Here is the latest piece of bacon MOH has made.
The piece of meat had been in the freezer for a while, so MOH made up the salt mixture, then marinated it for 5 days, after that it had to firm up in the fridge for another couple of days.
Today was the day to taste it.
He cut a few slices and we fried them to check it was OK and boy was it lovely.
So we will be having bacon sandwiches a few times this week!
The piece of meat had been in the freezer for a while, so MOH made up the salt mixture, then marinated it for 5 days, after that it had to firm up in the fridge for another couple of days.
Today was the day to taste it.
He cut a few slices and we fried them to check it was OK and boy was it lovely.
So we will be having bacon sandwiches a few times this week!
That looks so lovely. I've just had breakfast but my mouth watered at the sight of this photo!
ReplyDeletex
This piece of meat that was cured into bacon - is it belly of pork?
ReplyDeleteJane, yes it was. For this one, we left some bones in and the skin on, but if you buy a piece of bolly pork you can cure it yourself.
ReplyDeleteWhen I cooked it, there was no white frothy liquid coming out of it, just a bit of fat.
Sue