The **Now Eating** Thread

Bass n Mash

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From a previous post a week ago, and now cured and ready to slice..

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This was purchased..

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And bacons are happening..

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I left the rind on as i'm sure in the not too distant past that's how it used to be?
It was cured in a mix of salt, demerara sugar, juniper, ginger, nutmeg, cloves, black pepper, star anise, cinnamon, fennel and szechuan pepper and smells utterly devine.
I'm rather looking forward to a bacon butty tomorrow morning :D

I also cooked a gammon joint last night and sliced a bit up for my lunch tomorrow..

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I had a sneaky taste, and then munched almost all of it :rolleyes:
Both tasted way better than the slimy dross from the supermarket and will be way cheaper as well.
Win :D
 
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