Talk:Home cured bacon

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 tablespoons peppercorn, 1 tablespoons sz peppercorn 2 tablespoons juniper , 1 kg molasses sugar - 8 litres water, 1 cup white wine vin, 1 cup malt vin

Bacon 2012

5.1kg £57.00

\rindless side of pork fillet, vacuum packed