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After reading Keith Kendrick’s article (Sept) about making bacon at home, I tried it and now I’m hooked! Results have been mixed; the first batch used pork belly, but after curing and drying, the texture of the rind wasn’t quite right. My next attempt used pork loin and was more of a success – it produced lots of bacon for a fraction of supermarket prices, too. I’m about to finish the cure stage of my third batch, and I’m experimenting with other herb and spice infusions. Thank you for showing just how easy it is to make. Michael Knox, Somerset