Friday, 22 November 2013

Making Bacon 2

I started on my home curing bacon experiment last night. This is what I used:

1kg pork belly
40g organic curing salt
10g sugar (5g white and 5g dark brown - I was surprised that I still had some after clearing my cupboards)
Some fresh ground black pepper
1tsp dried thyme

I rubbed the pork belly with the spice mix, wrapped it in cling film and stuck it in the fridge. Now I just need to wait five days, then hang it and then finally eat it by the end of next week. Can't wait!

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