- Jan 13, 2015
- 156
- 17
Just a quick word of introduction
My names is Russ and I'm from the UK
I have just started out dry curing belly pork to make streaky bacon, as we call it over here (loin is called 'back bacon')
with my first batch curing as I type
Ill apologise well in advance as I am likely to pester you all to death with endless questions,
especially as I plan to have a go at making Prosciutto for next Christmas (so ill have to get cracking!!!!)
Anyway, times wasting and I have lots of questions
See you all on the Forms
My names is Russ and I'm from the UK
I have just started out dry curing belly pork to make streaky bacon, as we call it over here (loin is called 'back bacon')
with my first batch curing as I type
Ill apologise well in advance as I am likely to pester you all to death with endless questions,
especially as I plan to have a go at making Prosciutto for next Christmas (so ill have to get cracking!!!!)
Anyway, times wasting and I have lots of questions
See you all on the Forms