Icefever 1,064 Posted May 19 (edited) We've had to hold back on curing our bacon because of the upheaval of moving, but we are back today. We started off 2 weeks ago with 3 packs....plain, sweetcure. S&P. Today we washed them and they are now drying off back in the fridge, then straight into the next lot....this time we cut the loin into two. First one weighed in at 6kg...the 2nd was 4.3kg....the 6 kg went into the sweetcure, with the 2nd one just black pepper. Ice. Edited May 19 by Icefever 1 Quote Share this post Link to post Share on other sites
