YOUR FEED­BACK

BBC Good Food - - Contents -

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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

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