Hello All
I read somewhere else on the forum that there is an unwritten rule for beginners to post their experiences.
I have at the moment cured two peices of Loin (back) with Franc's tradition cure. The first peice I sourced from Waitrose which still had the little ribs attached. After my amature butchery it was a Kilo, good weight to start with me thinks. However it had very little belly part attached. Followed instrutions to the letter (yes I even got the ruler out!), did not vacpack but put in a ziplock bag in a plasticbox. I dried it for 1 day propped up on some chopsticks. I put it in the freezer for 1.5 hours and sliced it on my new slicer and wrapped it greasproof paper. It tasted fine if a bit dry, I think this was the lack of fat.
Loin two I got from Pinner (Middlesex, UK 10.00-2.00 Sundays) Farmers Market. Cant remember the supplier. Method as before but left it in cure for one day longer as I was tired on the seventh day, so I rested. This bacon was much better.
Those are my experiences so far. Try Franco's mixes they take the worry out. I have ordered Parma ham cure and will have a go with leg of pork or boar if I get to Borough.
Cheers
Adam