www.sausagemaking.org

Hi All
I cured a loin in prescribed salts and prague powder etc from a calc on here after 7 days in zip locks in fridge massaging every day then dried
Well a pre smoking taste was a must the mrs and I were knocked out with the succulence and taste
Really pleased as a lot of ventures of mine have a poor start

You'll never want to buy bacon again.

One more of us, one less of them...

For sure! I did my first streaky bacon last week and have trouble leaving it alone:>) I've done several loins for ham too and that has become a regular favorite for sandwhiches. Just had our first anniversary of this new hobby and my wife just keeps ordering up more.

nmash wrote:Really pleased as a lot of ventures of mine have a poor start

That's what's kept me here, the recipe's worked.

...and they usually cost less too!

Win, Win.

Phil