My Bacon Curing test
Posted: Tue Oct 19, 2004 5:07 pmWell 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.
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.