Once you taste homemade bacon, you wont buy the one from the shops. Homemade is saltier but way more tastier. And less dry.
After curing for 7 days in the fridge...
The piece on the top right has been washed and ready for the oven/pan or stored in the freezer.
The marinade/cure has to be washed off.
On the day I want to eat it, take it out of the freezer and let it sit for about 5 or 10 mins. This makes it easy to slice. Put the unused portion back in the freezer.
To cook it I use this method. It's better than pan frying...
This is mine...
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