Jump to content
Sign in to follow this  

Back on the Bacon.

Recommended Posts

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.





Edited by Icefever
  • Like 1

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • Create New...