Friday, 10 February 2012

Bacon etc

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.




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