www.sausagemaking.org

I was watching UKTVFood on Sunday and they were showing Airshire bacon being made, the chaps were boning the side of pork and explained that they used the loin and belly to give a better flavour, all they did was roll it up, tie it up and sling it in a steel trough with the brine in. the presenter also comented on the fact that their were no bay leafs, pepper corns or herbs floating, the chap replied that their dont add anything other than salt and molases the the water, he also said they dont inject it either as theis leaves water trapped in the muscle..
looked a lot less complicated than the Airshire recipe i have seen.