https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3AHome_cured_bacon 2026-04-17T02:59:39Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Home_cured_bacon&diff=155650&oldid=prev 2012-10-27T10:44:10Z

<p></p> <p><b>New page</b></p><div>&lt;GoogleBanner&gt;other-pages&lt;/GoogleBanner&gt;<br /> 5 kg in weds 28th Oct<br /> <br /> == Bacon 2009 ==<br /> <br /> 4.6 kg back bacon (£31)<br /> Salting started, Sun 22nd November (644 g cure)<br /> * 2 weeks<br /> *4178 after<br /> <br /> *runnin water 2 hours<br /> * 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<br /> ==Bacon 2012==<br /> 5.1kg £57.00<br /> <br /> \rindless side of pork fillet, vacuum packed<br /> <br /> &lt;!-- LAST_GOOGLE_BANNER_SLOT --&gt;</div>

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