I tried making some dru cure bacon this last week - using HFW recipe from his meat book. I probably left it in a little bit long due to being away at the weekend, and to say the end result was less than perfect would be an undestatement.
I just did two small pieces of belly as a starter as i didn't want to waste it if it didn't work out.
It was way, way too salty - I guess from being in a little to long in the cure. Now that I know I can probably remedy by soaking it before using it.
However it didn't taste like bacon, it just tastes like salty pork. How do you go about getting that bacon taste?