bacon.uk wrote:In my experience that is true though I know BriCan does not agree. One other thing (trivial I know) but using the bag method produced a leathery rind when cooked whereas with the open tray method the rind was like crispy pork scratchings. I do not no why but I observed this over quite a number of batches.
I will never use the EQ method again
I know that there's another thread from this, but I feel that here is the place to say that I don't think that the choices are limited to EQ in a bag, or salt box in an open tray. A 'modified' EQ system could be easily applied to an open tray method.
The rind issue is easily explained - bags of salt = crisp crackin'!
I'll copy this post to the other thread to widen the discussion a bit.
Phil