Taking the cure

The next experiment is making some home-cured bacon. I’ve sent away for some dry cure and wet cure salts. I bought a nice piece of belly pork, removed the few little ribs from it, and trimmed the skin, then rubbed it with a dry cure formulation. Here it is, newly salted.


In about a week, we should have a nice piece of streaky bacon, ready for Sunday brunch with our own fresh eggs. Or not. Watch this space!

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