Friday, March 16, 2012

Cured Pork Loin = Irish Bacon for Colcannon

 Butterflied pork loin, after 4 days in the cure
 Half of it peppered - to be sliced for makin' bacon ... the other half soaked overnight, then braised to be flaked & go into my colcannon
 Sliced Irish bacon
Applying the cure - slathered well then into ziplock & fridge for 4 days to cure

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