by onewheeler » Sat Dec 04, 2010 3:22 pm
I did my first bacon a couple of weeks ago, using Phil's dry cure calculator. It's brilliant! That first one was a lump of Waitrose belly pork, will be looking for something slightly higher quality and thicker for the next one. It's so easy that I can't understand why everyone doesn't make it! Even the missus who has veggie tendencies is tucking into it like a fox at a bin-bag.
A while ago we bought some Sainsburys bacon, called something like "I can't believe how 'kin expensive this bacon is" bacon. What a disappointment. Lots of white goo came out during the cooking, it looked as if someone had been performing an act of self abuse on it. Tasted pretty poor too.