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!
3 comments:
That looks so lovely. I've just had breakfast but my mouth watered at the sight of this photo!
x
This piece of meat that was cured into bacon - is it belly of pork?
Jane, 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.
When I cooked it, there was no white frothy liquid coming out of it, just a bit of fat.
Sue
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