We cant remember what we did regarding bacon cures for the last half pig. One tastes OK, the othernot so much.
So I;m making a note here. This time we are using Surfy's Traditional Bacon & Ham Dry Cure mix, from homecuring.co.uk. We're going to use it on the belly bacon, AND the back backon AND the lardons.
So I;m making a note here. This time we are using Surfy's Traditional Bacon & Ham Dry Cure mix, from homecuring.co.uk. We're going to use it on the belly bacon, AND the back backon AND the lardons.
