"Nam" anyone?

[JollyJohn]

Tuesday afternoon, sliced the naem. Looks good, smells good and nice solid texture.



After frying in a tiny amount of olive oil, slice open, nice and pink, so some curing seems to have taken place.



Tasted OK, bit like a salty (not too salty), spicy bacon. I ate this at 2 o'clock this afternoon, now 9 o'clock in the evening...no ill effects! All in all, I wouldn't bother again, especially with the risks involved, it wasn't anything special.

I'm more looking forward to having a couple of the "not Lincolnshire" sausages for breakfast, the rest are in the freezer.

John.

[Zulululu]

Thanks John that was a rather interesting experiment to follow . Just glad you made it out the other end okay.