From a previous post a week ago, and now cured and ready to slice..
This was purchased..
And bacons are happening..
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
I also cooked a gammon joint last night and sliced a bit up for my lunch tomorrow..
I had a sneaky taste, and then munched almost all of it
![Roll Eyes :rolleyes: :rolleyes:](/styles/default/xenforo/vbSmilies/Normal/rolleyes.gif)
Both tasted way better than the slimy dross from the supermarket and will be way cheaper as well.
Win
![Big Grin :D :D](/styles/default/xenforo/vbSmilies/Normal/biggrin.gif)