It seems like an age back when I started curing a Pork Loin joint that 30% had picked up at the supermarket. The piece of pork has been dry cured for a week, then washed and soaked before spending another 10 days in a coating of black treacle. This second process was ably carried out by 30% and TP while I was slumming it in Boston.
I finally got my act together last night and dragged it out of the fridge.
|Black Back Bacon|
After 20 minutes with a sharp knife I had 4 lbs of bacon to be packed up and frozen.
|Hand cut rashers - Mmmm !|
Guess what we're having for supper ?