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Difference between revisions of "Talk:Home cured bacon"
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| Line 7: | Line 7: | ||
* 2 weeks | * 2 weeks | ||
*4178 after | *4178 after | ||
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| + | *runnin water 2 hours | ||
* 1 tbs peppercorn, 1 tbs sz peppercorn 2 tbs juniper , 1 kg molasses sugar - 8 litres water, 1 cup white wine vin, 1 cup malt vin | * 1 tbs peppercorn, 1 tbs sz peppercorn 2 tbs juniper , 1 kg molasses sugar - 8 litres water, 1 cup white wine vin, 1 cup malt vin | ||
Revision as of 12:17, 6 December 2009
5 kg in weds 28th Oct
Bacon 2009
4.6 kg back bacon (£31) Salting started, Sun 22nd November (644 g cure)
- 2 weeks
- 4178 after
- runnin water 2 hours
- 1 tbs peppercorn, 1 tbs sz peppercorn 2 tbs juniper , 1 kg molasses sugar - 8 litres water, 1 cup white wine vin, 1 cup malt vin
