This is what my bacon looked like after 5 days in the salt/sugar cure. One thing I did learn is that it needs soaking before cooking - otherwise all you taste is salt!! But after a few hours soaking it's lovely. Next time I'm going to try smoking some - but need to build a smoker...Jerry, get on with that will you?!!
My cider cured ham is also out of its brine bath too - and looking lovely! Now it's hanging in muslin under the verandah for 24-48 hours to air dry a bit. The dogs can smell it but can't reach it - torture!!
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