Dry-cured streaky Bacon: Difference between revisions
Created page with "⇐ Recipes from cookery books 400px|left <br clear=all> ==Ingredients== ;for the bacon :2kg free-range pork belly, in one piece, skin on, flat rib bones intact ;for the cure :500g salt :500g demerara sugar :a few bay leaves :about 20 juniper berries :25g black peppercorns, freshly, coarsly, ground ==Method== #'''day one''' - If the pork belly meat side is still covered in flare fat, remove by pulling away and k..." |
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