drawn out a lot of water and is now sitting in a 'lovely' juice. It's in a box in the fridge and will stay there for a few more days.

I'm excited.

The instructions are from tim hayward. I hope it works.

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