by Parson Snows » Mon Nov 15, 2004 11:31 pm
Any time that a piece of bacon turns out too salty (which unless we're telling "porkie pies" has happened or will happen to us all eventually). One sure cure method is to soak the joint by placing it into a pot/saucepan with just enough cold water to cover then bring slowly to the boil.
Once it has begun to boil turn off the heat and allow to stand for ten minutes then drain off the water and add 150g of peeled potatoes per kilo of bacon into the pot. Again add just enough cold water to cover (DO NOT SALT THE WATER) and bring slowly to the boil. Turn down the heat and allow to simmer, after 15 minutes remove the bacon to another pot. Continue cooking the potatoes for a further 20 minutes. In the second pot cover the bacon with cold water and allow to simmer for for additional 25 minutes per pound. Take out the bacon and allow to stand/rest (20-30 minutes). Serve sliced, along with the potatoes (mashed or boiled)
Kind Regards
Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen