My Bacon Curing test

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My Bacon Curing test

Postby Oddley » Tue Oct 19, 2004 5:07 pm

Well as I have been saying I have been cureing a 4 kilo belly of bacon over the past few days, using Francos Traditional bacon cure.

I took it out of the bag today washed it off and tidied it up with a knife. No point in having raggedy edges. So what to do with the offcuts?

I immediatly fried them up in a little olive oil. Man I haven't tasted bacon like that in years. I can highly recommend Francos Traditional cure. Use the correct amount of it and the bacon in my opinion is not salty at all and tastes wonderful.
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