It was another lazy day here at The Pile. The only item on the agenda was lunch with 30%'s Mum and Dad followed by a walk with T&M and an extended period of pottering.
I did start the cure of a loin of pork that 30% bought just before Christmas and has sat, until today, developing an inferiority complex beside a huge turkey carcass and a honey and mustard glazed ham in the fridge. Hopefully the cure will improve it's self esteem and in seven days time it will be happy to strut it's stuff as a full blown piece of dry cured, back bacon.
I have varied the dry cure by adding four pieces of star anise to the 2.25 kilos of dry cure mixture and it will be interesting to see what effect this has. It was recommended as an aromatic in the cure by a local butcher but the discussion did not cover quantities so it will be a case of trial and error to get the flavouring just right.
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Hi, I
have no idea who reads this stuff, so it's really nice to get some feedback from whoever your are.
All the best
Badman