Next week’s bacon

Today we have been making bacon

I bought 4 lbs of pork belly from Edge & Sons. They took out the bones for me. I crushed rock salt, soft brown sugar, juniper berries and bays leaves and smeared it over the meat. It is in the fridge downstairs. With a bit of care and attention during the week it should be ready Saturday morning.

The ribs have been mixed into a sweet, sour hot marinade (more pomegranate molasses) and Galen and I will have them later with some of the dips left over from last night.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s