Today I am having my first crack at making the meat that goes with everything.... BACON!
I'm trying the dry cure method, which is a lil more faffy means I get a lower water content in the finished product. I'm excited to try this as its 60p for 100g of pork belly at the moment, wayyy cheaper than bacon and apparently this method is much tastier!
My method is a slightly sweet curing with 1.5 tsp of salt, 1 tsp of sugar and 1/2 tsp of honey. I've rolled 200g of pork belly in this then wrapped it in cling film and left it to sit in the fridge.
Tomorrow I get to check on it and maybe add more of the salt/sugar mix and this continues for at least 3 days.
Eeeee, I can't wait ^_^
I'm trying the dry cure method, which is a lil more faffy means I get a lower water content in the finished product. I'm excited to try this as its 60p for 100g of pork belly at the moment, wayyy cheaper than bacon and apparently this method is much tastier!
My method is a slightly sweet curing with 1.5 tsp of salt, 1 tsp of sugar and 1/2 tsp of honey. I've rolled 200g of pork belly in this then wrapped it in cling film and left it to sit in the fridge.
Tomorrow I get to check on it and maybe add more of the salt/sugar mix and this continues for at least 3 days.
Eeeee, I can't wait ^_^