Hi all,
Can anybody tell me how I can produce bacon like it used to be i.e. with a brownish/fawn colour and a pleasant 'musty' smell (in the nicest sense of the word) It used to be hard and stiff ? when it was in the piece and the fat also had a good colour and fabulous taste.
I have tried Franco's sweet cure but was a bit dissapointed. After the cure, it was the same as it went into the cure (looked like fresh pork) and also had no discernable odour. The flavour was OK but it just tasted like sweet pork to me!
I guess I am looking at 'salt' cure for my desired effect but I don't want it to be too salty to the taste.
I would be most gratefull if someone could give me some pointers.
Regards,
Grant.