Another 3.5Kg of bacon curing away in the fridge!
First one is [using the measurements from the bacon calculator here
- thanks Phil!]:
Dark brown sugar
Ground black pepper
Fresh picked Thyme
And the second is:
A generous amount of ground black pepper
Fresh picked Thyme, Rosemary and Sage
Not too adventurous, but it is only my second attempt at bacon, and my first using home-made cures.
Went in the fridge yesterday. Why is it that time flies by so quickly these days, until we're waiting for our bacon to cure?