Butterflied pork loin, after 4 days in the cure
Rinsed
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
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.